Carrot Cake is my favorite cake hands down so it’s no surprise that it was my first gluten-free recipe.
Growing up my mother would only buy vanilla cake or chocolate cake mixes so I can remember clearly the first time I had it. I was living in Australia and attending the birthday of a friend who turning the old age of 6. In my family, food comes first, so I checked out the cake early on and saw that it was a strange gold color with specks of orange. Little did I know that by the end of the party I would be a carrot cake convert and want it for my birthday every year. I’ve shown my gluten free carrot cake recipe as cupcakes since clean up is easier and who wants to clean another pan. I hope that you enjoy it!
- ½ cup of sifted Organic coconut flour
- 5 eggs
- ⅓ cup of butter or ghee or coconut oil
- 1 tsp vanilla
- 3 tbsp honey
- 1 tbsp pumpkin pie spice
- 1 cup of applesauce
- 1 tsp baking powder
- 1 tsp baking soda
- 2 finely shredded carrots
- ⅓ cup of raisins
- 1 soften 8oz package of cream cheese
- 3 tbsp of maple syrup
- 1 tsp of lemon juice
- Mix together the eggs, ghee, vanilla, honey and applesauce until completely blended with an electric beater
- Then add the baking soda, baking powder, pumpkin pie spice and sifted coconut flour into the wet ingredients.
- Mix until fully blended.
- Last but not the least add the grated carrots and raisins.
- Pour your batter in to 12 cupcake tins and bake in the oven at 350 degrees for 20 minutes or until a toothpick inserted into the cupcake comes out clean.
- For the frosting, blend together all the ingredients and then apply to the cooled carrot cake cupcakes.
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