Carrot Cake (Gluten-free, Dairy-free)
Enjoy a moist and tender gluten-free carrot cake with almond flour and coconut oil. Perfectly sweetened with brown sugar and maple syrup, it's both dairy-free and delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at modernfamilycook.com.
Cooking tools:
- Kitchen scale
- Cooling rack
- Cake pan
- Oven
- Grater
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Saucepan
- Whisk
- Fork
- Spatula
- Measuring spoon
- Measuring cup
Ingredients
- All-purpose gluten-free flour: 150 g of
- Almond flour: 170 g of
- Brown sugar: 110 g of
- Salt: 3/4 tsp. of
- Baking powder: 1.5 tsp. of
- Baking soda: 1.5 tsp. of
- Ground cinnamon: 1 tsp. of
- Coconut flower sugar: 50 g of
- Egg(s): 3
- Coconut oil: 80 g of
- Maple syrup: 60 ml of
- Apple sauce (unsweetened): 235 g of
- Carrot: 170 g of
- Walnut: 80 g of
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