This moist carrot cake tastes even better a day after it’s made. Use as many organic ingredients as you can for a healthier and more delicious dessert. Or, turn it into cupcakes. Divide batter evenly amongst 12 paper-lined cups in muffin tin. Bake about 35 minutes, until tester comes out clean. Cool 1 hour. Serve.
The cake or cupcakes are delicious without any topping, but whipped cream makes a great gluten-free frosting. It can be stored in the refrigerator for up to 2 days.
Positively Delicious Gluten-Free Carrot Cake
PREP TIME10 min
COOK TIME40 min
3 cups blanched almond flour, plus more for pan
¼ cup grapeseed oil, plus more for pan
1 tablespoon cinnamon
2 teaspoons sea salt
1 teaspoon baking soda
½ teaspoon nutmeg
½ cup agave nectar
5 large eggs
3 cups grated carrots
1 cup raisins
1 cup walnuts, coarsely chopped
2 cups heavy cream
2 tablespoons agave nectar or honey
1 tablespoon vanilla extract
Preheat oven to 325°F. Grease 9-inch-diameter springform pan with grapeseed oil; dust well with almond flour.
In large bowl, combine almond flour, cinnamon, salt, baking soda and nutmeg. Set aside.
In medium bowl, whisk together grapeseed oil, agave nectar and eggs, then pour into almond flour mixture. Whisk together until thoroughly combined. Fold in carrots, raisins and walnuts.
Pour batter into prepared pan. Bake 35 to 40 minutes, until tester inserted in center of cake comes out clean. Cool cake in pan for at least 1 hour.
Serve as is, or with whipped cream frosting:
In deep cold bowl, whip cream, agave or honey and vanilla extract until peaks form.