Vegetables in my baked goods haven’t let me down yet! I love carrot cake because it’s so hearty, dense, and sweet with TONS of flavor. This version is made with half almond flour and half GF flour blend, which creates the perfect cakey texture. The almond flour helps to lock in a lot of moisture, plus it comes with so many nutritional benefits.

I topped this cake with Simple Mills vanilla frosting, which is my go-to! This frosting is on the lighter side, which complements the cake perfectly.

Happy baking!

xoxo,

The Secret GF

Ingredients:

1 cup almond flour

1 cup Not Your MAma’s Flour

1 tsp baking soda

½ tsp salt

1 ½ tsp cinnamon

½ tsp ginger

½ tsp nutmeg

2 cups shredded carrots

3 eggs

½ coconut oil

¾ cup agave

½ cup raisins

½ cup walnuts

1 jar Simple Mills vanilla frosting

Steps:

Preheat the oven to 350°F. Line a loaf pan with parchment paper.
In a medium mixing bowl, use a whisk to mix together the dry ingredients (almond flour, Not Your Mama’s Flour, baking soda, salt, cinnamon, ginger, and nutmeg). Set aside.
In a large mixing bowl, whisk together the eggs, coconut oil, agave, and shredded carrots.
Add the dry mixture to the large mixing bowl. Whisk until combined.
Using a spatula, fold in the raisins and walnuts.
Pour the batter into the loaf pan. Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.
When done, remove from the oven and cool for about 10 minutes. Use the parchment paper to lift the cake out and finish cooling on a wire rack.
When the cake is completely cool, frost with your favorite vanilla frosting (I like Simple Mills!)

Carrot Cake (gf + df)