Gluten-Free Carrot Cake Recipe
User Reviews
5
Gluten-Free Carrot Cake Recipe
Description
The Gluten-Free Carrot Cake Recipe uses a gluten-free flour blend and spices including cinnamon, nutmeg, allspice, and cloves to provide a warm, aromatic base. The batter incorporates applesauce, eggs, sugar, and vanilla, combined with shredded carrots, shredded coconut, raisins, and chopped pecans to add moistness and texture. The resulting cake is baked in two 9-inch pans until the edges pull away and the tops spring back lightly.
The frosting is made from cream cheese, butter, powdered sugar, and vanilla, beaten to a smooth consistency and layered over the cooled cake. The combination lends a moist yet firm crumb with speckled textures from the nuts and dried fruit, complemented by the tangy sweetness of the frosting. Its density and flavor complexity suit those looking for a substantial carrot cake without gluten.
For storage, the cake keeps well in an airtight container in the refrigerator for up to three days. It can be frozen both unfrosted or after frosting, either whole or sliced, with slow thawing recommended to maintain texture and flavor quality.
Ingredients
Gluten-Free Carrot Cake
- 2 cups gluten-free flour blend
- 1 teaspoon baking powder gluten-free
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ⅛ teaspoon cloves ground
- 2 cups applesauce unsweetened
- 3 egg large
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups carrot peeled and grated
- 1 cup coconut shredded, unsweetened
- 1 cup raisins
- 1 cup pecans plus more for decorating, chopped
Cream Cheese Frosting
- 1 oz cream cheese or dairy-free cream cheese, package, cold and cubed
- 6 tablespoon butter or dairy-free butter, at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
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 refrigerator for up to three days to maintain freshness.
- You can freeze unfrosted cakes by wrapping them individually in plastic wrap before freezing.
- Frosted cakes or slices can be frozen after chilling to set the frosting; freeze fully wrapped for best results.
- Defrost frozen cake in the refrigerator overnight to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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