Gluten-Free Carrot Cake
⅓ cup melted coconut oil, plus more for greasing
¼ cup agave syrup
1 cup unsweetened applesauce
½ cup light brown sugar
¼ cup sugar
¾ tsp. salt
1½ tsp. baking soda
1½ tsp. baking powder
1 tsp. The Spice Hunter Highland Harvested Saigon Cinnamon
⅛ tsp. The Spice Hunter East/West Indies Nutmeg
⅛ tsp. The Spice Hunter Jamaican Allspice
⅛ tsp. The Spice Hunter Madagascar Cloves
1 cup milk
1½ cups loosely packed grated carrots
1½ cups almond flour, plus more for dusting pans
1½ cups gluten-free flour blend*
¾ cup chopped raw pecans
1 cup unsalted butter, softened
16 oz. cream cheese
2 cups powdered sugar
1. Preheat the oven to 350°F. Grease two 8-inch pans with coconut oil and dust with almond flour. Shake out the excess and set aside.
2. In a large mixing bowl add the eggs, oil and agave syrup and whisk to combine. Next, add the applesauce, sugars, salt, baking soda, baking powder and spices and whisk again until incorporated.
3. Stir in the milk and carrots. Then add the almond flour and gluten free flour blend, stirring until fully mixed. Add the pecans and stir again.
4. Divide the batter evenly into the cake pans and bake for 40-50 minutes or until deep golden brown and a toothpick inserted in the middle comes out clean.
5. Remove from the oven and let them cool in the pan for about 15 minutes. Then carefully run a knife along the edges and gently invert each onto a plate. Allow the cakes to cool completely, about 30 minutes.
1. Beat the butter and cream cheese on high speed until well combined. Sift in the powdered sugar, gradually, and mix.
2. Beat until fluffy.
1. After the cakes are completely cool, frost the top of one cake. Stack the other cake on top and frost the top and the sides.
2. Serve immediately or place in the refrigerator until ready to serve. If refrigerating first, allow the cake to sit out (about 10-15 minutes) before serving.
*This recipe was developed using a pre-made all-purpose blend of rice, potato and tapioca flour.