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In honor of my birthday and anniversary, I'd like to share the recipe for my most favorite cake that my sister makes for me each year.
Brynnie’s Gluten Free Carrot Cake
· 3 eggs
· 1/3 c. melted coconut oil (or other neutral oil)
· ¼ c. maple syrup
· 1 scant cup unsweetened applesauce
· ½ c. brown sugar
· ¼ c. cane sugar
· ¾ tsp salt
· 1 ½ tsp baking soda
· 1 ½ tsp baking powder
· 1 tsp ground cinnamon
· ¾-1 c. plain, unsweetened almond milk
· 1 ½ c. loosely packed, grated carrot
· 1 ½ c. almond flour
· 1 ½ c. gluten-free flour
· ¾ chopped walnuts
Pre-heat oven to 350. Butter and flour two 8” round, one 9 x 13” rectangle, or three 6” round pans. Set aside. Whisk eggs, oil, syrup to combine. Add applesauce, both sugars, salt, baking soda and powder, and cinnamon, whisk to combine. Add ¾ cup of almond milk, stir. Add carrots, stir. Then add almond flour and GF flour, blend and stir. Batter should be thick but pourable, if too thick add remaining almond milk. Add walnuts, stir. Pour into baking pans, bake 40-50 min depending on pan size. Toothpick should come out clean, top should not feel too spongy. Note: cake needs to cool completely before frosting, allow for time and air flow.
Once cool, frost with homemade cream cheese frosting. Just whip together 1 stick of butter, 1 block of cream cheese, 3-4 cups of powered sugar and a dash of vanilla extract. Enjoy!
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