Gluten-Free Carrot Cake Recipe

Ingredients

• 2 cups of almond flour
• 1/2 cup of coconut flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of salt
• 3/4 cup of melted coconut oil
• 1/2 cup of honey
• 4 eggs
• 2 cups of grated carrots
• 1 cup of chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with coconut oil.
2. In a large bowl, mix together the almond flour, coconut flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, whisk together the melted coconut oil, honey, and eggs until well combined.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Fold in the grated carrots and chopped walnuts until well combined.
6. Pour the batter into the prepared cake pan and smooth out the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove from the oven and let cool for at least 20 minutes before slicing and serving.

Verdict and Serving Suggestions

This gluten-free carrot cake is moist, delicious, and packed with flavor. The combination of almond flour, coconut flour, and grated carrots gives it a unique texture that is both light and fluffy. The additions of cinnamon, ginger, and nutmeg give it a warm and spicy taste that is perfect for fall.

To serve, top the cake with a dollop of whipped cream or cream cheese frosting, and garnish with a sprinkle of chopped walnuts or grated carrots. This cake is great as a dessert, but it also makes a delicious afternoon snack or breakfast treat. Enjoy!