Made with a combination of coconut, quinoa, and rice flour, this gluten free carrot cake brings together the flavours of cinnamon, nutmeg, and vanilla with just a hint of cloves. The crushed pineapple and shredded carrots make it moist and keep it tasting fresh for days – but then, it’s so good, you won’t need to worry about that.Recipe for not-too-sweet icing included below.
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