Gluten Free Carrot Cake

Submitted by Leigha

"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."

 

• Ready In: 40mins
• Ingredients: 14
• Yields: 8 muffins
• Serves: 8

ingredients

• 3⁄4 cup almond meal
• 3⁄4 cup rice flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 tablespoon cinnamon
• 1⁄2 teaspoon nutmeg
• 3 eggs
• 1⁄4 cup unbleached cane sugar
• 2 tablespoons canola oil
• 1 1⁄2 teaspoons vanilla
• 1 1⁄2 cups carrots (grated)
• 1⁄2 cup raisins
• 1⁄2 cup walnuts
• 8 ounces crushed pineapple (drained)

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.

Reviews

[Lise S.]

The sunny orange carrots and treasures of raisins, pineapple and walnuts were so beautiful to serve on Easter Sunday morning. I really love this carrot cake recipe as it made a delicious cake and so very quick and easy. When in the mood, a glass of Ice Wine Chardonnay from the Niagara Peninsula would be a real treat with a slice of this cake.