Carrot cake is one of my all time favorite cakes. Chrissy Teigen agrees. When made properly, it’s both tender and dense at the same time with just the right amount of spice and texture. The sweet, tangy, luscious cream cheese frosting doesn’t hurt either. So it’s no surprise that I set out to make a simple, delicious, healthy-ish version that we could enjoy regularly in the spring and fall (prime carrot cake seasons in my opinion.)
You mention applesauce in the post but I don’t see it in the list of ingredients. Could we use that in place of the maple syrup? The kids just made a huge chocolate cake, but I can’t wait to make this as soon as we finish that one!
I have Celiac and do a LOT of gluten free baking. If you add a teaspoon of guar or xanthan gum it will allow the batter to rise and give it a cake like springiness and lighter texture. Just a thought. Good recipe.
Did you leave out the applesauce, from the list of ingredients? You discuss adding it, above….however, I don’t see it in the list of ingredients.
There was an error, it was supposed to say “almond flour” instead of applesauce. Thank you for catching that, it’s fixed now! No applesauce needed.