I love carrot cake! Making a carrot cake that met my family’s dietary restrictions was a big deal. My husband was quite skeptical at first, but was impressed with the results. The cake was soft and delicious. It tasted like real carrot cake. I hope you enjoy my recipe!
2 1/4 cups gluten free flour (I prefer Cloud 9)
3 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1/2 cup applesauce (I make my own, recipe below)
1 cup coconut milk beverage or almond milk
1 tablespoon vanilla
1/2 cup raw sugar
1/2 cup coconut oil (melted)
2 cups grated carrots
- Preheat the oven to 350 degrees Fahrenheit, grease an 8 x 8 pan
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a second bowl, whisk together the applesauce, coconut beverage or almond milk, vanilla, sugar and oil.
- Mix the dry ingredients into the bowl with the wet ingredients.
- Add the carrots and stir until combined
- Bake for about 35 minutes
- Add the frosting once cake is cooled
4 apples – cored, peeled and sliced
3/4 cup water
1/4 cup raw sugar
cinnamon to taste
Combine all ingredients into a pot and bring to boil. Once boiling reduce heat and simmer for about 20 minutes, or until apples are soft. Once apples are cooked mash them with a potato masher or fork.
1 14 ounce can of coconut milk
2 tablespoons maple syrup
1 teaspoon vanilla
- Chill the coconut milk in the refrigerator overnight
- To whip the coconut milk you have two options: 1. you can use a hand mixer or 2. you can use a vitamix. I prefer the vitamix, but both work well. If you are using a hand mixer scrape out the top, thickened cream (leave the liquid behind) into a chilled bowl and beat until creamy. If using a vitamix, place the thickened cream in the vitamix and blend on high for a few seconds.
- Add the maple syrup and vanilla and blend for a few more seconds.