No Flour, No Problem: The Gluten-Free Carrot Cake Recipe You’ve Been Waiting For

We're not even pretending to wait til an appropriate autumn date to bust out this carrot cake recipe! We know spice and carrot cakes seem more apropos for late fall, but, this little cupcake was burning a hole in our proverbial pocket. Gluten-free girl crush and Purely Elizabeth founder, Elizabeth Stein has finally written a book. If you've never picked up her granola at your local Whole Foods, make this cake recipe your formal introduction to Elizabeth and swipe up a copy of Eating Purely: More Than 100 All-Natural, Organic, Gluten-Free Recipes for a Healthy Life. This lady boss knows her stuff: even the vanilla frosting is sinless and made from soaked cashews. Go ahead and have seconds of this one... I have always had a huge sweet tooth. This was one of the reasons I started Purely Elizabeth, after all. I came up empty handed when searching for a better-for-you gluten-free sweet treat. When I realized what was in vanilla frosting, I knew there had to be an alternative. Cashews are actually the perfect solution for a creamy sweet topping. Be sure to soak the cashews for at least four hours to get them smooth and creamy in the Vitamix.

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