Discover a delicious gluten-free Easy Carrot Cake recipe to satisfy your sweet tooth. Indulge in this moist and flavorful treat today!
Indulge in a Gluten-Free Twist on a Classic Favorite with This Easy Carrot Cake Recipe!
Love carrot cake, but gluten holding you back? This video shows you how to make a moist, flavorful gluten-free carrot cake that’s perfect for any occasion. You’ll learn easy gluten-free substitutions for a classic recipe, tips for creating a moist and fluffy cake, and how to make a delicious cream cheese frosting. This recipe is perfect for gluten-free bakers looking for a delicious dessert, anyone who loves carrot cake and wants a healthier option, and people with dietary restrictions who want to enjoy a classic treat.
Skip the store-bought mixes and bake a homemade gluten-free carrot cake that everyone will love! The recipe includes ingredients like light brown sugar, vegetable oil, eggs, gluten-free flour blend, baking powder, baking soda, xanthan gum, spices, carrots, and pecans. For the cream cheese frosting, you’ll need cream cheese, heavy cream, powdered sugar, and vanilla extract. The cake can be stored in the fridge for 3-4 days, making it perfect for enjoying throughout the week.
Bake a Blissful Treat: Indulge in Gluten-Free Carrot Cake Perfection!
This is the best gluten-free carrot cake you’ll ever make it’s perfectly moist soft and tender packed with flavor and it’s incredibly easy to make it’s basically a one bowl recipe and it’s 100% fail prooof it’s topped with cream cheese frosting that uses a heavy double cream instead of butter which gives it a much lighter and fluffier.
Texture we had this last night and I had to save one piece that was all that was left in order for me to show you what this cake looks like I have some pictures but no video of of me cutting into that cake so this is all the remains of a delicious two-tiered cake now this recipe only makes one 8 in round cake so you do have to double it.
If you want to do this but it was a showstopper and no one in that group could tell that it was gluten-free this is my husband’s favorite type of cake it’s a carrot cake and I was so excited to find this recipe and that it turned out awesome so I want to share that with you let’s go check out that recipe I’m going to take you through it step by.
Step so that you get it 100% correct and right on the DOT so that your cake turns out just as awesome as this one does come on let’s go do it first begin with preheating your oven to 350° F to make the carrot cake batter you’ll first need to combine all the wet ingredients when I make gluten-free recipes I tend to prefer weighing them.
So you need 225 gam of light brown soft sugar 120 grams of sunflower or vegetable oil because this is an oil-based cake it makes it very light and fluffy the cake is beautifully soft straight from the fridge three large eggs at room temperature and 1 teaspoon of vanilla extract in a large bowl you’re going to.
Whisk those ingredients together until it’s smooth next you’re going to sift the dry ingredients in this recipe I use the cup for cup flour and you need 200 g of plain gluten-free flour next add 34 a teaspoon of baking powder then 3/4 a teaspoon of baking soda 1/4 teaspoon of.
Salt and then add your spices a/4 teaspoon of nutmeg 1 and 1/2 teaspoon of ground cinnamon and a half a teaspoon of ground ginger and then mix everything in together next is your carrots you need 225 g of peeled and coarsely grated carrots it’s about 3 to 4 medium carrots I love using my KitchenAid grater for.
This when I need to do a lot of carrots it’s important to use coarsely grated carrots in this carrot cake recipe not fine ones they release too much moisture during baking and so you sometimes get a carrot cake that’s too dense and too moist so make sure you use coarsely grated carrots I really enjoy nuts in my carrot.
Cakes my husband on the other hand does not so we compromise by only putting 50% of the required recipe nuts into it and I would much prefer to use pecans over walnuts so you roughly chop the pecans and if you want to you can admit it but I personally love a bit of crunch in my carrot cake and 50% was a good compromise between the two of us.
Now you’re going to combine your dry ingredients to the wet ingredients and what you need to do is whisk everything together into a smooth batter with no flour clumps that is the key is to whisk it and make sure there are no clumps in these two things being combined then you’re going to add the coarsely grated carrots and your roughly.
Chopped cons and fold them into the batter until they are evenly distributed throughout you can either use parchment paper to line your pan or grease it and also give it a light flour dusting with your gluten-free flour so that your cake batter does not stick to your pan and then you’re going to transfer the batter into your baking tin and smooth it out.
