Carrots are a staple in many dessert recipes, but this one is my personal favorite. This gluten-free carrot cake recipe has cassava flour instead of wheat flour and uses macadamia and almond flour to make it delicious and moist.
This carrot cake is fluffy as well and tastes great with a nice cup of coffee or tea. It is a perfect example of how you can substitute traditional flour with other ingredients. I hope you enjoy it! The ingredients are simple to find at any grocery store!
IngredientsÂ
- ½ cassava flour
- ¼ macadamia four
- ¾ cup of almond flour
- 1 teaspoon of bicarbonate soda
- 1 teaspoon of baking powder
- ½ teaspoon of cinnamon powder
- ¼ teaspoon of salt
- ¼ cup maple or coconut sugar
- 1/.4 cup of monk fruit sugar
- 3 large eggs
- ¼ cup of macadamia milk
- 1 tablespoon of apple vinegar
- ¾ cup of olive/avocado/coconut oil
- 2 ¼ cups of grated carrots
- 1 ½ teaspoon of vanilla essence
- ¼ cup walnuts or pecans cut into small pieces.
How to Make Gluten-Free Carrot Cake
1. Mix all dry ingredients in a large bowl: cassava flour, macadamia flour, almond flour, bicarbonate soda, baking powder, cinnamon powder, salt, and maple/coconut sugar. Make sure to sift each flour twice before measuring it in a cup. This way, you’ll have an exact measurement and avoid adding too much flour to the cake.
2. Combine the wet ingredients in a medium bowl: eggs, oil, macadamia milk, apple vinegar, and vanilla essence. Put it aside.
3. Mix wet and dry ingredients together, and add carrots and nuts.
4. Spread some avocado or coconut oil over the baking paper and sprinkle cassava flour.
5. Shake the baking paper to remove excess flour and put it into a 9-inch cake pan.
6. Now transfer the batter to the cake pan.
7. Bring it to a 350 F preheated oven and bake for 40-45 minutes until the cake is golden and cooked completely
Tips
1. Make sure to buy nut flours without the skin(blanched) instead of almond or macadamia meal flour.
2. Insert a wooden stick in the middle of the cake to check if it’s cooked or not
White frosting Ingredients
- 6 white eggs
- 1/2 cup of Monk fruit sugar
- 1 cup of water
- 1/2 teaspoon of vanilla
- 1/4 teaspoon cream of tartar
Preparation
1. Add to a saucepan 1 cup of water with 1/2 cup of monk sugar. Stir it until thickens a little bit.
2. Separate the egg whites from the yolks, add cream tartar or lemon juice.
3. Beat with an electric beater or by hand until the white eggs form a soft peak but not dry, add the vanilla.
4. While the mixer is on drizzle the hot sugar little by little until finish all the syrup and you get a medium thickness consistency to decorate the cake.
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Notes and information
I use organic ingredients as much as possible. This way, I can get beneficial nutrients and avoid harmful pesticides, hormones, and chemicals that affect our thyroid and health in general.
