Gluten-Free Dairy-Free Carrot Cake

For Cake:

3 cups Gluten Free Bistro All Purpose Flour (available at www.theglutenfreebistro.com)

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

2  teaspoon cinnamon

1 cup honey

1/4 cup molasses

3 cups raw carrots and some zucchini
if on hand

4 eggs

1/2 cup oil (olive is nice)

1 cup apple sauce

handful+ raisins



For Frosting:

3-5 tablespoons coconut oil
and/or butter

powdered sugar

coconut flakes



For Cake:

Sift powder ingredients, and mix together.  Separately mix wet ingredients mix well.  I always beat eggs first. Add wet to dry ingredients and mix.  Add raisins last mix with big spoon.  Grease 9x 13 cake pan and flour cake pan.  Add cake batter to pan in oven @ 325 for over an hour until a toothpick inserted in the center comes out clean.



For Frosting:

In a bowl add solid coconut oil and/or butter add
powdered sugar until mixture is consistency of frosting. ONCE CAKE IS
COOL, frost cake.

Thanks to Laeh Benyamin for submitting this awesome recipe!