Recipe Introduction:
This Gluten-Free Carrot Cakebrings back the nostalgia of an old-fashioned favorite, but with a gluten-free twist. It’s incredibly moist, with a tender crumb, cozy spices, and just the right amount of sweetness. Topped with a rich cream cheese frosting and sprinkled with crunchy walnuts, this cake is the perfect dessert for any occasion. Whether you’re gluten-sensitive or just craving a delicious carrot cake, this recipe will leave you satisfied and coming back for more!
Ingredients:
For the cake:
Recipe book
- 2 cups gluten-free measure-for-measure flour (310 grams)
- ½ cup almond flour (55 grams) or substitute with ¼ cup more gluten-free measure-for-measure flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts (optional)
For the frosting:
Gluten-free desserts
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the gluten-free measure-for-measure flour, almond flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Mix the Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together until smooth and fluffy. Gradually add the oil and vanilla extract, mixing well.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, stirring until well combined.
- Add Carrots and Walnuts: Fold in the grated carrots and chopped walnuts (if using) until evenly distributed throughout the batter.
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare the Frosting: In a medium-sized bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and continue to beat until fluffy and smooth.
- Assemble the Cake: Once the cakes are fully cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the entire cake with the remaining frosting.
- Serve: Garnish with extra chopped walnuts if desired, and slice to serve.
This Gluten-Free Carrot Cake is a perfect dessert that brings the comfort of traditional carrot cake with a gluten-free twist. It’s deliciously moist, packed with flavor, and topped with a creamy, indulgent frosting – the perfect treat for anyone to enjoy!
Ingredient subscription box