Carrot cake is one of my all time favorite cakes! It’s so moist and delicious! Making a yummy gluten free and dairy (cow dairy that is) carrot cake was a must on my list of recipes! I hope you enjoy!
2 1/2 cups flour blend *see bottom for the blend*
2 tsp baking soda
2tsp ground cinnamon
1 1/2 tsp xanthan gum
1 tsp salt
1/2 tsp ground ginger
4 large eggs or 6 bantam eggs
1/2 maple syrup or 1 cup sugar (you can also use palm sugar or any sugar you like)
1/3 oil (I like to use olive oil when baking)
3/4 cup almond milk (or rice or hazelnut)
1 tsp vanilla
3 cups freshly shredded carrots
1 1/2 cup crushed pineapple drained
1 cup shredded coconut and 1/2 to toast for the out side if you wish
1 cup chopped walnuts (you can also add raisins if you want)
Cream Cheese Frosting:
2 8oz containers of dairy free cream cheese (I use Tofutti brand)
1 Tbs vanilla
4 Tbs maple syrup
1 large bunt pan
Non stick spray
1 1/2 cups sorghum flour
1 1/2 cups potato starch
1 cup tapioca flour
1/2 cup almond flour or meal
Pre-heat your oven to 350º
In a large bowl mix together all the dry ingredients through Ground Ginger and set aside.
Next shred your carrots. I did this with my food processor. You can also use a cheese grader although that takes a lot longer.
Then mix in your mixer, mix the eggs, maple syrup, honey, almond milk, and vanilla until well combined. Then add in the shredded carrots and the pineapple. Once these are all mixed nicely add in the coconut and walnuts.
Finally add in the all the dry ingredients slowly as to not jam up your mixer.
Spray your bunt pan with not spick spray (I use an olive oil spray). Then pour your batter into the pan and back for about 45 minutes. I live in Colorado mine baked for about an hour and 5 minutes. You want your tooth pick to come out mostly clean (carrots and coconut might stick to it) but not to dry, carrot cake is a moist cake.
Take the cake out and let it cool on a cooling rack.
While your cake is cooling toast your coconuts if you want to add them to the outside of your cake. I did this by spreading them out on a baking sheet, putting the oven to hight broil and letting them toast for about 8 minutes. Take them out and let them cool.
Next make your cream cheese frosting. In a mixed combine both containers of cream cheese, maple syrup and vanilla. Whip until combined.
Once the cake is cool frost. After frosting gently sprinkle the toasted coconut over the cake. Cut and enjoy (**Keep the cake refrigerated once it is complete**)