![](https://dietitiansofdallas.com/wp-content/uploads/2021/02/Carrot-Cake.jpg)
Gluten Free Carrot Cake
INGREDIENTS
2 cups gluten-free all purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 dash salt
1 1/3 cups organic cane sugar
2/3 cup coconut sugar
1 1 ⁄3 cups coconut oil melted
3 eggs
1 teaspoon vanilla extract
1 pound carrots grated
1 cup golden raisins
1 cup chopped walnuts
Coconut-tahini frosting
1⁄2 cup coconut oil
2 tablespoons tahini
2 teaspoons lemon juiced
2 tablespoons almond milk
2 3/4 cups powdered sugar
Method
Prepare to bake
- Heat the oven to 400°. Grease 2 9-inch round cake pans, line the
bottoms with greased parchment paper rounds, then sprinkle a little
gluten-free flour on the bottom and sides.
Combine the dry ingredients - Whisk together the flour, cinnamon, baking soda, and salt in a large
bowl. Set aside.
Make the batter - Add the sugars to the bowl of a stand mixer. With the mixer running
on low, slowly add the melted coconut oil. When the sugar and oil are
creamy, add the eggs, one at a time, until the mixture is light yellow
and fluffy. Add the vanilla. - With the mixer still running, add the dry ingredients, a bit at a time.
When all the flour has disappeared into the batter, add the grated
carrots, raisins, and walnuts. Mix until everything is fully
incorporated.
Bake the cakes - Divide the cake batter evenly between the two prepared pans.
Smooth out the tops. Bake for 10 minutes - Lower the heat to 350°, and bake the cakes until a toothpick inserted
into the center comes out clean, another 30 to 35 minutes. - Cool the cakes in the pans for 15 minutes, then turn them out onto a
cooling rack. Let them cool entirely before attempting to frost them.
Coconut-tahini frosting - Melt the coconut oil, then pour it into the bowl of a stand mixer.
- Add the tahini, lemon juice, almond milk and powdered sugar. Run
the stand mixer on medium speed until the frosting is thick and
creamy. - If you let the frosting sit for a few moments in the bowl, it will hold its
shape even more firmly. Spread the frosting on each layer of the
carrot cake and over all the sides.