rs79.vrx.palo-alto.ca.us

Gluten free carrot cake
Sugar Free Gluten Free Carrot Cake

2/3 cups coconut flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3 - 4 teaspoons ground cinnamon
1 - 2 teaspoons ground nutmeg
4 teaspoons ground ginger
3 - 4 teaspoons allspice
3 - 4 teaspoons cardomom
3/4 cup coconut oil
1 teaspoon vanilla extract
6 - 8 large eggs
3 cups (300 grams) FINELY grated peeled carrots (5 to 6 medium carrots)
1 cup (100 grams) coarsely chopped pecans(Optional)
1 cup (130 grams) raisins

Doesn't need FROSTING, but if you want it combine equal amounts of

Coconut oil
Creamed coconut
Greek yogurt
  1. Pre-heat oven to 350F.

  2. Fold the dry and wet ingredients together with a rubber spatula or large spoon and fold the two — wet and dry ingredients — together until you don't see any large streaks of flour.

  3. Add carrots, raisins, and (optionally) nuts.

  4. Put into buttered and floured (we use shredded coconut) baking dish, bake for about 35 minutes until center springs back and a toothpick comes out clean and dry

  5. For a spicy cake use the second number. For less spice use the first number. More eggs means a lighter cake, we used Jumbo sized eggs and used 6. Use 8 if you have medium or large eggs.