Classic Grain-Free Carrot Cake
- .5 cup .5 cup .5 cup Blanched Almond Flour
- .5 cup .5 cup .5 cup Coconut Flour
- 0.625 cup 0.625 cup 0.625 cup Tapioca Starch, plus more for dusting the pan
- 2 tsp 2 tsp 2 tsp ground Cinnamon
- .5 tsp .5 tsp .5 tsp ground Nutmeg
- .25 tsp .25 tsp .25 tsp ground Cloves
- .5 tsp .5 tsp .5 tsp Sea Salt
- 1.5 tsp 1.5 tsp 1.5 tsp Baking Soda
- .5 tsp .5 tsp .5 tsp Granulated Honey, or granulated sweetener of choice
- 2 cup 2 cup 2 cup Carrots, shredded
- .5 cup .5 cup .5 cup Organic Walnuts, chopped
- .5 cup .5 cup .5 cup Pineapple, chopped
- .5 cup .5 cup .5 cup Raisins
- 4 whole 4 whole 4 whole Eggs
- 0.625 cup 0.625 cup 0.625 cup Organic Coconut Oil, melted and cooled
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 1 tsp 1 tsp 1 tsp Apple Cider Vinegar
- Preheat the oven to 350F. Lightly grease and flour (using tapioca flour) two 6" round cake pans. Turn over and tap out the excess flour. Set aside.
- In a large mixing bowl, whisk together the flours, spices, salt, baking soda and sweetener. Then mix in the carrots, walnuts, pineapple and raisins to combine. Set aside.
- In another bowl, whisk together the eggs, oil, vanilla and apple cider vinegar.
- Pour the wet (egg) mixture into the dry (flours) mixture and stir until totally combined. Scrape the bottom of the bowl to make sure no dry mixture is left behind.
- Divide the batter evenly between the two prepared baking pans and bake for 45-60 minutes, or until the tops are dark golden brown and a tester comes out clean.
- Cool for 3-5 minutes in the pans before turning them out onto a rack to cool completely.
- Cool completely before frosting.
I used frozen pineapple, but you may be able to substitute fresh or canned (drained). I can't promise that the moisture content is the same, so you may need to slightly adjust your baking time. If you have trouble getting your cakes out of the pans cleanly, try running a sharp knife around th edges to loosen the sides of the cake from the pan. If you invert it, it should then just pop right out of the pan. Store leftovers in an airtight container in the fridge for up to five days or in the freezer for up to three months. Top with your favorite frosting (I used a batch of this dairy-free whipped cream: http://bit.ly/1Ogwn3J) Yield: 2 x 6" round cakes This recipe will also yield one 8" or 9" round cake, but you may need to adjust the baking time.
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