Gluten-Free Carrot Cake Recipe
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4.77 out of 5 stars
(13)
Ingredients
1 serving
- 1/2 cup + 2 1/2 tablespoons buckwheat flour
- 1/2 cup tapioca flour
- 1/2 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup orange juice
- 2 eggs
- 1 cup shredded carrots
- Orange Coconut Butter Glaze:
- [3 tablespoons coconut butter]
- 1 tablespoon coconut yogurt (or any yogurt you prefer)
- 1 tablespoon melted coconut oil
- 1 tablespoon raw honey or maple syrup
- 1 teaspoon orange juice
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Preparation
Step 1
Preheat oven to 350°F. Grease a very non-stick round cake pan or line with parchment paper, set aside.
Step 2
In large mixing bowl, sift together flours, sugar, spices, baking powder and baking soda. Stir well.
Step 3
Pour in oil, maple syrup, orange juice and eggs.
Step 4
Whisk swiftly until all is incorporated and smooth.
Step 5
Fold in shredded carrots (and any optional add-ins see Tips above in post).
Step 6
Bake for 35 minutes or until firm and a toothpick inserted in the center pulls out clean.
Step 7
While your cake is baking combine glaze ingredients in a bowl. Whisk until smooth and place in the refrigerator until your cake is baked and fully cooled.
Step 8
Remove the cake from the oven and place on a wire rack until completely cooled.
Step 9
When your cake is cool, use a spoon to spread the glaze on top.
Step 10
Optionally, sprinkle with shredded carrots, crushed walnuts or shredded coconut.
Step 11
Enjoy!
Step 12
Save recipe for the next time?
