Go Back
–+ servings

Gluten free carrot cake

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 eggs
  • 3 (0.50 lb) (210 gr) carrots medium size
  • 2/3 C (7.40 oz) (130 gr) coconut sugar or brown sugar
  • 1/3 C + 1 tbsp (3.20 fl oz) (95 ml) olive oil
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract
  • 3/4 C (2.80 oz) (80 gr) almond flour
  • 3/4 C (2.80 oz) (80 gr) oats
  • 1/2 c (2.80 oz) (80 gr) rice flour
  • 1 1/2 tsp (0.35 oz) (10 gr) baking powder
  • 1/4 tsp (0.07 oz) (2 gr) salt

Method
 

  1. Preheat the oven to 375ªF (180ºC). Grease a cake pan with walls (we use a square shaped one of 8.70 inches -22 cm-) and line it with parchment paper.
  2. Peel and chop the carrots in small chunks and put them in a blender along with the eggs, sugar, oil, and vanilla extract and blend until you get a smooth, homogeneous mixture.
  3. Add in the flours, baking powder and salt. Blend again until you get a smooth mixture.
  4. Pour this mixture in the cake pan and bake for 35 - 40 min. or until a wooden toothpick comes out clean when inserted.
  5. Once ready, let it cool down and then cut it into squares. Decorate as you wish, we used a chocolate spread this time.

Tried this recipe?

Let us know how it was!