Gluten Free Carrot Cake

Warm spices, carrots and golden raisins in a decadent and delicious gluten free cake that is sure to become a favorite.

Course Gluten free

Cuisine American

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Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 364kcal

Author Althea Brown

Equipment

2 Mixing Bowls
Baking Tin

Ingredients

Dry Ingredients

2 cups measure for measure gluten free flour
3/4 cup coconut sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground clove

Wet Ingredients

1/2 cup melted coconut oil or other cooking oil
1/2 cup coconut milk
1 cup apple sauce unsweetened
1/2 cup golden raisins rinsed
1 cup grated carrots heaping cup
3 eggs
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F.
Combine all the dry ingredients (except for the coconut sugar) in a mixing bowl and set aside.
Next in a large mixing bowl combine the coconut sugar and all the wet ingredients and mix together well.
Then add the dry ingredients to the wet ingredients and mix together to form a batter with a pancake batter consistency.
Pour or scoop the batter into a greased baking tin and bake for 45 minutes to 1 hour or until a tooth pick inserted into the middle of the cake comes out clean.
Then remove from the oven and let cool completely before removing from the baking tin and serving.

Notes

You can substitute all the spices for two teaspoons of pumpkin spice.

Nutrition