A Healthy & Delicious VERSION Of the Carrot Cake that WE ALL LOVE!
Preheat the oven to 350°.
1 TBS psyllium husk powder
2 cups total > ¾ arrowroot flour
¾ cup cassava flour
½ cup tiger nut flour
¼ cup amaranth flour
1 ½ teas guar gum
2 teas baking soda
¾ cup swerve ***
½ cup coconut sugar
2 teas cinnamon
¼ teas nutmeg
½ teas salt
1 ¼ cup coconut oil (melted)
1 ½ teas vanilla extract
4 large eggs (room temperature)
2 cups of shredded (on shredder or food processor) organic carrots
Place the batter evenly into greased tins.
Bake for 35-40 Minutes.
*The batter looks stodgy BUT it is actually PERFECT!
**Options 1 cup chopped walnuts
** Optional 1 cup Lilly’s dark chocolate chips
***I prefer these not to be too sweet, but in case you like a sweet treat you can increase swerve to 1 cup. I loved it for its lower sweetness!
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!