Super-Moist Paleo Carrot Cake with Almond Flour (Dairy-Free)
Serves 815 mins prep30 mins cook
Wheat-based cakes *wish* they could be as tender and lofty as this paleo dairy-free almond flour carrot cake. Made with 1 bowl, 12 ingredients, and 15 minutes of active time, it's addictively moist and tested to perfection.
0 servings
What you need
oz carrot
cup coconut sugar
cup light olive oil
cup cassava flour
tbsp tapioca flour
tsp baking powder
tsp baking soda
tsp fine sea salt
tsp ground cinnamon
tsp ground ginger
Instructions
Prepare Things 0 Position a rack in the center of the oven and preheat to 350ºF. 8 Line an 8-inch square pan with 2 crisscrossing slings of parchment paper cut to fit. Make the Batter 1 In a large bowl, stir together the grated carrots, eggs, sugar, and oil until combined. 10 Place a medium mesh strainer over the bowl and add the almond, cassava, and tapioca flours along with the baking powder, baking soda, salt, cinnamon, and ginger. 11 Sift the dry ingredients into the wet ingredients, stirring until well-combined. No need to worry about over-mixing since there's no gluten to toughen up! Bake 2 Scrape the batter into the prepared pan and smooth into an even layer. 13 Bake the cake until a toothpick inserted near the center comes out clean, 25-35 minutes. 14 Remove the cake from the oven and let cool completely, 30-60 minutes. Use the parchment paper "handles" to remove the cake from the pan and onto a serving platter, removing the parchment paper if you wish. 3 Spread the paleo cream cheese frosting over the cooled cake. If the frosting is too soft to slice, chill the cake briefly (or up to 2 days). 5 Cut the cake into squares and serve.View original recipe