Gluten Free Carrot Cake

Prep Time: 30 minutes      Bake Time: 30-35 minutes              Makes: 8-12 servings

Dry Ingredients:

• 3 cups almond flour
• 1 ½ teaspoons sea salt
• 1 teaspoon baking powder, gluten-free, aluminum-free
• ½ teaspoon baking soda
• 1 teaspoon cardamom
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger

Wet Ingredients:

• 5 eggs
• ½ cup honey
• 1 teaspoon vanilla

Stir-in Ingredients:

• ½ cup coconut oil
• 3 cups peeled, grated carrots, squeeze out excess water
• ¾ cup unsweetened shredded coconut
• ¾ cup finely chopped walnuts
• ½ cup golden raisins

Directions:

1. Preheat oven to 350^oF Lightly grease and dust with almond flour two 8” cake pans.
2. Whisk dry ingredients together in a large mixing bowl for ~2-3 minutes. Set aside.
3. Cream wet ingredients together in a large mixing bowl with an electric beater for 5-7 minutes. Mixture should double in size and hold ribbons when done. This allows the cake to get nice and fluffy.
4. Combine Stir-in ingredients together in a large mixing bowl. Set aside.
5. Add 1/3 dry ingredients into the wet ingredients and stir to combine. Add 1/3 of the stir-in ingredients to the wet ingredients and stir to combine. Continue to add dry ingredients, stir, then stir- in ingredients, stir, until ingredients are combined.
6. Pour cake batter into each baking pan. Bake for 30-35 minutes or until lightly browned. Allow cakes to cool for 10 minutes, then turn out onto a cooling rack.

Recipe adapted from https://www.bonappetit.com/recipe/gluten-free-carrot-cake

Recipe adaption and image credit: Rene Maserati

IBD-AID Phase III (as tolerated). See IBD-AID Foods list to adapt for different phases.