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This healthy carrot cake recipe is not only super delicious, but it’s also easy. It’s dairy-free, gluten-free, and low in sugar, making it suitable for most dietary preferences! Cake with added nutritional benefits? Count us in! Be sure to watch and check out the full recipe below! #healthycarrotcakerecipe #altbakingbootcamp #wellandgood
Gluten-Free, Dairy-free Carrot Cake Recipe:
Cake Ingredients:
½ cup coconut oil, room temperature
1 cup quinoa flour
1 cup almond flour (from whole almonds)
1 1/2 tsp baking powder
¼ tsp kosher salt
¼ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¾ cup maple syrup
3 large eggs
1 cup grated carrot
¼ cup chopped walnuts
¼ cup golden raisins
Cashew Frosting:
1 cup raw cashews, soaked in hot water 5 min or overnight, drained
⅓ cup coconut milk
3 Tbsp maple syrup
1 lemon, zested
1 tsp apple cider vinegar
1 tsp vanilla extract
¼ tsp kosher salt
Directions:
1. Mix together coconut oil, flours, baking powder, salt, spices in stand mixer with paddle attachment until mixture resembles bread crumbs. Add maple syrup and eggs until mixture is smooth. Stir in carrots, walnuts, raisins.
2. Line 8″ spingform pan with paper liner and spray with coconut oil spray, then dust with oat flour on bottom and edges. Shake off excess.
3. Bake at 350F for 40-50 minutes until cake tester comes out clean. Let cool 5 minutes before cutting.
4. For frosting, combine all ingredients in blender and puree until smooth.
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