Gluten-Free Carrot Cake with Coconut Flour

Ingredients

• 1 cup Coconut flour
• 2 cups Grated carrots
• 4 large Eggs
• 1/2 cup Coconut oil
• 3/4 cup Brown sugar
• 2 tsp Cinnamon
• 1 tsp Baking soda
• 8 oz Cream cheese
• 2 cups Powdered sugar

Instructions

1. 1Preheat your oven to 350°F (175°C). Lightly grease an 8-inch or 9-inch round cake pan with a small amount of the 1/2 cup coconut oil.
2. 2In a large mixing bowl, add the 1 cup of coconut flour, 2 cups of grated carrots, 4 large eggs, the remaining 1/2 cup of coconut oil, 3/4 cup of brown sugar, 2 tsp of cinnamon, and 1 tsp of baking soda. Stir all ingredients together with a spoon or spatula until well combined and the batter is uniform.
3. 3Pour the batter evenly into the prepared cake pan. Bake for 35 to 45 minutes, or until a wooden skewer inserted into the center comes out clean and the top springs back slightly when gently pressed.
4. 4Carefully remove the cake from the oven and place the pan on a wire rack. Allow the cake to cool completely in the pan for at least 1 hour before attempting to remove it, as this prevents it from breaking.
5. 5While the cake cools, in a medium bowl, beat the 8 oz of cream cheese until it is smooth and creamy. Gradually add the 2 cups of powdered sugar, beating until the frosting is light, fluffy, and completely smooth.
6. 6Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sides of the cake. Slice the cake and serve.

Substitutions

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