Skinny Gluten Free Carrot Cake with Cream Cheese Frosting

2 cups Almond Flour (or we love grinding raw Almonds to a fine mealy powder in small batches with a coffee grinder or food processor-not too long or it will become nut butter. Sift and regrind any large bits- measure after ground, but almond meal makes a much denser cake
2 tsp. GF Baking Soda- I use Arm and Hammer
2 tsp. GF Cinnamon
1 teaspoon salt
1/2 cup Coconut Oil  (or for lower fat try 1/2 cup unsweetened applesauce)
½ tsp. Sweet Leaf Stevia or raw powdered Stevia Leaf or 1 tablespoon honey
1 cup Raisin Sauce (see bottom of page for instructions)
1 tsp. pure GF Vanilla Extract or flavor
3 cups grated Carrots
4 Eggs
½ cup chopped Walnuts or shredded coconut (check package label for cross contamination)

Preheat oven to 350 degrees. Grease and flour 9x9x2'' pan.
Mix together in a large bowl of your mixer the Almond Flour, Baking Soda, Cinnamon, Salt
Blend in the oil or applesauce, Stevia, Raisin Sauce, Vanilla
then add Eggs or egg substitute, one at a time, beating well after each time.
fold in by hand the grated Carrots, Walnuts
Bake 30-40 minutes. or till done.
Frost with Cream Cheese frosting (recipe to follow)
Serve warm if not frosted, or at room temperature with Cream Cheese frosting. Refrigerate if not serving until next day, or leftover, but return to room temperature to serve.



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