I’m excited to share that the carrot cake I was working on turned out great 🥕 Here’s the recipe for the cake. I chose a traditional cream cheese frosting but I only used grass fed butter, organic cultured cream cheese (the last picture) and raw honey. Feel free to play around with a frosting you enjoy.
Gluten-Free Carrot Cake
2 cups gluten free all-purpose flour
1/3 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon all spice
1/2 cup monk fruit sugar
1/2 cup coconut brown sugar
3/4 cup aquafaba,the liquid in a can of chickpeas
¾ cup spectrum non-hydrogenated organic coconut shortening, melted
1 cup mashed, ripe banana
4 cups shredded carrots
Pre-heat oven to 350 degrees. Butter, flour and line two 8-inch cake pans with parchment paper and set aside.
Whisk together the all-purpose flour, buckwheat flour, baking powder, baking soda, spices, and salt. Set aside.
In a large mixing bowl, whisk together both sugars and the aquafaba. Stream in the oil and mix until combined. Stir in the mashed banana.
Working in two batches, gently stir in the dry ingredients.
Lastly, fold in the shredded carrots until combined.
Evenly divide the batter between the prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center of the cakes come out clean. Cool on a wire rack for about 20 minutes before removing the cakes from their pans. Allow cakes to completely cool before filling and frosting.
#carrotcake #glutenfreebaking #eggfreebaking