Gluten Free Carrot Cake

Cake

Ingredients

• 1-1/2 cups Our Family Garden, Unsweetened Applesauce
• 2 cups pure cane sugar
• 3 eggs
• 2 cups almond flour
• 1 teaspoon baking soda
• 2-1/2 teaspoons baking powder
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 2 cups carrots (grated)
• 1 cup shredded coconut (any kind)
• 1 cup almond (chopped)
• 1 teaspoon vanilla
• 1 cup crushed canned pineapple in juice

Directions

Combine applesauce, sugar, and eggs in mixer. Add flour, baking soda, baking powder, salt, and cinnamon until well incorporated. Stir in carrots, coconut, nuts, vanilla, and pineapple.

Pour into 3 greased 8×8 round pans. (I used heart pans for Valentine’s Day.)Because cake is so moist I put parchment paper on bottom and spray with non-stick baking spray.

Bake for 30 minutes or until knife comes out clean.

Cool COMPLETELY before icing the cake.

I like to cover mine with wrap and refrigerate overnight and then assemble the cake the next day.

Cream Cheese Frosting

Ingredients

• 1/2 cup butter (softened)
• 8 ounces cream cheese (softened)
• 1 pound cream cheese
• 1 teaspoon salt
• 1 teaspoon vanilla

Directions

Combine all ingredients in an electric mixer and blend until smooth. Invert first layer of cake on cake plate or platter and spread icing evenly all over.

Continue with the next 2 layers and smooth icing evenly over sides. Decorate to your liking and enjoy!