If you’re looking for a SCD recipe for a not-to-sweet cake that works for breakfast or dessert then this carrot cake is it.
I usually stick with cupcakes because it can be hard to cook the cake evenly. I think cooking with almond flour and honey makes it harder to get the center cooked, but this cake came out perfectly in 25 minutes.
The big difference is that I separated the eggs and whipped up the egg whites to fold in right before it went in the oven. This added some lightness to the cake, and we all know almond flour cakes can be heavy.
I also usually don’t make any kind of frosting, but I decided to try a yogurt-based frosting after seeing it on the Food Network. This is the first time I’ve been satisfied with the frosting. This is creamy and has a rich caramel taste. The peanut better adds a nice texture and gives a hint of extra flavor.
It would be easy to double this recipe and make a layer cake too.
Recipe shared on Gluten-free Fridays