Gluten-Free Carrot Cake

This gluten-free carrot cake is a delightful twist on the classic recipe, perfect for those with dietary restrictions or anyone looking for a healthier alternative. It's moist, flavorful, and loaded with wholesome ingredients like almond flour, coconut, and maple syrup.

Ingredients:

• 2 cups grated carrots
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped walnuts
• 3/4 cup maple syrup
• 1/2 cup coconut oil, melted
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Instructions:

Set the oven to 350F 175C and heat it up

Clean and grease a 9-inch cake pan

Place parchment paper inside the pan

Grate the carrots, add the almond flour, coconut flour, shredded coconut, and chopped walnuts to a large bowl

Beat the eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt together in a different bowl

Add the melted coconut oil and mix them in

Mix the dry ingredients with the wet ones until everything is well mixed

Add the baking soda and powder and mix them in until they are evenly spread out

When the cake pan is ready, pour the batter into it and spread it out evenly

After the oven is hot, bake it for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean

The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down

After the cake has cooled, you can frost it with cream cheese frosting if you want to, or you can serve it plain

Have fun!