All Recipes
Gluten-Free Carrot Cake
I love sharing tasty and healthy alternatives to traditional favorites for dessert. This recipe has been a combination of a few different recipes that I’ve tried and I’ve landed with this being my favorite GF carrot cake. I will say for those of you who are nervous, you really cannot taste the bananas. They keep the cupcakes moist and sweeten just enough with the dates. Without the icing, I serve these as a healthy breakfast/snack muffin. With the addition of naturally sweetened cream cheese icing and it’s a dessert for the spring table that does not disappoint.
Ingredients
2-cups almond flour
1/4 cup tapioca starch
1-TBL Cinnamon
1/4-tsp ginger
2-tsp baking soda
1-tsp salt
3-eggs
3-Bananas
1-cup dates, pitted
1.5 cups-shredded carrots
1-cup finely chopped walnuts if you like.
1/4 cup-Coconut oil/butter melted, but not steaming hot
1-tsp. Apple Cider Vinegar
Maple/Honey Sweetened Icing:
- 1-8oz cream cheese
- vanilla
- 4TBL butter
- maple syrup/honey
DIRECTIONS
- Mix dry ingredients in a bowl.
- Process your carrots into shreds if you have a food processor otherwise shred with a box grater.
- Add Bananas, dates, coconut oil/butter, vinegar, vanilla and eggs into a food processor or blender. Blend well until an emulsion occurs.
- Add the dry ingredients to the wet ingredients and stir.
- Fold in shredded carrots + walnuts.
- Bake at 350 for 20-25 min in big muffin cups. 12-15 min in mini-muffin cups
- Let cool completely.
Maple/Honey Sweetened Icing:
Add cream cheese and butter to mixer bowl.
Whip until light and fluffy.
Add sweetener to taste.
Add vanilla, and pipe onto cooled cupcakes.
