Gluten & dairy free carrot cake
This recipe is one of my absolute favorites from Laurel Gallucci and Claire Thomas' fantastic cookbook, Sweet Laurel. I'm sharing it here with their kind permission.
If you're gluten-free and dairy-free—and a fan of carrot cake—you’re going to adore this recipe! Even those without dietary restrictions rave about it every time I make it—it’s always a hit.
I usually skip the frosting, but if you’d like to add it, it’s super simple to make. Just refrigerate a can of full-fat coconut milk overnight to separate the cream from the liquid. Scoop out the solid cream, mix in a splash of vanilla and a tablespoon of maple syrup, whisk it together, and voilà—delicious dairy-free frosting ready to spread!
Cake ingredients:
- 1/4 cup coconut oil, melted (& a little more for greasing the pan)
- 2 cups of fine ground almond flour
- 1 tsp baking soda
- 1/2 tsp Himalayan pink salt (or regular salt)
- 1 T ground cinnamon
- 3 large eggs
- 1/3 cup maple syrup
- 1 1/2 cup of grated carrots
- 1/2 cup raisins
- 1/2 cup finely chopped walnuts
Note, add a few more to sprinkle onto the frosting, if you're making it!
Directions:
- Pre-heat the oven to 350 degrees F and grease your baking pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon,
- In a large bowl, combine the eggs, maple syrup and coconut oil.
- A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
- Then gently stire in the carrots, raisins and walnuts.
- Pour the batter into the baking pan, and bake for ~30-40 minutes or until a toothpick inserted into the center comes out clean.
- Enjoy it with friends, with a little dairy free ice-cream OR with the frosting as above.
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