This carrot cake is made without grains or refined sugar. Baked with almond flour and coconut flour, it's naturally sweetened with pineapple and maple syrup. Frost with Maple Cream Cheese Frosting, if desired.
¼cupmaple syrup,or up to ⅓ cup depending on taste
1teaspoonpure vanilla extract
Grain-Free Carrot Cake
Preheat oven to 350°F and line an 8 inch square pan with parchment paper, or grease very well with butter or coconut oil.
Open a can of crushed pineapple (14 oz, 398 gm) and set aside to drain very thoroughly.
In a large bowl, whisk together oil, sweeteners and eggs.
Stir in finely grated carrots and very well-drained crushed pineapple.
In a small bowl, combine dry ingredients--almond flour, coconut flour, baking soda, cinnamon, nutmeg and salt.
Add the dry ingredients to the wet ingredients and stir until well combined.
Gently stir in finely chopped pecans or raisins, if using.
Spread in prepared pan, smoothing to fill the corners.
Bake for 35 - 38 minutes or until toothpick inserted in the center of the cake comes out clean or almost clean.
Let the cake cool in the pan for 30 minutes, then using the parchment paper as a sling, carefully remove to a rack to cool completely. Gently slide the parchment paper out from underneath the cake. Serve as is or frost with Maple Cream Cheese Frosting.
Maple Cream Cheese Frosting
Blend cream cheese and butter with an electric mixer until smooth. Add maple syrup and vanilla and beat until well combined. Frost the cake when completely cool.
Coconut oil produces a softer cupcake. I prefer using butter in this recipe.One 14 oz. (398 ml) can of crushed pineapple will yield 1 cup of well-drained pineapple.You can substitute ½ cup coconut sugar for half the sweetener. (Use ¼ cup maple syrup, ¼ cup honey and ½ cup coconut sugar.)Without frosting, these cupcakes are suitable for a paleo diet if you use coconut oil.Calorie count does not include frosting.See freezing and storage instructions in the recipe post.