One of my go-to blogs for interesting, yummy gluten free recipes is Elana’s Pantry. I have tried a couple of different recipes from her blog and they have received a resounding thumbs-up from R, Monsieur and friends. The first time that I tried this recipe, I also made the Coconut Cream Frosting that Elana suggests for it. My frosting did not look as gorgeous as hers, and I found that I preferred the carrot cake without frosting. This is a very easy recipe to make, and I suspect it would be quick for anyone not cooking with a 3 year old helping!
I do recommend checking halfway through the cooking time. Our oven seems to be quite slow and I am always cooking things for longer than suggested. I have included both the cooking time given in Elana’s recipe and the cooking times that I have used.
GLUTEN FREE, DAIRY FREE
3 cups blanched almond flour
1 teaspoon celtic sea salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon nutmeg
½ cup maple syrup*
¼ cup macadamia nut oil*
3 cups carrots, grated
1 cup raisins
1 cup walnuts
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
In a separate bowl, mix together eggs, maple syrup and oil.
Stir carrots, raisins and walnuts into wet ingredients.
Stir wet ingredients into dry.
Place batter into 2 well greased, round 22cm cake pans, or a 12 hole muffin tray, or a loaf tin.
Bake at 165° for 35 minutes (Elana’s timing for the cakes), or 50 minutes (my timing for muffins/loaf)
Cool to room temperature and serve.
NOTE: Freezes well.
Yummy without any frosting.
Works well as muffins or loaf. Mini muffins were a little crumbly, but that may have been due to using home milled almond meal instead of the very fine almond meal available in stores.
* Original recipe used agave syrup and grapeseed oil. I prefer not to use agave syrup because it has a high fructose content. I don’t have grapeseed oil in the cupboard and the macademia nut oil worked well.