Gluten Free Carrot Cake with Cream Cheese Frosting
User Reviews
4.3
Gluten Free Carrot Cake with Cream Cheese Frosting
Description
The Gluten Free Carrot Cake with Cream Cheese Frosting recipe uses almond flour as the base combined with brown sugar, eggs, and warm spices like cardamom, cinnamon, and ginger. The eggs and sugar are beaten until light and airy, incorporating air to help the cake rise. Shredded carrots, coconut, and chopped walnuts add moisture, texture, and flavor.
The batter alternates between the dry almond flour mixture and the carrot mixture for even mixing. It bakes in two 9-inch pans until set, with the cake springing back when gently touched. The resulting cake has a tender crumb with moist bits of carrot and the subtle sweetness of coconut and nuts.
The cake is topped with a cream cheese frosting made from room-temperature cream cheese, butter, powdered sugar, and vanilla, making a smooth, sweet complement to the spiced cakey layers. Toasted coconut and chopped walnuts finish the top for added texture.
This cake serves well for special occasions or whenever a gluten-free option is desired. The use of almond flour provides a dense, rich texture that differs from wheat flour but supports the moist carrot cake style.
Ingredients
For the carrot cake
- 7 large egg
- 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 carrot about 5 medium-large, shredded
- 1 cup coconut shredded
- 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 coconut shredded
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.3
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