Gluten Free Carrot Cake with Almond Flour

Carrot Cake is one of my all time favourites and this recipe, adapted from one my sister-in-law shared with me, will please everyone not just those that have to avoid gluten.

To start I peeled and grated the carrots.  I used about 5 medium.   Then I set them aside until they needed to be added to the cake batter.

The grated carrots.

I then dumped the almond flour, Bob’s Red Mill Gluten Free All Purpose Flour, meringue powder, granulated sugar, baking soda, baking powder, xanthan gum, cinnamon, nutmeg, cloves and salt into a large mixing bowl.

Dumping in the dry ingredients.

I used a wire whisk to blend these dry ingredients together until blended.

Once mixed I made a well in the centre.

Making a well in dry ingredients.

Into the well I poured the cup of vegetable oil and the vanilla.

Using a wooden spoon I stirred the wet and dry ingredients together until a stiff batter was formed.

Stirring in the oil and vanilla.

I then added the eggs one at a time, stirring well between each addition.

Stirring in the eggs.

It is now time to fold in the 3 cups of grated carrots that I set aside earlier.

Folding in the carrots.

After folding in the carrots I greased a 9 x 13 inch baking pan with cooking spray and scraped the cake batter into it.

I shook the pan to evenly disperse the cake batter.

Ready for the oven.

I baked the cake for 40 minutes at 350F.

Out of the oven to cool.

After removing it from the oven I allowed it to cool before icing it with Betty Crocker Cream Cheese Frosting.

The frosted carrot cake.

I then cut the cake and served it up to some very appreciative guests!

Carrot Cake is one of my all time favourites and this recipe, adapted from one my sister-in-law shared with me, will please everyone not just those that have to avoid gluten.

Gluten Free Carrot Cake made with almond flour and topped with cream cheese frosting.

Yield: 12

Gluten Free Carrot Cake with Almond Flour

Gluten Free Carrot Cake with Almond Flour

Carrot Cake is one of my all time favourites and this recipe will please everyone not just those that have to eat gluten free.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 3 cups grated carrots
  • 1 cup almond flour
  • 1 1/2 cups Bob's Red Mill Gluten Free All Purpose Flour
  • 1 1/4 cups granulated sugar
  • 2 tbsp meringue powder
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 3 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • 4 large eggs

Instructions

  1. Preheat oven to 350F.
  2. Spray a 9 x 13 inch pan with cooking spray.
  3. Peel and grate the carrots and set them aside.
  4. In a large mixing bowl combine the almond flour, Bob's Red Mill All Purpose Flour, granulated sugar, meringue powder, baking soda, baking powder, xanthan gum, cinnamon, nutmeg, cloves and salt.
  5. Use a wire whisk to blend dry ingredients well.
  6. Create a well in center of bowl and add the oil and vanilla.
  7. Use a large spoon or spatula to mix these with the dry ingredients.
  8. Add the eggs one at a time blending well between each addition.
  9. Fold in the grated carrot.
  10. Scrape batter into the baking pan and shake to disperse batter evenly in the pan.
  11. Place in the 350F oven and bake for 40 minutes or until toothpick inserted in center comes out clean.
  12. Remove from oven and allow to cool completely before frosting with Betty Crocker Cream Cheese Frosting.
  13. Slice and enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 379 Total Fat: 25g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 62mg Sodium: 433mg Carbohydrates: 36g Fiber: 3g Sugar: 24g Protein: 6g

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