Name: Gluten Free Carrot Cake with Maple Cream Cheese Frosting
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1 8-inch cake
Ingredients: Cooking spray or oil, for pan; 1/3 cup (52g) currants OR ½ cup (70g) raisins; 3 medium carrots (220-230g), peeled, trimmed and coarsely chopped; 2 large eggs; 1/4 cup plus 2 tablespoons (122g) maple syrup; 1/4 cup (60g) unsweetened applesauce; 1/4 cup (56g) nut milk or regular milk; 1/4 cup (55g) coconut oil, melted and cooled slightly (or you can use butter or a neutral vegetable oil); 2 teaspoons cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cardamom; 1/8 teaspoon ground nutmeg; 3/4 teaspoon fine sea salt; 1 teaspoon vanilla extract; 1 3/4 cups (175g) almond flour; 1/2 cup (50g) unsweetened shredded coconut; 1 teaspoon baking powder; 1/3 cup (38g) chopped walnuts or pecans, plus more for garnish (optional); 8 ounces cream cheese, at room temperature; 1/4 cup pure maple syrup, at room temperature (for frosting)

Method

8 steps

Preheat the oven to 350˚F. Grease an 8-inch baking pan with coconut oil or cooking spray. Line the pan crosswise with parchment paper, leaving an overhang (this will make it easy to pull the cake out of the baking pan later, but you can skip this step and simply serve the cake in the pan).
Put the currants (or raisins) in a small bowl and cover them with warm water. Let sit.
Put the carrots in the Vitamix or food processor. If using a Vitamix, turn the machine on and gradually increase the speed to medium (Variable 6 or 7), stirring with the tamper. Blend until the carrots are very finely chopped but not pureed (it will only take a few seconds)—the carrots should look a bit bigger than rice. If using a food processor, pulse until very finely chopped. Scrape the sides and give the carrots one more pulse to make sure they're evenly chopped. Transfer to a bowl.
Put the container back on the base (no need to wash it—it’s ok if there are still some carrots around the edges and bottom), and add the eggs, maple syrup, applesauce, milk, coconut oil, cinnamon, ginger, cardamom, nutmeg, salt and vanilla. Blend until smooth.
Add the almond flour, shredded coconut and baking powder. Blend on low (Variable 2 or 3) or pulse (if using a food processor) until incorporated.
Drain the currants (or raisins), and add them to the batter along with the chopped carrots and nuts (if using). Blend on low (Variable 1), stirring with the tamper, or pulse if using a food processor, until just incorporated (don't over-mix). Using a rubber spatula, scrape the sides and stir to fully incorporate all of the ingredients.
Scrape the mixture into the prepared pan and spread it in an even layer. Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Set the pan on a cooling rack and let cool 10 minutes. Run a thin knife along the sides of the pan then carefully use the parchment handles to transfer the cake to a rack (if you prefer, you can skip this step and serve the cake straight from the pan). Let the cake cool completely.
Spread the Maple Cream Cheese Frosting evenly over the top of the cake. If you’d like, sprinkle the top of the cake with chopped nuts. Refrigerate the cake for 15 minutes, or until you’re ready to serve.

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