Gluten-Free Tropical Carrot Cake
A moist and flavorful gluten-free carrot cake infused with tropical flavors of coconut and pineapple, perfect for any dessert lover.
Prep time: 15 minutesCook time: 45 minutesServes: 12
Ingredients
2 cups grated carrots
1 cup crushed pineapple, drained
1 cup shredded unsweetened coconut
1 cup almond flour
1/2 cup coconut flour
1 cup granulated sugar
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
4 large eggs
1/2 cup coconut oil, melted
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a large bowl, mix the almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, beat together the eggs, granulated sugar, brown sugar, melted coconut oil, and vanilla extract.
4. Combine the wet and dry ingredients, then fold in the grated carrots, crushed pineapple, and shredded coconut.
5. Pour the batter into the prepared baking pan and spread evenly.
6. Bake for 40-45 minutes or until a toothpick comes out clean from the center.
7. Let the cake cool completely before serving or frosting.
Storage
Store the carrot cake in an airtight container in the refrigerator for up to 5 days.
Reheating
To reheat, microwave individual slices for 20-30 seconds or warm in an oven at 300°F for 5-10 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
