Gluten Free // Dairy Free
Recipe by
A Clean Bake
Ingredients
-
1/2 cup/45g/1.5 oz blanched almond flour
-
1/2 cup/45g/1.5 oz coconut flour
-
1/4 cup + 1 1/2 tbsp/30g + 15g/1 oz + 1.5 oz tapioca flour (plus more for the pans)
-
2 tsp ground cinnamon
-
1/2 tsp ground nutmeg
-
1/4 tsp ground cloves
-
1/2 tsp coarse salt
-
1 1/2 tsp baking soda
-
1/2 cup/90g/3 oz Norbu or Natvia
-
2 cups/500ml shredded carrots lightly packed
-
1/2 cup/60g/2 oz roughly chopped walnuts
-
1/2 cup/60g/2 oz chopped pineapple (frozen, defrosted and drained)
-
1/2 cup/90g/3 oz raisins
-
4 large eggs
- 1/4 cup + 2tbs oil
-
1 tsp Vanilla Extract
-
1 tsp Apple Cider vinegar
-
As Needed Your favorite Frosting
Method
1. 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.
2. 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.
3. In another bowl, whisk together the eggs, oil, vanilla and apple cider vinegar.
4. 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.
5. 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.
6. Cool for 3-5 minutes in the pans before turning them out onto a rack to cool completely.
7. Cool completely before frosting.
