Gluten Free Carrot Cake Using Coconut Flour
Carrot cake is my husband’s ultimate favorite dessert so I thought of finding/making a recipe using coconut flour. He has been a health buff lately watching what he eats so as to maximize the benefits he’s getting from his running and biking work out.
I tried 3 recipes and this one happens to be my favorite, full credit goes to leangreenmommy.com.
Preheat your oven to 350 degrees.
Combine the following dry ingredients:
1 cup coconut flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
Mix the following ingredients in a separate bowl. Add the carrots and nuts last.
1/2 cup butter, melted
1/2 cup brown sugar
1/4 cup maple syrup (honey or agave nectar can also be used instead)
4 eggs, room temperature
1 cup milk
3/4 cup finely shredded carrot
1/2 cup chopped pecans (optional)
Mix the dry and wet ingredients together. Grease your pan or line them with parchment paper. In my case, I used my two pyrex pans ( about 6 x 9 in size) so I can layer the cake. You can use an 8 x 8 or a 9 x 9 pan or even a round one.
Baked it for 30 minutes or until a stick comes out clean when inserted on the cake. Spread cream cheese frosting and top with grated carrots and you’re done.
If it comes out crumbly, put it in the refrigerator for a few hours and let it set. Here is the finished product.