Sugar-Free and Nut-Free Carrot Cake (GF)

Sugar-Free and Nut-Free Carrot Cake (GF)

Sugar-free, gluten-free, lectin-free, and nut-free carrot cake, now we have it all in one delicious cake.

What makes this carrot cake special

What makes this carrot cake special

We went with a mix of nut-free, lectin-free, and gluten-free flours. And it's sugar-free. Natural sweetness comes from tigernut flour and the carrots.

Dry ingredients

- Sorghum flour - Tigernut flour - Millet flour - Tapioca flour - Hemp seeds - Toasted pinenuts - Baking powder - Baking soda - Salt - Spices

Note - pinenuts are a seed, not a nut

Wet ingredients

- Pastured eggs - Inulin powder - Extra Virgin Olive Oil - Hemp milk - Vanilla - Lemon/orange zest

Add-ons

- Carrots - Apple

Frosting

- Mascarpone cream - A2 yoghurt - Inulin powder - Vanilla, orange,   lemon essence or   zest

Spices and flavors

Spices and flavors

You can adapt the spice mix to suit your preferences, but this is what we use:

- Cinnamon - Ginger - Cloves - Cardamom - Nutmeg

1

Mix all the dry ingredients in a bowl.

Dry ingredients

2

Mix the wet ingredients + sweetener + vanilla + lemon and orange flavors in a large bowl.

Wet ingredients

3

Add the dry ingredients to the wet ingredients (I wouldn’t use a food processor, this batter should not be overmixed). Grate the carrots and apple and add them to the batter.

Mix ingredients

4

Pour the batter into the baking sheet. Bake for 40 minutes at 350 degrees Fahrenheit.

Bake

5

Let the cake cool at room temperature, then store it in the refrigerator. Make the frosting and add the frosting when the cake is cold.

Make the frosting

6

Refrigerate for at least a few hours before eating, or even better, overnight.

Serve and enjoy

Tap the link below for full recipe

Tap the link below for full recipe