Gluten Free Carrot Cake with Cinnamon Cream Cheese frosting
This cake is hands down the BEST carrot cake I have ever had.
I have had many carrot cakes -gluten filled, gluten free, homemade, store bought, from a bakery not one of them has been better than this.
In fact it was one of those things that I liked before going gluten free, but never loved.
Until I met this cake.
This cake I dream about.
This cake my family takes home from holidays.
This cake my kids eat pieces as big as their heads and ask for more.
This cake is AWESOME.
On the to the cake!
Gluten Free Carrot Cake (with dairy free option)
Prep Time: 20-30 Minutes
Cook Time: 50 Minutes
Cooling time: about 1 hour
Total Time: Too darn long!
Serves: 1 double tier 8 inch round cake
3 cups (about 15 ounces) Cup 4 Cup (or other gluten free all purpose flour if your mix does not have xanthan gum use 1 1/2 tsp) Better batter works also
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 cups granulated sugar
1 1/2 cups Greek yogurt (or oil of your choice to make dairy free)
4 large eggs, at room temperature (you can use flax eggs or 1 cup egg substitute)
2 teaspoons vanilla extract
2 cups grated peeled carrots (large or small grate the smaller they are the harder for little ones to see)
1 cup finely chopped walnuts (pecans work well for this too) + about 1/2 cup for topping*
1 cup shredded coconut (sweetened or unsweetened I have used both) + about 1 cup for topping*
Butter or cooking spray and about 1/4 cup of sugar to coat the pans
2 8 inch round cake pans
2 Large mixing bowls
Plate or cake server large enough to place the cakes on (9 inches or larger)
Mixer is nice but not needed
1 cup dry measure cup
1 tablespoon measure spoon
1 teaspoon measure spoon
1/2 teaspoon measure spoon
2 cup liquid measure cup
baking rack large enough for both cakes
Preheat oven to 350 degrees. Prepare the cake pans, to do this coat with butter or cooking spray and then put the sugar in and shake to coat.
In a bowl whisk the flour (and xantan gum if using), baking soda, salt, cinnamon, and nutmeg.
Next add the sugar, yogurt, and eggs then beat until smooth (you can do this in a mixer or with a whisk) When smooth add the vanilla.
Slowly add the flour mix in batches of about 1/2 cup to the sugar mix.
Then add the carrots and walnuts, gently stir them until combined.
Pour the batter into the cake pans in roughly equal portions and cook for approx 50 mins or until a toothpick inserted in the middle comes out clean.
Turn the cakes out onto the baking rack and allow to cool completely.
While the cakes cool make the frosting (below).
When the cake is cool place one of the layers onto your cake plate.
Frost with a thin layer of frosting and a slightly thicker layer on top (this will be your filling you can add other things in here too but not too much or the top layer will slide).
Top with the second layer and repeat the light layer of frosting.
If you suck at frosting like I do I put this in the freezer for about 20 mins to let it set and then repeat with a thicker layer to make it a little nicer looking.
Add remaining coconut to the sides and remaining nuts to the top.
* these are optional but they help hide my bad frosting jobs)
Cinnamon Cream Cheese frosting
This recipe makes a generous amount of frosting I always have extra trust me you can find ways to use it ;).
Sorry I don’t have a dairy free version of this one.
Prep Time: 10 Minutes
Cook Time: – Minutes
Cooling Time: about 30 mins
Total Time: 40 Minutes
Serves: Enough to coat a double tier 8 inch round cake with a little extra
2 8 ounce packages of cream cheese – room temperature
2 sticks of butter – room temperature
About 1 pound of powdered sugar *
1 tablespoon ground cinnamon
1 teaspoon vanilla extract or 1 vanilla bean scraped
Large mixing bowl
1 tablespoon measure
1 teaspoon measure
In the mixing bowl combine the cream cheese and butter with the mixer until light and fluffy.
When completely combined slowly add the powdered sugar a little at a time.
When you have added all the sugar then add the cinnamon and vanilla.
Refrigerate about 30 Minutes to allow it to set a bit.
If your frosting seems a bit thin feel free to add more sugar, if you think it is too thick add a little less or add a little cream to thin it a bit.
This keeps for about a month in the fridge.
The cake should be stored in the fridge, and will keep for about a week (if it lasts that long mine never does) You can freeze it before frosting it for a month.
Remove from the fridge before serving for about 10 minutes to make it easier to cut.
One more note. Before I went gluten free I would never have had the nerve to bake this. I was a horrible baker.
I have found going gluten free not just gave me the motivation but since the flours are less prone over working issues, I have much better results than I did with regular flour.
My biscuits now are light fluffy and tender, so are my cakes, pies, breads and rolls.
So even if you couldn’t bake before, give gluten free flours a chance. Even if you are not gluten free you might have better results with the flours.