Choose organic ingredients.
2 cups flour (1 quinoa, ½ brown rice, ½ amaranth), 2 tsp bakingsoda, 1 tsp baking powder, 1 Tbs cinnamon, 1 tsp all spice, 1/2 tsp salt, 2 tsp xanthan gum, 3 cups grated carrots, 1 cup coconut flakes, 1 cup raisins, 1 cup chopped walnuts, 3 large eggs, ½ cup coconut oil, 1 cup sugar or 1/2 cup maple, 1 cup applesauce, ½ cup coconut milk.
1. Preheat oven to 350F.
2. Grease two 8- or 9-inch round cake pans and lightly dust with gluten-free flour.
3. Beat eggs, oil and sugar or maple at medium-high speed for 3 mn.
4. In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, spice, salt and xanthan gum.
5. Add the dry ingredients to the wet batter and mix on medium-low speed just until blended, approximately 30 seconds.
6. Fold in applesauce, grated carrots, raisins and nuts until combined.
7. Divide the batter between the two prepared pans. Bake inpreheated oven for approximately 60 to 75 mn.
8. Cake is done when an inserted toothpick comes out clean.
9. Let cake cool in the pans for 20 mn, then turn it out of the pans and cool completely on a wire rack before frosting (I use a mix of cream cheese and maple syrup).
This moist carrot cake is very nutritious providing vitamin A and fiber with carrots, and healthy fats.
Gluten-free, Sugar-free, Vegetarian, Paleo
Alexandra Le Ny Health Coaching