What to eat?
Personal Pan Carrot Cake.
Breakfast for one.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Personal Pan Carrot Cake
Free from gluten, eggs, dairy, and refined sugar.
- 3 T. hot water
- 1 T. flax meal
- 1/4 c. honey
- 1/2 c. applesauce
- 1 t. vanilla (I like to make my own)
- 1/2 c. brown rice flour or sorghum flour
- 1/4 c. each tapioca flour and arrowroot powder
- 1/2 t. guar gum
- 1 t. each baking soda and baking powder (find out how to make your baking powder own here)
- 1 t. cinnamon
- 1/2 t. ginger
- 1/4 t. nutmeg
- 1/8 t. ground cloves
- 1 1/2 c. grated carrots
Preheat oven to 350. Grease an 8×8 inch baking dish or line it with parchment paper.
In small bowl combine flax meal and hot water. Let stand for about 5 minutes, or until gelled.
Add honey, applesauce and vanilla.
In separate large bowl, whisk together dry ingredients.
Add in applesauce mixture and stir just until blended.
Fold in carrots.
Pour batter into prepared pan and bake for approximately about 30 minutes, or until toothpick comes out clean.
Let cool completely before frosting.
Honey-Sweetened Cream Cheese Frosting
Free from gluten, grain, eggs, and refined sugar.
This frosting does contain dairy. If you want a dairy-free frosting, please see my Honey-Sweetened Coconut Whipped Cream Frosting.
- 6 oz. cream cheese
- 1/4 c. honey
- 1/2 t. vanilla
Place all ingredients in a pint-sized mason jar and blend with a fork or hand mixer until smooth.
Store unused frosting covered in the fridge.