Preheat oven to 350 F and prepare your cake pans (grease/oil two round cake pans, dust with arrowroot. Cake will come out of the pan best (and not taste like greasy powder) if your final step of pan prep is to put a parchment paper circle on the bottom of the pan).
Mix all wet ingredients together:
- ½ C oil
- ⅔ C honey
- 2¼ C duck eggs (or 9 chicken eggs)
- ¼ C applesauce
- 3 tsp GF vanilla extract
- 1 Tbsp ACV
- 2” fresh ginger (approx.), grated to make 1 Tbsp
Combine dry ingredients, then add them to the wet mixture and blend until thoroughly combined:
- ¾ C coconut flour
- ¼ C arrowroot flour/powder/starch
- 1¼ tsp baking soda
- ½ tsp cream of tarter
- 2 tsp cinnamon
- ½ tsp salt
- ¼ tsp nutmeg
- ¼ tsp cardamom
Stir in:
- 2 C grated carrot
Divide this batter between the two prepared cake pans and bake 45 minutes.
Remove baked cake from the oven and set the cake pans on cooling racks for 10 minutes.
After 10 minutes, place cooling rack on top of a cake pan and hold firmly while inverting so that the cake will slip out of the pan and onto the cooling rack. Repeat for second pan. Allow cake to cool completely.
Frost with your choice of frosting (cream cheese, or a DF frosting).
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I haven’t tried it yet, but I think this would be good substituting maple syrup for the honey, 1/8 tsp clove in place of the cardamom, and diced apple in place of the carrot (omitting the ginger entirely). Maybe bake it in a bundt pan.
Family Cookbook 