Total Time
40mins
Prep 15 mins
Cook 25 mins

This recipe was modified from the Gluten free Carrot Cake recipe on elenaspantry.com. It is an amazing, dense, flavorful carrot cake that approximates the wheat-ful variety.

Ingredients Nutrition

Directions

  1. In a large bowl, combine almond flour, rice flour, salt, baking soda, sugar, cinnamon and nutmeg.
  2. In a separate bowl, mix together eggs, agave, oil and vanilla.
  3. Stir carrots, raisins, walnuts, and pineapple in to wet ingredients.
  4. Mix the wet and dry ingredients.
  5. Line 8 muffins tin spaces with paper muffin cups, or grease.
  6. Bake at 325 for 25 minutes.