Made From Scratch {Gluten Free Carrot Cake}

Like many Americans we have gone gluten free {at least two out of five}.

The rest of the family has easily adjusted to our diet.

I have been gluten free for the past 11 months.  Hard to believe how quickly that time has gone.

You can eat gluten free and still eat very unhealthy.

My health journey has led me to find gluten alternatives that have the most health benefit as possible.

I am a huge fan of cooking with almond and coconut flour.

The truth is I baked with both of these even before we went gluten free….now I have to.

Many of the gluten free flours use rice flour as the substitute and I am even more allergic to rice than wheat.

I wanted to share one of my favorite almond flour recipes…..carrot cake.

I make these often as muffins without any frosting.

It makes a perfect late afternoon, protein filled snack.

For a special treat I make the cake with cream cheese frosting.

If you are struggling with what to eat on a gluten free diet I want to encourage you to begin cooking from scratch.

You will be blessing your family so greatly with having food that you know exactly what is in it.

I will try to share some of my favorite foods and gluten free recipes more often.

One of my favorite almond flour cookbook can be found HERE.

{Classic Carrot Cake}

3 cups blanched almond flour (I use almond meal..I buy it in bulk at my natural grocers)

2 teaspoons sea salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 cup grapeseed oil

1/2 cup agave nectar ( or Stevia..check the measurement b/c Stevia can be strong)

5 large eggs

3 cups grated carrots

1 cup raisins

1 cup walnuts, coarsely chopped

Preheat oven to 325 degrees.  Grease two 9 inch cake pans with grapeseed oil and dust with almond flour.

{I regularly make muffins or use a 9×13 pan}

In a large bowl, combine the almond four, salt, baking soda, cinnamon and nutmeg.

In a medium bowl, whisk together the grapeseed oil, agave nectar and eggs.

Stir the wet ingredients into the almond flour mixture until thoroughly combined,

Fold in the carrots, raisins and walnuts.

Pour the mixture into baking dish.

Bake for 30-35 minutes.  Let the cake cool in the pan.


I hope you love it as much as we do.

Let me know if you try it.

I know it is an adjustment to get used to the taste of a flour like almond flour compared to white flour.

Just think of how good it is for you and you body will begin to feel better too!



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