Ingredients:

  • 190g gluten-free 1-to-1 flour blend with xanthan gum
  • 50g fine-ground blanched almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp sea salt
  • 300g finely grated fresh carrots
  • 150ml pure maple syrup
  • 80ml avocado oil
  • 80ml unsweetened applesauce
  • 3 large room temperature eggs
  • 1 tbsp pure vanilla extract
  • 225g light cream cheese, softened
  • 60g thick plain Greek yogurt
  • 40g powdered monk fruit or organic powdered sugar
  • 1 tsp lemon juice

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or 8x8 square dish and line the bottom with parchment paper.
  2. In a medium mixing bowl, whisk together the gluten-free flour blend, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt.
  3. In a separate large bowl, whisk the room temperature eggs, maple syrup, avocado oil, unsweetened applesauce, and vanilla extract until the mixture is fully emulsified and smooth.
  4. Fold the finely grated carrots into the wet ingredient mixture using a silicone spatula.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to maintain the structural integrity of the crumb.
  6. Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely in the pan before attempting to frost.
  8. Prepare the frosting by beating the softened light cream cheese, Greek yogurt, powdered sweetener, and lemon juice until light and velvety.
  9. Spread the frosting evenly over the cooled cake and slice into 12 generous portions.