I really needed a smaller size carrot cake, as my famous Gluten Free Carrot Cake Recipe is a bit too much for us lately. Using a 9-inch round pan versus an 8-inch makes for a lower cake, which fools us psychologically into thinking we’re still having a large piece. The main thing I changed in this new gluten free carrot cake recipe is making a smaller batter and making it moister and spicier. There was a bit too many crumbs on the recipe in the above link. This time, it’s perfect. A matter of fact, it is so good, you don’t even need frosting. It’s plenty of sweet and extremely moist. I used lots of ground cloves which I really enjoy and I think you will, as well. It tastes closer to pumpkin bread. If pumpkin spices are not your cup of tea, omit the cloves. Enjoy!
A moist, conservative-size gluten free carrot cake recipe, you'll swear contains gluten. Serve it to anyone, including gluten eaters.
Ingredients:
- 1 3/4 cups Carla's Self-Rising Gluten Free Cake Flour Blend Recipe
- 1/3 teaspoon salt
- 1-1/2 teaspoon ground cinnamon
- 1-1/3 teaspoon cloves
- 1 teaspoon gluten free baking powder
- 1/4 teaspoon baking soda
- 3 large eggs, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 1/2 cup + 2 Tablespoons neutral flavored cooking oil (I used grape seed oil.)
- 2/3 cup unsweetened applesauce (or crushed pineapple)
- 1 1/2 teaspoons pure vanilla extract
- 2 1/4 cups carrots, finely grated by hand or finely chopped in a food processor
- 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)
Instructions:
- Preheat oven to 350°F.
- Oil or use cooking spray to grease two 9-inch 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 1 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, as needed.
- With a rubber spatula, fold in the carrots.
- Divide batter between the 2 pans. (Using a kitchen scale to weight the batter and pan comes in handy for even distribution.)
- Place both pans in the oven, on the center rack, and bake for about 35 - 40 minutes, or until a toothpick inserted in the middle comes out clean.
- Transfer the pans to a cooling rack for about 5 minutes.
- Oil the wire rack, transfer cakes to the rack, and allow them 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.