Gluten-Free Carrot Cake Recipe
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5.0
48 reviews
Excellent
Gluten-Free Carrot Cake Recipe
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An easy gluten-free carrot cake recipe so moist and fluffy, it may just be everyone's new favourite.
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Ingredients
Gluten-Free Carrot Cake
- 2 cups gluten-free flour blend
- 1 teaspoon Gluten-free baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ⅛ teaspoon ground cloves
- 2 cups applesauce unsweetened
- 3 eggs large
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups peeled and grated carrots
- 1 cup shredded unsweetened coconut
- 1 cup raisins
- 1 cup Chopped Pecans plus more for decorating
Cream Cheese Frosting
- 1 8 oz package cream cheese cold and cubed or dairy-free cream cheese
- 6 tablespoon butter at room temperature or dairy-free butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
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Instructions
Cake
- Preheat oven to 350° Prepare two 9" round baking pans by lining with parchment paper
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and cloves.
- In a large bowl, whisk together the applesauce, eggs, sugar, and vanilla
- Add the carrots, coconut, raisins and pecans to the liquid ingredients and combine well.
- Add the dry ingredients and stir until combined.
- Divide the batter evenly between the prepared pans.
- Bake in the center of the oven for 40-45 minutes or until the edges are pulling away from the pans, and the tops spring back when lightly pressed.
- Cool in the pans on a rack for 10
- Use a knife to loosen around the sides of each cake before inverting them on a rack to cool completely
Frosting
- Using an electric mixer or a stand mixer, beat the cream cheese, butter and vanilla until combined
- Add powdered sugar, ⅓ at a time, beating between additions. Beat just until all sugar is incorporated and the frosting is smooth.
- Spread frosting over the top of one of the completely cooled cakes. Layer the second cake on top, and spread frosting over the entire top and sides of the cake. Garnish the top with chopped pecans.
Notes
- Store the cake in an airtight container in the fridge for up to three days.
- You can freeze the cakes before frosting them by wrapping them individually in plastic wrap.
- You can also freeze a frosted cake, either a whole cake or in individual slices. To freeze a whole cake, freeze the completely cooled cake unwrapped on a tray for 4-5 hours until solid. Then wrap the cake well in plastic wrap and return it to the freezer.
- To freeze individual cake slices, refrigerate the cooled and frosted cake for an hour or two to set the icing and firm the cake a little. Then cut into the desired size slices and proceed as above directions for freezing a whole cake.
- Defrost frozen cake in the fridge overnight for best results.
Nutrition Information
Show Details
Serving
1g
Calories
370kcal
(19%)
Carbohydrates
61g
(20%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
42mg
(14%)
Sodium
234mg
(10%)
Potassium
224mg
(6%)
Fiber
5g
(20%)
Sugar
39g
(78%)
Vitamin A
2863IU
(57%)
Vitamin C
2mg
(2%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 370kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 234mg | 10% |
| Potassium | 224mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 39g | 78% |
| Vitamin A | 2863IU | 57% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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