This Gluten-Free Carrot Cake is moist, fluffy and super flavorful. It's 100% free of grains, gluten and refines sugar and so easy to make. This carrot cake would be a great addition to an Easter Brunch, Mother's Day Menu or for your weekend meal prep.

And guess what? You don't have to wait to the spring to enjoy this moist and flavorful carrot cake! It makes a delicious treat all year long. Enjoy!

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INGREDIENTS & PRODUCTS USED:
Bob's Red Mill: code expired
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GLUTEN FREE CARROT CAKE RECIPE
1 cup grated carrots
1/2 cup blanched almond flour
1/4 cup coconut flour
2 tablespoons tapioca flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/8th teaspoon all spice
3 eggs
1/3 cup coconut oil melted
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 cup raisins
1/4 cup chopped walnuts
3/4 cup plain Greek yogurt
1/4 whipped cream cheese
1 tablespoon maple syrup

INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease a 8x8 baking dish with coconut oil, butter, or cooking spray.

Grate carrots using the large holes on a box grater, set aside.

In a large bowl combine almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and all spice. Gently toss everything together.

In a separate bowl combine eggs, coconut oil, maple syrup and vanilla extract. Whisk until well combined.

Add the wet ingredients to the dry and mix until all of the ingredients are just incorporated.

Stir in raisins, carrots and walnuts. Transfer batter to greased pan and pop in the oven for 30 minutes or until cooked through. Cool completely.

Combine yogurt, cream cheese and maple syrup in a medium sized bowl and mix well with a hand mixer. Be sure to get out all the lumps and bumps, mixing until you have a smooth creamy icing.

Spoon over the top of the cooled carrot cake and spread into an even layer. Serve and enjoy!

NUTRITION
Calories: 229kcal | Carbohydrates: 19g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 287mg | Potassium: 123mg | Fiber: 2g | Sugar: 10g | Vitamin A: 80IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 0.8mg

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