“A scrumptious gluten-free carrot cake full of flavour and never dry topped with a silky cream cheese frosting to die for! Made with almond and coconut flours and absolutely zero sugar!”
1. Preheat oven to 350F. Lightly grease two 8" cake pans. I like to dust with a little gluten-free flour or rice flour or you can line the pans with bottoms with parchment to reduce sticking.
3. Place a large wire sieve over the bowl and add the almond flour, coconut flour, stevia, cinnamon, nutmeg, ginger, salt and baking powder. Using a spoon stir until all of the dry ingredients fall through the sieve into the egg mixture below.
5. Evenly fill the cake pans with the batter and use a spoon or spatula to even out the batter in each pan. Baked for 25-30 minutes or until a toothpick inserted into the centre of each cake comes out clean.
6. Remove the cakes from the oven and let cool in the pan for 10 minutes. Then gently flip them over out of the pans on to a wire cooling rack to cool completely.
1. Once the cakes are completely cooled place one of the cakes top side down on a cake pedestal or flat plate. Frost the top of this cake with about 1/2" of frosting.