Gluten Free Carrot Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, moist carrot cake made with almond and oat flour instead of wheat, sweetened naturally and enriched with coconut milk. Naturally vegan and gluten-free without sacrifice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup (30g) Almond meal ((I skinned and ground almonds at home))
- 1/2 cup (30g) Macadamia nuts (ground )
- 1/2 cup (51g) Water Chestnut flour ((Singhada atta ))
- 1/2 cup less 1 tbsp (55g) Raw cane sugar
- 1 large carrot ((grated in medium size – 1 cup, packed))
- A pinch of salt
- 1 tsp Baking powder
- 1/4 cup (41g) Olive oil (or any neutral flavoured oil )
- 1/4 cup Coconut milk (or any other vegan milk substitute – ¼ cup (If thick, add 1/4cup of water. If thin use ½ cup coconut milk))
- 1 tbsp Corn syrup
- 1 tbsp Vinegar
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 72mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 190mg
- Calcium
- 23mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 72MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.