Gluten-Free Carrot Cake
User Reviews
5
Gluten-Free Carrot Cake
Description
Gluten-Free Carrot Cake brings together almond and tapioca flours along with coconut sugar and warming spices such as cinnamon, nutmeg, and ground ginger. The addition of shredded carrots and chopped pecans enriches the texture with moisture and crunch. By dividing the batter into three 8-inch pans that are about a quarter full, the cake layers rise evenly and bake faster, eliminating the need for trimming domes. A simple cream cheese frosting, made of cream cheese, butter, powdered sugar, and vanilla, complements the spice and moisture of the cake. The process involves mixing dry and wet ingredients separately before folding in the carrots and pecans, then baking until a toothpick comes out clean. The cake layers are cooled before frosting. This cake is a good choice for those seeking a gluten-free dessert with traditional carrot cake qualities, including the familiar spice profile and a balanced sweetness from coconut sugar and cream cheese frosting.
Ingredients
Gluten-Free Carrot Cake
- 2 ½ cups almond flour
- ½ cup tapioca flour
- 1 cup coconut sugar
- 1 tbsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- 2 tsp baking soda
- 3 tsp cream of tartar
- ½ tsp salt
- 5 egg large
- ½ cup butter melted and room temperature, or ghee or coconut oil
- ½ cup applesauce
- 2 tsp vanilla extract
- 3 cups carrot shredded
- ½ cup pecans plus extra for garnish, chopped
Cream Cheese Frosting
- 16 ounces cream cheese room temperature
- 4 tbsp butter room temperature
- 3 cups powdered sugar or more as needed
- 2 tsp vanilla extract
Instructions
- Preheat oven to 325F. Grease three 8-inch pans and line the bottom of each with a circle of parchment paper.
- In a medium bowl, add all of the dry ingredients and whisk together. In a separate large bowl, add the eggs, butter, applesauce and vanilla extract. With a whisk or hand mixer on medium speed, blend together for 30 seconds. Then add the dry ingredients to the wet ingredients and blend for another minute, or until well combined. Fold in the shredded carrots and chopped pecans.
- Evenly divide the cake batter between the three 8-inch pans. They'll only be about 1/4 full, and that's okay. Use a spatula to flatten them on top. Cook the cakes for 30-35 minutes, or until a toothpick comes out clean. Once done, let the cakes cool for 15 minutes in the pan. Then remove them from the pan and continue cooling on a cooling rack.
- While the cakes are cooling, make the cream cheese frosting. Combine all frosting ingredients together and blend in a stand mixer or large bowl with a hand mixer on medium speed.
- Divide the frosting between the layers and add a thin layer of frosting to the outside edge. Use a spatula to then scrape that off like a crumb coat. Top with a sprinkle of chopped pecans.
Notes
- Dividing the batter into three pans resulting in thin layers helps the cake bake evenly and stay flat without trimming.
- Using coconut sugar imparts a gentle sweetness that pairs well with the warm spices.
- Allow the cake layers to cool completely before applying the cream cheese frosting to prevent melting.
- The recipe can be made using ghee or coconut oil instead of butter as an alternative fat source.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Calories | 630kcal | 32% |
| Carbohydrates | 58g | 19% |
| Protein | 10g | 20% |
| Fat | 42g | 65% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 119mg | 40% |
| Sodium | 537mg | 22% |
| Potassium | 329mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 43g | 86% |
| Vitamin A | 6070IU | 121% |
| Vitamin C | 2mg | 2% |
| Calcium | 118mg | 12% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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