One of my go-to blogs for interesting, yummy gluten free recipes is Elana’s Pantry. I have tried a couple of different recipes from her blog and they have received a resounding thumbs-up from R, Monsieur and friends. The first time that I tried this recipe, I also made the Coconut Cream Frosting that Elana suggests for it. My frosting did not look as gorgeous as hers, and I found that I preferred the carrot cake without frosting. This is a very easy recipe to make, and I suspect it would be quick for anyone not cooking with a 3 year old helping!
I do recommend checking halfway through the cooking time. Our oven seems to be quite slow and I am always cooking things for longer than suggested. I have included both the cooking time given in Elana’s recipe and the cooking times that I have used.
CARROT CAKE
GLUTEN FREE, DAIRY FREE
INGREDIENTS
3 cups blanched almond flour
1 teaspoon celtic sea salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon nutmeg
5 eggs
½ cup maple syrup*
¼ cup macadamia nut oil*
3 cups carrots, grated
1 cup raisins
1 cup walnuts
METHOD
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
In a separate bowl, mix together eggs, maple syrup and oil.
Stir carrots, raisins and walnuts into wet ingredients.
Stir wet ingredients into dry.
Place batter into 2 well greased, round 22cm cake pans, or a 12 hole muffin tray, or a loaf tin.
Bake at 165° for 35 minutes (Elana’s timing for the cakes), or 50 minutes (my timing for muffins/loaf)
Cool to room temperature and serve.
Source: http://www.elanaspantry.com/carrot-cake/
NOTE: Freezes well.
Yummy without any frosting.
Works well as muffins or loaf. Mini muffins were a little crumbly, but that may have been due to using home milled almond meal instead of the very fine almond meal available in stores.
* Original recipe used agave syrup and grapeseed oil. I prefer not to use agave syrup because it has a high fructose content. I don’t have grapeseed oil in the cupboard and the macademia nut oil worked well.
Yum!!!! Looks delicious. We have some purple carrots at the moment–I wonder what that would be like to make? 🙂
Do purple carrots taste any different from orange carrots? Surely it would still be yummy!