Everybody loves a good carrot cake, but this one brings extra smiles for two reasons. First, it is made without flour and is gluten free, so people who may not get many tasty treats can enjoy it. And then there are smiles of surprise when people discover that the secret ingredient that makes it taste so good is mustard - used here as a spice. Do use the full amount of spice mix and mustard in the recipe - almond flour needs quite a bit of seasoning.
Ingredients:
3 tbsp FRENCH'S® Honey Dijon Mustard
2.5 cup blanched almond flour (or blanched almonds, ground)
1 tsp baking soda
4 tsp pumpkin pie spice blend
1/4 cup canola oil
1 cup brown sugar, packed
5 large eggs
2 cup shredded carrots
1.5 tsp salt
Directions:
Preheat oven to 350° F. Coat sides and bottom of a 9-inch springform pan with nonstick spray.
In large bowl, stir together almond flour, salt, baking soda and spice blend. In medium bowl, whisk oil, mustard, sugar and eggs. Stir wet ingredients into dry ingredients; fold in carrots. Pour batter into prepared pan.
Bake about 40 minutes or until cake is golden and slightly pulling in from the sides of the pan. Remove sides of pan and let cake cool on a rack for 5-10 minutes before serving. Can be served warm or at room temperature.
Options for serving include a sprinkle of powdered sugar, a dollop of whipped cream or a small scoop of vanilla bean ice cream.
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