Gluten-Free + Sugar-Free Carrot Cake

Directions:

1. Preheat the oven to 180 *C (375 *F). 

2. In a food processor, blend the carrots until they are small chunks OR finely shred the carrots.  

3. In a medium bowl, add flour, xanthan gum, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg (all the dry ingredients). 

4. Mix well together with a whisk. 

5. Add all of the remaining ingredients and mix until a smooth batter has formed. 

6. Pour carrot cake batter into an oiled (or parchment lined) baking dish (23 cm round or a 23x23cm (9x9inch) casserole dish). 

7. Bake for 30-40 minutes or until a knife comes out clean when poked into the center of the cake. 

8. Allow the cake to cool then enjoy! 

Notes:

- Below I will list some substitutions so the cake can be changed to your dietary preferences as well as what you have on hand at the moment. 

     - The GF flour can be substituted for regular AP flour (for those who are only sugar-free).

     - The nutmeg and ginger can be substituted with 1/2 tsp cinnamon instead. 

     - The honey can be substituted with 100g of regular white sugar (for those who are only GF). 

     - The maple syrup can be substituted with 60g of brown sugar (for those who are only GF). 

     - The butter can be substituted with vegetable oil or any sort of plant based fat. 

     - The eggs can be substituted with 1/2 cup unsweetened apple sauce OR 3 Tbsp oil + 3 Tbsp water + 2            tsp baking powder. 

     - The lemon juice can be substituted with apple cider vinegar or simply be ommited as long as you are          using another soured product (like buttermilk, which is the next ingredient in the list). 

     - The buttermilk can be substituted for yogurt, sour cream (creme fraiche), kefir, regular milk, or plant          milk (with the use of milk, you must have the previously mentioned lemon juice or apple cider                      vinegar).  

- This cake recipe can be stored in an airtight container at room temperature for about 2-3 days, up to 1 weeks in the fridge, and 3 months in the freezer.