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
SERVES
8PREP TIME
10 minCOOK TIME
40 minIngredients
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
Directions
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Preheat oven to 325°F. Grease 9-inch-diameter springform pan with grapeseed oil; dust well with almond flour.
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In large bowl, combine almond flour, cinnamon, salt, baking soda and nutmeg. Set aside.
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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.
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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.
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Serve as is, or with whipped cream frosting:
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In deep cold bowl, whip cream, agave or honey and vanilla extract until peaks form.
Good food brings people together.
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Good food brings people together.
So do good emails.
