I can’t get enough carrot cake lately. I’ve been making my friend Elana’s gluten free carrot cake, and I’ve been making my own. Can one ever have enough carrot cake? If I had to choose just one kind of cake, and I could never eat another kind again, it would have to be carrot cake. We like to eat this one all by itself, or with a little coconut cream on top (see my coconut cream tutorial).
Gluten Free Carrot Cake
5 room temperature eggs (cold eggs will harden the coconut oil)
3 cups shredded carrots (I shred them in the food processor)
1/2 cup coconut milk (here’s my favorite brand)
1/2 cup unsweetened applesauce or honey (I like half of each)
1/4 cup coconut oil, liquified
1/2 tsp vanilla stevia extract
1/4 tsp sea salt
2/3 cup coconut flour, sifted
1/4 cup arrowroot flour
1 tsp baking soda
1 tbsp cinnamon
1/4 tsp allspice
1 cup chopped walnuts
1 cup raisins
- Preheat oven at 350F
- In a large mixing bowl combine the eggs, shredded carrots, coconut milk, applesauce (or honey), coconutoil, stevia, and salt.
- Add the coconut flour, arrowroot flour, baking soda, cinnamon, and allspice. Mix with an electric mixer.
- Fold in the walnuts and raisins.
- Pour into 9-inch springform pan, lined with unbleached parchment paper on the bottom only.
- Pack it down into the pan with a rubber spatula, and smooth out the top. It looks too dry and thick, but it comes out light and fluffy
- Bake at 350F degrees for about 1 hour.
- Let it cool completely in the pan, then go around the edges (the walls first, and then along the bottom of the pan) with a knife to release it.
- Note: I like to slide it onto my cake plate (rather than try to pick it up), since it’s kind of big and awkward. I think if you refrigerate it first it would be easier to transfer.
For mini cupcakes fill cups all the way, and cook for about 30 minutes. Makes about 50.