Classic Carrot Cake – Gluten-free
This rich, moist carrot cake is a healthy high-protein dessert. Serve plain or with Creamy Coconut Frosting spread over the top and sides of the cake. For an extra-special treat, sprinkle with toasted shredded coconut.
3 cups blanched almond flour
2 teaspoons sea salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/4 cup grapeseed oil
1/2 cup agave nectar
5 large eggs
3 cups grated carrots
1 cup raisins
1 cup walnuts, coarsely chopped
Preheat the oven to 325°F. Grease two 9-inch cake pans with grapeseed oil and dust with almond flour. In a large bowl, combine the almond flour, salt, baking soda, cinnamon, and nutmeg.
In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the carrots, raisins, and walnuts. Scoop the batter into the prepared cake pans.
Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 1 hour, then serve.
Creamy Coconut Frosting
Makes 3 cups
1 cup unsweetened coconut milk
1 cup agave nectar
Pinch of sea salt
2 tablespoons arrowroot powder
1 tablespoon water
1 1/4 cups coconut oil, melted over very low heat
In a medium saucepan, bring the coconut milk, agave nectar, and salt to a boil, stirring to combine. Whisk the ingredients together, then decrease the heat and simmer for 8 to 10 minutes, stirring frequently. In a small bowl, dissolve the arrowroot powder in water, stirring to make a paste. Raise the heat under the saucepan to medium-high. Add the arrowroot paste to the coconut mixture, whisking constantly until the mixture thickens, about 1 minute. Remove the pan from the heat, and very gradually blend in the coconut oil with a handheld mixer until smooth.
Place in the freezer for 30 to 35 minutes, until the frosting solidifies and turns an opaque white. Remove from the freezer and whip with a handheld mixer until thick and fluffy. Use to frost cakes or cupcakes, or as a filling between cookies.
Store in a glass Mason jar in the refrigerator for up to 3 days.
Recipe provided by Elana Amsterdam