Gluten-free Carrot Cake with Greek Yogurt and Cream Cheese Frosting

Moist and decadent and made without any starches or gums!

2 cups brown rice flour (I prefer Bob’s Red Mill)
1/2 cup almond meal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
pinch of ground cloves
pinch of ground nutmeg
2 and 1/2 cups shredded carrots (approx. 7 large carrots)
3 eggs
2 teaspoons vanilla extract
1/2 cup organic brown sugar
1/2 cup pure maple syrup
1/2 cup sunflower oil
3/4 cup unsweetened vanilla almond milk
1 cup chopped walnuts

Greek Yogurt Cream Cheese Frosting:
8 ounces regular cream cheese
8 ounces light cream cheese
6 ounces non-fat vanilla or plain Greek yogurt
1 and 3/4 cup powdered sugar
1 teaspoon vanilla extract (can omit if using vanilla yogurt)

View the full recipe at Making Thyme for Health →