Gluten-Free Carrot Cake with Cream Cheese Frosting

Ingredients

• 2 cups Almond Flour
• 1/2 cup Tapioca Starch
• 1 tsp Baking Soda
• 2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/4 tsp Salt
• 3 large Eggs
• 1 cup Brown Sugar
• 1/2 cup Vegetable Oil
• 1 tsp Vanilla Extract
• 2 cups Carrots
• 1/2 cup Walnuts
• about 225 g Cream Cheese
• 1/2 cup Butter
• 3 cups Powdered Sugar
• 1 tsp Vanilla Extract

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 175°C. Grease and flour a 22.86 cm round cake pan.
2. 2In a large bowl, whisk together almond flour, tapioca starch, baking soda, cinnamon, nutmeg, and salt.
3. 3In a separate bowl, beat eggs and brown sugar until light and fluffy. Gradually add vegetable oil and vanilla extract.
4. 4Add the wet ingredients to the dry ingredients and mix until just combined. Fold in grated carrots and chopped walnuts (if using).
5. 5Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
6. 6Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. 7For the frosting: In a bowl, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
8. 8Once the cake is completely cooled, frost with the cream cheese frosting.

Substitutions

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