Moist, delicious, easy to make and the cake contains no oil! Of course the frosting makes up for that….but you’ve got to live.
This gluten free best ever carrot cake recipe was so simple, healthy and quick to make.
It was my husband’s birthday and his one and only request was homemade carrot cake. I was hoping he would want a chocolate cake for his birthday because I’ve already got that mastered. But no, carrot cake was the request, so I searched for the perfect recipe and was so happy when it turned out.
- 2 cups of carrots, peeled and grated
- 5 large eggs
- 1 heaping tsp baking powder
- 1/2 tsp baking soda
- 1 cup almond flour
- 1 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp ground ginger
CREAM CHEESE FROSTING:
- 8oz cream cheese, at room temperature
- 1/2 cup organic butter, at room temperature
- 2 cups + icing sugar, sifted (depending upon sweetness)
- 1 tsp Simply Organic Vanilla Extract or zest and juice of half a lemon
Prepare two cake pans by spraying with coconut oil spray, and placing a circle of parchment paper in the bottom.
Preheat the oven to 350 degrees.
Grate the carrots and set aside.
Combine all of the dry ingredients. Add the carrots to the dry ingredients. Beat all five eggs in a separate bowl and then add to the cake batter.
Divide the batter between the prepared pans and bake for 15 to 25 minutes.
Remove from the oven and let the cake cool completely in the tin before removing.
To make the frosting combine the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy.
Add the icing sugar and vanilla extract (or lemon juice and zest) and beat for another 5 minutes, or until pale and fluffy.
Spread the frosting between the cake layers and over the top of the cooled cake.