Gluten Free Carrot Cake

Recipe by Leigha
READY IN: 40mins
SERVES: 8
YIELD: 8 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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