Gluten Free Carrot Cake

Prep Time: 30 minutes      Bake Time: 30-35 minutes              Makes: 8-12 servings

Dry Ingredients:

  • 3 cups almond flour
  • 1 ½ teaspoons sea salt
  • 1 teaspoon baking powder, gluten-free, aluminum-free
  • ½ teaspoon baking soda
  • 1 teaspoon cardamom
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger

Wet Ingredients:

  • 5 eggs
  • ½ cup honey
  • 1 teaspoon vanilla

Stir-in Ingredients:

  • ½ cup coconut oil
  • 3 cups peeled, grated carrots, squeeze out excess water
  • ¾ cup unsweetened shredded coconut
  • ¾ cup finely chopped walnuts
  • ½ cup golden raisins

Directions:

  1. Preheat oven to 350oF Lightly grease and dust with almond flour two 8” cake pans.
  2. Whisk dry ingredients together in a large mixing bowl for ~2-3 minutes. Set aside.
  3. Cream wet ingredients together in a large mixing bowl with an electric beater for 5-7 minutes. Mixture should double in size and hold ribbons when done. This allows the cake to get nice and fluffy.
  4. Combine Stir-in ingredients together in a large mixing bowl. Set aside.
  5. Add 1/3 dry ingredients into the wet ingredients and stir to combine. Add 1/3 of the stir-in ingredients to the wet ingredients and stir to combine. Continue to add dry ingredients, stir, then stir- in ingredients, stir, until ingredients are combined.
  6. Pour cake batter into each baking pan. Bake for 30-35 minutes or until lightly browned. Allow cakes to cool for 10 minutes, then turn out onto a cooling rack.

Recipe adapted from https://www.bonappetit.com/recipe/gluten-free-carrot-cake

Recipe adaption and image credit: Rene Maserati

IBD-AID Phase III (as tolerated). See IBD-AID Foods list to adapt for different phases.