A Gluten-Free Carrot Cake for Easter
Incredibly moist with a toasted walnut crunch, this is a healthier spin on your classic carrot cake. We used low-glycemic coconut sugar for a sweetener, along with a gluten-free flour blend–so you can enjoy guilt-free! It’s frosted with a Coconut Whipped Cream, made simply from coconut milk, maple syrup and vanilla extract. You may want to make two loaves because this won’t last long : )
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