I LOVE carrot cake! And this version without lactose and gluten is super easy and delicious. A great option for Easter time! But also for Easter you can add some chocoate chips in your recipe then you can find a lactose and gluten free options. Let’s go!
3 large carrots peeled (or baby carrots - I used a lot)
2 cups of gluten-free flour (I used sweet rice flour)
1 cup of sugar (can be brown or coconut one)
1 teaspoon of baking powder
1/2 cup coconut oil
Chocolate chips (optional)
1/2 cup lactose-free milk (I used chia coconut almond milk)
1/2 cup cacao powder
2/3 cup sugar (coconut, turbinado sugar..)
4 spoons vanilla extract
1 spoon ghee
How to make the cake:
Heat the oven to 350 degrees.
Spread coconut oil on the muffins cups or on a baking pan.
In a bowl, combine the flour, sugar and baking powder.
In a blender, beat the eggs, oil and carrots.
Put the blender mix slowly into the bowl with the dry ingredients and mix well. If you are using the chocolate chips, pour them and mix.
Place the dough in the muffin cups or baking pan and cook for 50 minutes! Use a toothpick to check if the dough is ready (toothpick has to be dry!) And wait 10 minutes to unmold. Easy as that!
Oh and if you muffin cups, you will get around 12 medium muffins.
How to make the frosting:
Mix all the ingredients in a sauce pan until boiling. Pour on the cake after done or one tablespoon for each muffin.