Gluten Free Carrot Cake

I’ve been gluten free for close to 10 years now and have been grain free for 5 of those years. Finding truly delicious dessert recipes has been such a struggle through the years. Grain free flours can tend to be too crumbly or too dense. Two years ago I began baking with cassava flour and it has been truly been game changing. It so closely resembles a wheat flour that often times I substitute cassava flour 1:1 without any issues. This recipe is one I’ve created in the last year. It’s a perfect gluten and grain free option for any gathering of loved ones. Make it into cupcakes, a bundt cake, or just use your loaf pans. Topped with a light buttercream icing, its the perfect dessert for your special diet loved ones.

Preheat oven to 350 degrees.

You’ll want to add your dry ingredients to one bowl and the wet ingredients to another. With a hand mixer on medium speed, add 1 cup at a time from the dry ingredients, mixing well with the wet ingredients. Now grate the carrots. I like to leave the skin on so be sure to wash them really well. When the carrots are grated, fold them into the batter.

Either line your cake pan with parchment paper or grease the bottom and edges then dust lightly with cassava flour. This will prevent any sticking. Do not skip this step!

Add the batter to the pan of your choice. Place centered in oven for 30 minutes or until toothpick comes out clean.

  • Ingredients:
  • 2c Cassava Flour
  • 1c Raw Sugar
  • 1c Brow Sugar loosely packed
  • 1tsp Baking Soda
  • 1/2tsp salt
  • 1tsp Cinnamon
  • 1/2tsp Ginger
  • Dash of Clove
  • 1/2tbsp Vanilla
  • 1/2c Melted Butter (or Coconut Oil)
  • 4 Eggs
  • 1/4c Unsweetened Applesauce
  • 1/4c Greek Yogurt
  • 1/4c Milk
  • 2c Grated Carrots
  • Juice of 1/2 Lemon

You can use any icing or frosting you desire but I prefer to serve this with buttercream frosting drizzled on top.

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