On top bake at 350° f for about 35 minutes or until it’s well risen golden brown on top and an inserted toothpick cake tester comes out clean if the cake starts Browning too quickly cover that with a sheet of aluminum foil shiny side up and continue baking until it’s done I did two times the recipe so what you.
Just watched me do I did that two times and then I put both cake pans in at the same time the cream cheese frosting uses 170 G 3/4 cup of cream cheese cold from the fridge you’re going to want to whisk the cream cheese until it’s smooth and looser in texture then 175 G or 34 a cup of heavy cream cold from the.
Fridge 18 80 or 2/3 cup powered icing sugar sifted and you can adjust the amount if you want to frosting to be more or less sweet and one teaspoon of vanilla extract if you’ve been watching the video you’ll notice that the amounts that I’m telling you are not the same that I’m showing you and that is because.
I chose to three times the recipe for the cream cheese icing which I will tell you right up front was a mistake it didn’t need that much icing and I think because I did too much of it is why the icing did not turn out the way that it should have also after talking to my mom who is an expert Baker she said that she would have put three cups of icing sugar.
Rather than what the recipe calls for and that that would probably help the icing to turn out because it was too runny I couldn’t get it thick and it was a constant challenge allow your cake to cool in the baking tin for 10 to 15 minutes and then transfer it out of the tin onto a wire rack to cool completely also I put mine in the freezer so I made.
Sure that it was really cold before I started icing it but as I put on the cream cheese frosting I knew that it was too thin and runny it you know when you’re doing it it’s just isn’t great so I went back and put more icing sugar in to try to make it thicker and still I think I’d over beaten it we’ll talk more about this more and I think we need to.
Discuss because you can learn from my mistake so that your carrot cake cream cheese frosting turns out perfect when you bake this cake because it is well worth doing this recipe if you’re a baker sometimes you have fails and so I’m going to speed this up because I know that the keyboard Warriors are going to give me a lecture.
On the consistency of my cream cheese frosting I knew it was wrong but I had to serve the cake that night and so I went forward the frosting caused a little bit of problems I think I just Beed it too much and I heated it up so it didn’t thicken like it should have also I thought that I was going to need three times the icing sugar because I.
Was doing a layer cake nope I have so much left over icing so much leftover icing that I’m trying to freeze some I’m going to take some to my mom so she can use them on her cinamon buns that are not gluten-free and I’m going to save some so that we have some when I make my gluten-free cinnamon buns anywh who.
This is wonderful don’t three times the recipe learn from my mistake I could you probably get away with one one recipe of icing but I’m going to show the change that I made to the original icing recipe you need to add way more icing sugar I actually think that in the original recipe the amount is written down wrong.
It’s more of a spreadable like a pourable icing like the brownie recipe I just posted last week but this one you needed to have some sub it needs to have some thickness on it like on this side so that it can stick to the side of the cake whereas what the original recipe was was that thin layer of icing there and you just.
Can’t have it that thin and runny it’s it’s got to be thicker everyone expects that so that’s the one change that I made on the original recipe is that I added way more icing sugar than what the original recipe called for but that’s an easy adjustment to make hey um hi did it work um yeah but I’ve got tons of it and I had to add tons of tons of icing sugar.
To it yeah yeah it maybe took more to yeah it up yeah so I’m going to put it in the fridge and see if I can get it to yeah so after putting the cake in the fridge and the icing in the fridge it thickened up like that is a good thick icing on.
The side and you can see that by looking inside I’m the only gluten- Freer and so I have to admit I made it so that I could enjoy it too nobody else really cared but the best compliment that I can ever get is I had no idea that this was even gluten-free it doesn’t taste like it at all I don’t even get to eat this last piece of cake because I’m going to.
Save it for my mom she loves carrot cake and we’re going down there this weekend so I’m going to pack up this slice of carrot cake and take it to her for her birthday you know what she said that that would be the best birthday present ever I’m going take a quick bite so that you can see just how awesome this is and hopefully she can tell that I’ve.
Taken a bite of her cake now I did 50% of the nuts because my husband is not a huge nut fan and I would choose pecans over walnuts 100% of the time pecans taste way better in my opinion but to compromise on The Taste we did 50% of nuts that the recipe originally called for but to me there’s still enough there’s still enough nuts.
In there oh I’ve got to have a little more bite okay I think she’ll notice it’s so good it’s this is even 3 days later and it still tastes as great as it did on the first day so I made this on the Friday I made the cake on the Friday I need to d double the recipe like I said then I made the frosting on the Saturday thank you for listening to.
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