Dairy AND gluten-free carrot cake!
I’ve made this easy, moist, and delicious carrot cake more times than I can count.
You gotta try it!
I promise you will not be disappointed.
200 gr finely grated carrots
3 organic eggs
2 dl sugar
3 dl almond flour
2 tsp baking powder
1,5 tsp ground cinnamon
0,5 dl coconut oil
Preheat the oven to 175°C.
Grease a rectangular cake tin (21×25 cm) with coconut oil, line the base with greaseproof paper.
Lightly beat the eggs and sugar in a large bowl, add the almond flour, baking powder and cinnamon, then mix to combine.
Add the oil and grated carrots, then fold through.
Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 40 to 45 minutes.
Leave the cake to cool.
Meanwhile, make the frosting.
I’ve used a cream cheese frosting here but you can also beat cold coconut cream with some icing sugar and vanilla extract if you want the frosting to be dairy free.
Once cooled, decorate the cake.
Don’t forget to save ? this recipe for later!