The very first recipe that I ever shared on my blog was my own recipe for carrot cake. At the time we were not eating gluten free but I was cooking with a lot of different grains and I had come up with a carrot cake that everyone agreed that they really liked. A while back I had a craving for carrot cake and so I pulled out this recipe and have been doing some tweaking for gluten free. It can also be dairy free which comes in handy as well. I am pleased because it holds together very well without any gums or extra binders. And it tastes really good! I served it tonight and it was enjoyed by kiddos and adults (including those who don’t eat GF which I call a success).

        Liquid:

½ – ¾  c.  honey (a little more or less depending on desired sweetness)

1/2 c. coconut oil (softened) (I have also used butter)

½ c. milk or orange juice (I like fresh squeezed)

3 eggs

       Dry: I weigh my flours but this equals about 2 c. all-purpose flour

80 g Sorghum

120 almond meal

40 g White Rice flour

40 g Tapioca Flour

1 tsp. salt

1 tsp baking soda

2 tsp baking powder

2 tsp cinnamon

¼ tsp cloves (and/or nutmeg)

3 c. grated carrots

Instructions:

Mix honey and oil together well (make sure there aren’t lumps of coconut oil). Beat in eggs. Add milk and mix. Combine the dry ingredients plus carrots and mix in to the wet ingredients. Pour into lightly greased 8X10 cake pan and bake at 350 degrees F for 20-25 minutes. It also makes a dozen large muffins.

Cream Cheese Frosting:

8 oz Cream Cheese

1/4 c. Honey

1-2 tbs lemon juice

Soften the cream cheese to room temp. before adding honey and lemon. Whip until smooth.

Let me know if you try it and what you think. If you enjoy it, I would love for you to share it with others.

Linking up with the Real Food Forager’s  Fat Tuesday.