Name: Gluten Free Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Gluten Free
Ingredients: 3 large carrots, grated (300g); 3 free-range eggs; 2 tsp. vanilla extract; 1/2 tsp. nutmeg; 2 tsp. cinnamon; 3 cups almond meal; 1/4 cup macadamia oil; 1/8 cup maple syrup; 1/2 cup medjool dates, seeds removed; 2 tsp. gluten free baking powder; 150 grams cream cheese; 50 grams grass-fed butter; 2 tbsp. malt syrup

Description

One of the most delicious gluten-free carrot cake recipes going around 🙂

Ingredients

Units Scale

3 large carrots, grated (300g)
3 free-range eggs
2 tsp. vanilla extract
1/2 tsp. nutmeg
2 tsp. cinnamon
3 cups almond meal
1/4 cup macadamia oil
1/8 cup maple syrup
1/2 cup medjool dates, seeds removed
2 tsp. gluten free baking powder

Frosting

150 grams cream cheese
50 grams grass-fed butter
2 tbsp. malt syrup

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Instructions

Preheat your oven to 160°C. Line a 12 x muffin tin with patty cases.
Combine carrot, eggs, vanilla, nutmeg, cinnamon, almond meal, macadamia oil, maple syrup, dates, walnuts and baking powder in a thermomix/food processor and process until well combined.
Divide mixture evenly amongst 12 patty cases and place in the
oven for 25-30 minutes or until cooked through. Remove from the
oven and allow to cool.
To make frosting, beat cream cheese, butter, syrup and cinnamon with a electric beater until light and fluffy. Spread cream cheese mixture over cooled cupcakes.

Notes

To top carrot cakes as pictured, I placed the cream cheese icing in a piping bag.

These carrot cupcakes will keep well in the fridge if stored in an airtight container. The base also stores really well in the freezer.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert, Snack
Cuisine: Gluten Free