I have only attempted to create a gluten free carrot cake recipe once before, and it had turned out way too heavy. Not this one! It is perfect, now that I have created the perfect gluten free cake blend. It has been working cup for cup for all regular recipes. And it already includes the baking powder and baking soda. This gluten free cake is of medium weight. If you like a heavier cake, just add an additional 1/4 cup cooking oil. I hadn’t had any carrot cake in years, and I can only tell you that I was in heaven! Enjoy! (See additional photos below.)
A gluten free carrot cake that gluten eating people never know is gluten free!
- 2 cups Carla's Self-Rising Gluten Free Cake Flour Blend Recipe
- 1/2 teaspoon salt
- 1 3/4 teaspoon ground cinnamon
- 4 large eggs, at room temperature
- 1 1/2 cups sugar
- 3/4 cup neutral flavored cooking oil (I used grape seed oil.)
- 1/2 cup unsweetened applesauce or crushed pineapple
- 2 teaspoons pure vanilla extract
- 2 1/2 cups carrots, finely grated by hand or finely chopped in a food processor
- 1 cup walnuts or pecans (optional)
- 1/2 cup raisins (regular or white) (optional)
- 1/4 cup + 1 Tablespoon unsalted butter (or Earth Balance Buttery Spread), near room temperature
- 10 oz. (1 1/4 packages) gluten-free cream cheese, near room temperature (I use Philadelphia brand. Tofutti makes one that is gluten-free and dairy-free.)
- 2 cups powdered sugar, sifted (Trader Joe's carries one that is organic and made from evaporated cane juice.)
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest (bright yellow peel only), grated, (optional)
- Preheat oven to 350°F.
- Oil or use cooking spray to grease two 9" round cake pans. I then like to line my pans with parchment paper.
- In a large bowl, whisk together flour blend, salt and cinnamon; set aside.
- In the large bowl of your mixer, beat the eggs for minute on high speed. It should look a little foamy on top.
- Add in sugar and beat for an additional 1 minute.
- Slowly pour in oil, in a stream, while continuing to beat. You'll notice that the mixture will begin to thicken.
- Add vanilla and applesauce, mix on low for a few seconds, just to blend.
- Stop mixer. Add flour all at once. Mix on medium-low, just until all flour is moistened, scraping sides, all the way down to the bottom, one time.
- With a rubber spatula, fold in carrots and/or nuts and raisins.
- Divide batter between the 2 pans. I usually use a kitchen scale helps with this, however, when using nuts and/or raisins, you may find that one part of the batter will have more addins in the other and will not look even. In this case, make a visual judgment call.
- Place both pans in the oven, on the center rack, and bake for about 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
- Place both pans on a cooling rack for about 5 minutes, or until you can comfortably touch the pans without a potholder.
- Remove the cake from the pans and remove the parchment paper.
- Place additional parchment paper on the cooling rack(s); place cake top sides down; and allow to cool completely.
- While the cake is cooling, in the bowl of your mixer, on high speed, cream the butter and cream cheese.
- Add in the powder sugar (be sure to sift it), and mix on low speed, until it is creamy.
- Add in vanilla, and, if using, lemon zest; beat on low until evenly distributed.
- Once cooled, frost your cake. You may add finely chopped walnuts to the top border of the cake for garnish; or if you are good at cake decorating create a carrot out of frosting or marzipan.
- Refrigerate any leftovers.
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