Healthy Gluten-Free Carrot Cake Recipe
This recipe is for an individual carrot cake, but for a one pan/layer cake multiply by 3, and for a two layer cake, multiply by 6.
Ingredients
- 2/3 cup milk
- 1 tsp coconut oil
- 1/3 cup shredded carrots
- 1 egg
- 1/3 cup coconut flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- syrup for glaze
Instructions
- Mix dry and wet ingredients. The coconut flour will absorb the milk more than a gluten flour. You will end up with a batter that looks like creamy mashed potatoes (instead of a more liquid batter).
- Bake at 350°F/180°C for at least 45 minutes depending on size of your baking vessel and amount of liquid. This recipe could be baked in a variety of baking pans: e.g. deep dish glass pan, oven-safe ceramic pan, or a bundt pan. When a toothpick comes out clean, then the cake is done.
- Add a glaze. Zhugh with nuts and mandarin oranges (optional).