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!
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AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |