Gluten-Free Carrot Cake
User Reviews
5.0
246 reviews
Excellent
Gluten-Free Carrot Cake
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This gluten-free carrot cake is a rustic naked cake, made with three layers of perfectly spiced carrot cake, and slathered with a luscious cream cheese frosting!
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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 large eggs
- ½ cup butter, ghee, or coconut oil melted and room temperature
- ½ cup applesauce
- 2 tsp vanilla extract
- 3 cups shredded carrots
- ½ cup Chopped Pecans plus extra for garnish
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
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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
- One quick note about the three pans. It will seem like the pans barely have any batter and that's okay. Once you divide the carrot cake batter between three pans they'll only be about 1/4 full, but your cake will rise. It will also cook faster and bonus, my layers cooked and stayed 100% flat, so there was no need to trim a dome. You could also do this recipe in two 9-inch pans. Just adjust the cook time accordingly.
Nutrition Information
Show Details
Calories
630kcal
(32%)
Carbohydrates
58g
(19%)
Protein
10g
(20%)
Fat
42g
(65%)
Saturated Fat
13g
(65%)
Cholesterol
119mg
(40%)
Sodium
537mg
(22%)
Potassium
329mg
(9%)
Fiber
4g
(16%)
Sugar
43g
(86%)
Vitamin A
6070IU
(121%)
Vitamin C
2mg
(2%)
Calcium
118mg
(12%)
Iron
1.7mg
(9%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
246 reviews
Excellent
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