This cake came out incredibly moist and delicious! It didn't even need a frosting, but I threw a GF Butter one on to add a little extra fat and another splash of orange. I hope you enjoy as much as we did!
Maple-Orange Carrot Cake
1/2 C Coconut Flour
1/4 C Arrowroot Flour
1/2 C Almond Flour
1 tsp Baking Powder
2 C Shredded Carrot
1 C Fresh Squeezed Orange Juice
2 Tbsp Pure Maple Syrup (could use a bit more if you want a sweeter product)
1/3 C Melted Coconut Oil
Preheat oven to 325. Melt a couple tsp of coconut oil in a medium size Pyrex style baking dish.
Juice 1C of fresh Orange Juice.
In a large bowl, combine dry ingredients.
I prepared a simple frosting of 4 Tbsp GF Butter (allowed to soften completely on the counter), 2 Tbsp Orange Juice and 1 Tbsp Maple Syrup. Whip ingredients in a stand mixer for about 5 minutes till it comes together and becomes nice and creamy.