Gluten Free Carrot Cake with Whipped Cream Cheese

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Step 1

Gluten free carrot cake:

Step 2

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF

Step 3

In a large bowl, whisk together the light brown sugar, oil, eggs and vanilla until well combined.

Step 4

Sift in the gluten free flour blend (Bob's Red Mill), baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

Step 5

Whisk everything together into a smooth batter with no flour clumps.

Step 6

Add the coarsely grated carrots and roughly chopped walnuts, and fold them into the batter until they're evenly distributed.

Step 7

Transfer the batter into 9" square or 8" round baking tin and smooth out the top.

Step 8

Bake at 350ºF for about 35 minutes or until well risen, golden-brown on top and an inserted toothpick comes out clean.

Step 9

Allow the cake to cool in the baking tin for about 10-15 minutes, then transfer it out of the tin onto a wire rack to cool completely.

Step 10

Tip: It’s important that your cake is cooled completely before you spread the cream cheese frosting on top.

Step 11

Cream cheese frosting:

Step 12

In stand mixer fitted with the whisk attachment or with a hand mixer, whisk the cream cheese until it's smooth and looser in texture.

Step 13

Add the heavy/double cream, powdered sugar and vanilla, and whisk until soft peaks form. The frosting should keep its shape when you swirl it around with a spoon or a rubber spatula – you don't want it too loose or runny, but be careful not to over-whip it as that can make it too stiff and too thick.

Step 14

Spread the cream cheese frosting on top of the cooled carrot cake.