Carrot Cake (Gluten Free)

Carrot Cake (Gluten Free)
Carrot Cake (Gluten Free)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake

  • 1

    C Coconut Flour

  • 1

    C Sugar (replace with sweetener)

  • 2

    Tbs orange zest

  • 1

    Tbs ground flaxseeds

  • 2

    tsp cinnamon

  • 1

    tsp allspice

  • 1

    tsp nutmeg

  • 1

    tsp baking powder

  • dash sea salt

  • 4

    Lg eggs

  • 1/2

    C Coconut Oil, melted

  • 1

    C sour cream

  • 1/2

    C coconut milk

  • 2

    tsp vanilla extract

  • 2

    C Grated Carrots

  • 1

    C chopped Pecans

  • Icing

  • 8

    oz Neufachatel Cheese, room temp

  • 1

    tsp fresh lemon juice

  • 1

    TBS Truvia, 1/8 tsp stevia powder, or 1/4 C splenda

Directions

Preheat oven to 325. Grease a 9x9 or 10x10 baking pan. To make cake: Combine coconut flour, sweetener, orange zest, ground flaxseeds, cinnamon, allspice, nutmeg, baking powder, and salt in a large bowl and mix by hand. Beat together the egg, melted butter, sour cream, coconut milk, and vanilla in medium bowl. Pour the egg mixture into the coconut four mixture. Using an electric mixer, beat until thoroughly mixed. Stir in carrots and pecans by hand. Pour mixture into baking pan. Bake for 1 Hour or until toothpick comes out clean. Let Cool For Icing: combine icing ingredients and blend thoroughly

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