Gluten Free Carrot Cake with Cream Cheese Frosting
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4.3
183 reviews
Good
Gluten Free Carrot Cake with Cream Cheese Frosting
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This Gluten Free Carrot Cake with Cream Cheese Frosting is made with almond flour for a rich, moist texture and amazing flavor!
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Ingredients
For the carrot cake
- 7 large eggs
- 1 3/4 cup dark brown sugar
- 1.5 tsp vanilla extract
- 4 1/2 cups almond flour
- 2 tsp salt
- 1.5 tsp baking powder
- 3/4 tsp baking soda
- 1.5 tsp cardamom
- 1.5 tsp cinnamon
- 1.5 tsp ginger
- 1 pound about 5 medium-large carrots, shredded
- 1 cup shredded coconut
- 1 cup walnuts finely chopped
- 3/4 cup vegetable oil
For the cream cheese frosting
- 12 ounces cream cheese room temperature
- 3/4 cup butter room temperature
- 3 1/2 cups powdered sugar
- 1 tsp vanilla
For the topping
- 1/4 cup shredded coconut
- 1/4 cup walnuts finely chopped
Instructions
For the cake
- Preheat oven to 350 degrees F
- Prepare two 9-inch cake pans by buttering the sides and placing a circle of parchment paper at the bottom of each tin.
- With an electric mixer, beat the eggs with the sugar for several minutes on medium-high speed until very light and the mixture holds a thin ribbon when drizzled. This will take about 5 minutes.
- Beat in the vanilla extract.
- In a separate bowl, whisk together the almond meal, salt, baking powder, baking soda, cardamom, cinnamon, and ginger. Set aside.
- In another bowl, mix together the shredded carrot, shredded coconut, chopped walnuts, and vegetable oil.
- Add part of the almond flour mixture to the eggs, and alternate with the carrot mixture, mixing on low to incorporate into the eggs with each addition.
- Divide the batter into the two prepared cake pans, and bake for about 35-45 minutes. The carrot cakes should be set in the middle, and spring back when poked gently. They will be a deep color, but if they start to get too brown on top while baking, place a small sheet of foil over them.
- Allow to cool for about 15 minutes before carefully removing from the cake pans, and allow to cool fully on a baking rack.
For the cream cheese frosting
- With an electric mixer, beat together the cream cheese and the butter until very smooth. Add the powdered sugar about a half cup or a cup at a time, and beat for a few minutes until fully incorporated and smooth. (Still have small lumps? See the tips below for a suggestion!)
- Frost the cake by placing one of the carrot cake layers on a flat surface. Spread about 1/2 of the frosting in a thick layer over the cake, allowing it to go slightly over the edge. Place the second cake layer on top, and spread the rest of the frosting in a thick layer of the top.
- With an offset spatula, or a board scraper, carefully spread the excess frosting in between the two layers around the outside of the cake for a "naked" effect.
- For a swoopy look on top of the cake, use the back of a large metal spoon to make small, curling motions. Wipe the excess frosting off the spoon between each swipe.
For the topping
- Preheat oven to 350 degrees F
- Spread the shredded coconut and chopped walnuts on a baking sheet
- Bake for about 10-15 minutes, checking frequently so they don't burn.
- Allow to cool slightly, and sprinkle around the outside edge of the cake.
Notes
- Recipe adapted from Bon Appetit
Nutrition Information
Show Details
Calories
754kcal
(38%)
Carbohydrates
66g
(22%)
Protein
13g
(26%)
Fat
52g
(80%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
11g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
126mg
(42%)
Sodium
554mg
(23%)
Potassium
291mg
(8%)
Fiber
5g
(20%)
Sugar
56g
(112%)
Vitamin A
5.408IU
(0%)
Vitamin C
2mg
(2%)
Calcium
160mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 754 kcal
% Daily Value*
| Calories | 754kcal | 38% |
| Carbohydrates | 66g | 22% |
| Protein | 13g | 26% |
| Fat | 52g | 80% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 126mg | 42% |
| Sodium | 554mg | 23% |
| Potassium | 291mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 56g | 112% |
| Vitamin A | 5.408IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 160mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
183 reviews
Good
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