Gluten-free carrot cake with tahini topping

I know that many of my followers are ladies who are on a gluten-free diet for themselves or their children, so I often publish recipes for dishes without this protein. One of them is a fantastic recipe for carrot cake with tahini topping. It’s very tasty and easy to prepare. Enjoy!

Preparation time: 1 hour 30 minutes
Servings: 12

Ingredients:
3 flax eggs (3 tbsp ground flaxseed + 7 ½ tbsp water)
⅓ cup melted coconut oil
¼ cup agave syrup
1 cup unsweetened applesauce
½ cup coconut sugar
¾ tsp salt
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp cinnamon
1 cup unsweetened almond milk
1 ½ cup carrots, peeled and grated
1 ½ cup almond flour
1 ½ gluten-free cake flour mix
¾ cup walnuts, finely chopped
¾ cup raisins

Decoration:
Raisins
Walnuts, finely chopped

Instructions:
1. Heat the oven at 180 °C. Line the pan with baking paper.
2. To prepare flax eggs, mix ground flaxseed and water in a bowl.
3. Add coconut oil and agave syrup to the flax eggs, and mix until ingredients combine. Then add applesauce, coconut sugar, salt, baking soda, baking powder, and cinnamon, and mix again to get a homogenous mixture.
4. Add unsweetened almond milk and stir. Add grated carrots, then stir again. Then add almond flour and gluten-free flour mix, finely chopped walnuts, raisins, and stir again. The dough should be thick, but not too much, so you could pour it into a pan.
5. Pour the dough into the pan. Bake for 40-50 minutes or until the dough gets golden.
6. Remove the cake from the oven and leave it to cool down for about 15 minutes.
7. Cover the cake with tahini topping (Look for the recipe below.)
8. Decorate the cake as desired with walnuts or raisins.
9. Serve and enjoy.

Tahini topping ingredients:
2 tbsp tahini paste
juice of 2 lemons
1-2 tsp agave syrup

Instructions:
1. Pour the ingredients into a small bowl and mix until combined.