This one is for the carrot cake lovers out there: flavorful, moist, and the perfect mix of sweet and spice, this carrot cake will be sure to satisfy. Not only is it the perfect cake bite, it’s also dairy-free, egg-free, gluten-free, and even fat-free! Make this cake to share with friends and family, take it to gatherings, or pack it into children’s lunchboxes.
Carrots are a quick liver refueling source of glucose that’s attached to minerals and vitamins. When carrots are eaten raw, they’re higher in antiseptic phytochemical compounds that inhibit the growth of unfriendly microorganisms.
Raisins tend to be overlooked but they’re a fantastic healing food that work beautifully in this carrot cake or simply eaten as a snack. Pair them with some celery sticks or serve with banana slices in lettuce leaves for a great combination.
Fat-Free Carrot Cake
Preheat your oven to 350°F (180°C). Line a small springform baking pan or 9-inch brownie pan with parchment paper on the bottom and sides.
Combine coconut sugar, applesauce, and raw honey in a mixing bowl. Whisk until you get an even mixture.
Add gluten-free oat flour, brown rice flour, tapioca starch, baking powder, baking soda, cinnamon, and ground cloves to the wet ingredients. Stir until well combined.
Fold grated carrots and raisins into the batter.
Pour the batter into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the carrot cake to cool before serving. This cake tastes best fresh but can be stored in an airtight container at room temperature for 1-2 days.
Categories: Desserts, Cakes, Holiday, Easter, Kid Friendly, Baking, Fat Free
This item posted: 18-Jan-2024
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