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Gluten-Free Carrot Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 6 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

A moist and flavorful Gluten Free Carrot Cake made with a blend of gluten free flours, warm spices, and freshly grated carrots, topped with luscious cream cheese frosting. Perfect for those seeking a delicious gluten-free dessert without compromising on taste or texture.

Ingredients

Wet Ingredients

  • 4 eggs
  • 1 scant cup unsweetened apple sauce (barely level cup, not overflowing)
  • 2/3 cup neutral oil (such as vegetable or canola oil)
  • 3/4 cup granulated cane sugar
  • 3/4 cup light brown sugar
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups gluten free all purpose baking flour (Bob’s Red Mill 1:1 Baking Flour recommended)
  • 1 cup blanched almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 teaspoons cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves

Other Ingredients

  • 3 cups freshly grated/shredded carrots (about 5 large carrots)
  • 1 batch cream cheese frosting (recipe not included)

Instructions

  1. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the right temperature for baking your cake layers evenly.
  2. Prepare the Carrots: Peel the carrots and cut them into large chunks. Use a food processor to shred them finely in just a few seconds, ensuring no large chunks remain. Alternatively, grate the carrots by hand if preferred. Set aside the shredded carrots.
  3. Prepare the Cake Pans: Line two 8 or 9-inch round cake pans with parchment paper rounds for easy removal. Using 8-inch pans allows for more layers if desired.
  4. Mix Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, beat together the eggs, apple sauce, oil, granulated sugar, brown sugar, and vanilla extract until well combined and the eggs are fully broken up.
  5. Add Dry Ingredients: Gradually beat in the gluten free all purpose flour, almond flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves) to the wet mixture. Mix until fully incorporated.
  6. Fold in Carrots: Gently fold the freshly grated carrots into the batter, distributing them evenly without over mixing.
  7. Pour Batter into Pans: Divide the batter evenly between the prepared pans, smoothing the top with a spatula.
  8. Bake the Cake Layers: Place pans in the preheated oven and bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the Cakes: Remove from the oven and allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely to avoid melting the frosting.
  10. Frost the Cake: Once the layers are completely cooled, assemble the cake by spreading cream cheese frosting between layers and over the top and sides to finish.

Notes

  • Ensure the carrot shreds are fine for the best texture in the cake.
  • Using a food processor for shredding carrots saves time and effort but grating by hand works well too.
  • Bob’s Red Mill 1:1 Gluten Free Baking Flour is recommended for reliable results.
  • The recipe makes about 14 servings, ideal for a large gathering or party.
  • The cream cheese frosting adds moisture and richness but can be substituted with a dairy-free alternative for lactose-intolerant guests.
  • Store leftover cake in the refrigerator to keep the cream cheese frosting fresh.

Find it online: https://yummadeeasy.com/gluten-free-carrot-cake-with-cream-cheese-frosting-recipe/