Gluten Free · Dairy Free
Cakes, Breads & Cookies
A great family favorite. Ice with a dairy free version of a cream cheese frosting for that rich satisfying carrot cake goodness.
Ingredients:
- 350 g grated carrots (about 3 packed cups of carrots)
- 1 cup of maple syrup
- 1 cup pecans
- 5 large eggs (for best results try 4 goose eggs)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cups almond flour
- 1 cup millet flour
- 1 cup chestnut flour (amazon has chestnut flour, but if you prefer you can use 2 cups of almond flour instead).
- 1 cup turbinado sugar (optional)
- 10 chopped dates
- 1 tsp cinnamon
- 1/2 tsp clove
- 1 tsp nutmeg (fresh grated)
- 1 tsp ginger
- 1/4 tsp cardamom seeds
- 1/2 tsp guar gum
- 1/2 tsp xanthium gum
- 1 cup of nut oil (or ghee)
- 1/2 cup candied chopped ginger
- 1/4 cup of medium dark rum
- Steps:
- Grate the carrots and combine with maple syrup and spices
- Allow a minimum of an hour to stand
- Pre heat oven to 375F
- Combine all of the ingredients including the marinated carrot mixture
- Stir well
- Divide batter into two x 12" spring form pans
- Place a circle of baking parchment over the batter in both pans
- Put both in the oven for 30 mins
- Check with a toothpick to ensure that they are cooked through.
