gluten free carrot cake

gluten free carrot cake
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 46.4
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 370.0 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.3 g

View full nutritional breakdown of gluten free carrot cake calories by ingredient


Introduction

low fat, no flour, low/next to zero sugar

great if have intestinal issues/awaiting stomach surgery, if diabetic, gluten intolerance, and milk intolerance low fat, no flour, low/next to zero sugar

great if have intestinal issues/awaiting stomach surgery, if diabetic, gluten intolerance, and milk intolerance
Number of Servings: 12

Ingredients

    2 1/2 TBS egg whites

    1/2 cup apple sauce (1 full apple boiled and peeled before- than crushed) 1 large apple

    2 TBS almond milk (or extra water)

    2 TBS Water

    1/4 agave nectar OR 2 TBS water, 1TBS honey and 2TBS diabetic maple syrup (E.Ds Mill), and 2 droppers of stevia

    1/2 cup bob mills all purpose gluten free flour

    2/4 tsp xanthan gum

    1tsp cinnamon

    1/2 tsp pumpkin spice

    1 1/2 tsp baking powder

    1tsp baking soda

    1/4 tsp salt

    1 1/2 cups grated carrots packed!

    optional: add additional mini chunks of apple (1/4 small-medium apple)







Directions

mix all the wet ingredients

mix in the dry ingredients

add the grated carrots

spray pan (i use a glass dish) pyreex

cook at 365degrees for 60-70 mins (70 mins works best I find) - keep baking until the middle is no longer liquid- took me an hour and 15 mins but think the stove is a little off)


*freezes well for snacks at a later date, just pull out and add to a packed lunch or anything and when it thaws out its a great snack on hand!

approx. 12inch X 7.5 inch= 1.8 L pyrex rectangular casserole baking pan/dish

don't slice until completely cooled off!



Serving Size: 12-16