Gluten Free - High Protein - Carrot Cake with Cream Cheese Frosting
Makes two 8 inch layer cakes
- 3 cups gluten free Almond Meal Flour (or try grinding small batches of raw almonds to a fine mealy flour with a coffee grinder. Just be careful not to grind too long or it will become nut butter. Sift and regrind any large bits. Measure after ground. Lately I've been using Bob's Red Mill Gluten Free Almond Meal flour, but I still sift and regrind the big bits for a few seconds and then resift. Nut free option: Instead of the almond meal flour use 3 cups of a good Gluten Free flour mix with xanthan gum. (or see recipe below)
- 1 1/2 teaspoons baking soda
- 1 teaspoon gluten free cinnamon
- 2 Scoops Creamy French Vanilla Clean Lean
- 1 teaspoon sea salt
- 1/4 cup coconut oil Note- If you are using a gluten free all purpose flour instead of the almond flour increase oil to 1 cup.
- 1/2 teaspoon Sweet Leaf Stevia or sugar free sweetener equal to 1 cup sugar, to taste
- 1 recipe (3/4 cup) Raisin Sauce (see bottom of page for instructions) or sweetener of choice to taste
- 1 teaspoon pure gluten free vanilla extract
- 1/2 teaspoon apple cider vinegar
- 3 cups grated organic carrots, I used 3 large organic rainbow carrots.
- 4 large organic eggs
- 1 cup walnuts, chopped
Preheat oven to 325 degrees. Grease and flour two 9'' cake pan.
- Sift together in a large bowl, the almond flour, baking soda, cinnamon, Clean Lean and salt.
- In another large bowl or use your stand mixer, beat the oil or applesauce, Stevia, Raisin Sauce, and vanilla and eggs or egg substitute.
- Add the flour mixture slowly and just stir until incorporated.
- Fold in by hand the grated carrots and walnuts. Pour even 1/2's into each prepared cake pan.
- Bake 30-40 minutes or until a stick comes out clean.
- Frost with Cream Cheese frosting (recipe to follow)
- Success Secret: When you use both fruit and Stevia in recipes, such as Raisin Sauce and Stevia combined for sweetening, it tastes more like sugar.
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