Gluten Free Carrot Cake Scrumptiously Moist and Fluffy

Name: Gluten Free Carrot Cake Scrumptiously Moist and Fluffy
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Ingredients: 225 g (1 cup + 2 tbsp) light brown soft sugar; ▢120 g (½ cup + 1 tbsp) coconut oil; ▢3 large eggs, room temperature; ▢½ tsp vanilla extract; ▢200 g (1⅔ cups) Bob's Red Mill gluten free flour blend; ▢¾ tsp baking powder; ▢¾ tsp baking soda; ▢¼ tsp salt; ▢1½ tsp ground cinnamon; ▢½ tsp ground ginger; ▢¼ tsp ground nutmeg; ▢225 g (2¼ cups) peeled and coarsely grated carrots.; ▢90 g (¾ cup) walnuts, roughly chopped.; ▢170 g (¾ cup) cream cheese, cold from the fridge; ▢175 g (¾ cup) heavy whipping cream, cold from the fridge; ▢80 g (⅔ cup) powdered sugar, (You can adjust the amount if you want the frosting to be more or less sweet.); ▢½ tsp vanilla extract; ▢walnuts roughly chopped, for decoration; carrots roughly chopped, for decoration; Double this recipe for a double layer cake.

14 steps

Prep:45minCook:35min

You won't believe this cake is gluten free! It's perfectly moist and tender and full of sweet yumminess!

Updated at: Tue, 20 Feb 2024 02:30:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories436.3 kcal (22%)

Total Fat29.6 g (42%)

Carbs43.6 g (17%)

Sugars27 g (30%)

Protein5.2 g (10%)

Sodium215.4 mg (11%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

225glight brown soft sugar

120gcoconut oil

3eggs

large, room temperature

½ tspvanilla extract

200ggluten free flour blend

¾ tspbaking powder

¾ tspbaking soda

¼ tspsalt

1 ½ tspground cinnamon

½ tspground ginger

¼ tspground nutmeg

225gcarrots

peeled and coarsely grated

90gwalnuts

roughly chopped

170gcream cheese

cold from the fridge

175gheavy whipping cream

cold from the fridge

80gpowdered sugar

You can adjust the amount if you want the frosting to be more or less sweet

½ tspvanilla extract

walnuts

roughly chopped, for decoration

carrots

roughly chopped, for decoration

Instructions

Step 1

Gluten free carrot cake:

Step 2

Pre-heat the oven to 350ºF and adjust the rack to the middle of the oven.

Step 3

In a large bowl, whisk together the light brown sugar, coconut 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 until smooth with no clumps.

Step 6

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

Step 7

Transfer the batter into a 9" round baking tin and smooth out the top.

Step 8

Bake at 350ºF for about 35 minutes or until 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

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 or a hand mixer, whisk the cream cheese until it's smooth and looser in texture.

Step 13

Add the heavy whipping cream, powdered sugar and vanilla, and whisk until soft peaks form. Do not over-whip as that can make it too stiff and too thick.

Step 14

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