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Seriously the best carrot cake I’ve ever had even if it’s gluten free. You won’t even tell that its gluten free or dairy free. It’s so soft and fluffy. I actually prefer this carrot cake over wheat carrot cake. I honestly love a warm carrot cake on a winter day.
I tried looking for the best gluten free flour and I actually am not a big fan of bobs red mills flours. I thought baked goods didn’t turn out that great with bobs red mill flours. I wanted to try King Arthur’s gluten free flour but it had to much added vitamins and was enriched. Enriched flours cause inflammation in the body but that’s another topic. I tried Pamela’s and I’m in love! It makes gluten free baked goods taste like the real thing. It has very clean ingredients.
1 cup of coconut sugar
1 cup of grape seed oil
2 cups of gluten free flour(Pamela’s)
1 ½ teaspoons of baking powder
1 teaspoon of baking soda
1 tablespoon of cinnamon
½ teaspoon of salt
1 tablespoon vanilla extract
½ cup - 1 cup of almond milk(I used 1 cup of almond milk but it might need less)
1 teaspoon of apple cider vinegar
2 ½ cups of grated carrots
½ cup finely shredded coconut flakes
Preheat oven to 350 degrees F. Grease two 9-inch cake pans(I just used grape seed oil). In a bowl combine oil, sugar, and eggs. In another bowl add the rest of the dry ingredients. Add the oil, sugar, and eggs into the dry ingredients. It will be to thick to really combine so add in the milk. Start off with half a cup of milk and if the batter is still way to thick then add another half a cup. It’s supposed to be thick but it should be thin enough to not struggle to whisk it. Don’t add more than 1 cup of milk. Add in the vanilla, apple cider vinegar, carrots, and coconut flakes. Bake for 20 -25 minutes. Let cool before you take out of the cake pans.
For the frosting I used Simple Mill’s Vanilla frosting.