Gluten Free Carrot Cake

A delicious and moist gluten-free carrot cake, perfect for vegans and those with gluten sensitivities. This cake is packed with flavor from the carrots, spices, and nuts, and sweetened with natural sugars.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup tapioca flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup coconut sugar
• 1/2 cup maple syrup
• 1/2 cup coconut oil, melted
• 3 flax eggs 3 tbsp ground flaxseed 9 tbsp water
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Instructions:

Warm the oven up to 175F 350C

A 9-inch round cake pan should be greased and floured

Mix almond flour, coconut flour, tapioca flour, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut sugar in a large bowl with a whisk

Put the melted coconut oil, flax eggs, and vanilla extract in a different bowl and mix them together

Add the wet ingredients to the dry ones and mix them together until everything is well mixed

Add the grated carrots, raisins, and chopped walnuts, and mix them in

Spread out the batter in the cake pan that has been prepared

Put it in the oven and bake for 40 to 45 minutes, or until a toothpick stuck in the middle comes out clean

Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool all the way down

Serve and have fun