I hope you love this dense, rich, chunky and perfectly wonderful carrot cake with the easiest, most luscious cream cheese frosting ever!
Ingredients
3 cups Gluten-Free flour mix of your choice or use a homemade mixture of: ½ cup oat flour, ½ cup coconut flour, 2 cups tapioca flour (measure and sift together into a bowl, mixing well)
2 cups coconut sugar (looks and acts just like brown sugar but with a much lower glycemic index. It's pretty much all I use anymore)
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon cinnamon
1½ cups melted coconut oil or grapeseed oil
4 large organic eggs, lightly beaten
1 tablespoon vanilla
1½ cups chopped walnuts or pecans
1½ cups shredded coconut
1⅓ cups shredded raw carrots (or cooked and pureed carrots)
¾ cup crushed or fresh, chopped pineapple
½ cup raisins (optional)
Instructions
Preheat oven to 350. Grease two 9 inch layer cake pans and line with waxed paper or what I do is grease a large 9 x 13 inch pyrex or sheet pan. No need to use waxed paper if you’re using the large pyrex.
Sift the dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple. Easy peasy!
Pour batter into the prepared pan or pans. Bake for 30 to 35 minutes or until edges have pulled away from the sides and a cake tester inserted into the middle comes out clean. If you use the sheet pan cook for 45-60 minutes, depending on your oven. Mine cooks in 45 minutes.
Cool on a rack for 3 hours. Fill and frost with cream cheese frosting or dust top with confectioners sugar.
If making cupcakes, bake about 25-30 minutes.
Recipe by Kate Battistelli at https://katebattistelli.com/food/gluten-free-carrot-cake-2/