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Honey-Sweetened Gluten Free Carrot Cake
The secret to the moist texture of this carrot cake is olive oil. Carrot cakes can often be heavy and overly sweet. This cake is light and perfectly sweet. Enjoy!
Ingredients
- ¾ cup honey
- 1 cup olive oil
- 4 large eggs
- ½ cup arrowroot flour
- 1½ cups brown rice flour
- ½ teaspoon xanthan gum
- 2 teaspoons baking soda
- 3 teaspoons ground cinnamon
- 2 cups carrots, grated
Instructions
- Preheat oven to 350°.
- Beat the honey and olive oil with an electric mixer until smooth and creamy. Add eggs one at a time and beat well after each addition. Continue to beat until everything is blended well.
- In a separate bowl, combine arrowroot flour, brown rice flour, xanthan gum, baking soda and spices and mix with a wire whisk.
- Add flour mixture to creamed mixture and mix until combined. Fold in carrots.
- To make a cake, pour batter into a lightly oiled 13×9 inch pan.
- Bake for about 30 minutes or until toothpick inserted in center of cake comes out clean.
- To make cupcakes, line a cupcake pan with paper liners and fill each cup about ¾ full. Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
- Frost with your favorite frosting or enjoy plain…delicious either way.
Notes
• Sometimes I like to add a can of well-drained crushed pineapple at the same time as the carrots.
• If you like nuts in your carrot cake, you can add 1 to 1 1/2 cups chopped walnuts.
• To make this completely vegan, substitute maple syrup for honey, increase xanthan gum to 1 teaspoon and substitute 1 cup carbonated water for the 4 eggs (1/4 cup carbonated water = 1 egg).
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