Gluten Free Carrot Cake

🧂 Ingredients

• 1 cup grated carrots
• 1/2 cup blanched almond flour
• 1/4 cup coconut flour
• 2 tablespoons tapioca flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1/8 teaspoon all spice
• 3 eggs
• 1/3 cup coconut oil

  melted
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup raisins
• 1/4 cup chopped walnuts
• 3/4 cup plain Greek yogurt
• 1/4 cup whipped cream cheese
• 1 tablespoon maple syrup

Instructions

• 1 Preheat the oven to 350 degrees fahrenheit. Grease an 8x8" baking dish with
  coconut oil, butter, or cooking spray.
• 2 Grate carrots using the large holes on a box grater, set aside.
• 3 In a large bowl combine almond flour, coconut flour, tapioca flour, baking soda,
  salt, cinnamon and all spice. Gently toss everything together.
• 4 In a separate bowl combine eggs, coconut oil, maple syrup and vanilla extract.
  Whisk until well combined.
• 5 Add the wet ingredients to the dry and mix until all of the ingredients are just
  incorporated.
• 6 Stir in raisins, carrots and walnuts.
• 7 Transfer batter to greased pan and pop in the oven for 30 minutes or until
  cooked through. Cool completely.
• 8 Combine yogurt, cream cheese and maple syrup in a medium sized bowl and mix well
  with a hand mixer. Be sure to get out all the lumps and bumps, mixing until you
  have a smooth creamy icing.
• 9 Spoon over the top of the cooled carrot cake and spread into an even layer.
• 10 Serve and enjoy!

Nutrition Info