GF Carrot Cake

Ingredients

• *Cake
• 2 cups oat flour
• 1 cup almond flour (not meal)
• 1/2 cup brown rice flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 1/2 tsp cinnamon powder
• 1/4 tsp nutmeg
• 3 eggs, room temp
• 2 cups finely shredded carrot
• 1/2 cup pure maple syrup
• 1 cup unsweetened milk of choice (I have had success with coconut and almond milk)
• 1 tbsp pure vanilla abstract
• 4 tbsp coconut oil
• 1 tbsp apple cider vinegar
• 1/2 cup raisins (optional)
• *Frosting
• 1 8 oz cream cheese, room temp (use vegan if necessary
• 1/3-1/4 cup powdered sugar or 1 1/2 tsp stevia I prefer using stevia)

Directions

1. Preheat the oven to 350°F. Prepare two 9 inch cake pans with coconut oil.
2. In a medium size bowl, whisk together the first 8 ingredients (oat flour-nutmeg). Set aside.
3. In a medium size bowl, mix the shredded carrots, eggs, maple syrup, milk of choice, vanilla, coconut oil, and acv. Mix until all ingredients are well combined.
4. If using raisins or other suggested add-ins, now is the time to fold them into the batter.
5. Add the dry ingredients to the wet, mix util combined.
6. Evenly distribute the batter between the two cake pans. Bake for 24-27 minutes. To test doneness, stick a toothpick into the cake, it should come out clean.
7. Allow the cake to cool for 25 mins in the cake pans and then carefully remove them from the pans.
8. Transfer the cakes (out of pan) to a wire rack. Allow them to cool completely (approx 1 1/2 hours). During this time prepare the frosting.
9. Frosting: In a medium bowl, add the cream cheese and stevia or powdered sugar, beat with an electric mixer on low til combined. Frost the cake and ENJOY!!!

Recipe notes:

For vegan: -- swap the cream cheese for vegan cream cheese -- swap the 3 eggs for 3 flax eggs (3 tbsp ground flax and 9 tbsp water, whisked together)

Your notes: