Gluten Free Carrot Cake Recipe Request

Ingredients:

1 cup walnuts, toasted and coarsely chopped

1/2 cup Raisons

2 1/2 cups raw whole carrots grated 

2 cups Gluten Free all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

4 large eggs (can be replaced with ground flax + water or just egg whites)

1 1/2 cups Natural Sweetener (stevia, honey, raw, raw cane sugar)

1 cup Crushed Pineapple with Juice

2 teaspoons pure vanilla extract

Directions:

1) In a separate bowl, sift dry ingredients together and set aside.

2) Preheat oven to 350 F

3) Beat four eggs until stiff and frothy

4) Add sugar to eggs and continue to beat until sugar disappears.

5) Add vanilla and Pineapple into wet mixture.

6) Gently fold in dry ingredients into wet mixture.

7) Add walnuts and raisins.

8) Grease a 9 x 13 x 2 inch (23 x 33 x 5 cm) pan.

9) Add ingredients and bake for 45-60 minutes.

10) Check cake after 45 minutes and decide how much longer it should bake. It takes a good amount of time due to the wetness of the pineapple.

After cake has chilled you can ice with a cream cheese frosting!

1 Package of Cream Cheese

1/4 cup Unsweetened vanilla Hemp Milk (any kind of milk works- my preference)

2 teaspoons of Vanilla

1 teaspoon of Cinnamon 

Let me know how it tastes!  Bon Appetite! 


yours gingerly,


Whitney Schnarr