Discover the best gluten-free carrot cake recipe! Moist, flavorful, and perfect for any occasion. Indulge without the gluten!
Deliciously Moist and Irresistibly Flavorful!
This classic gluten-free carrot cake offers a delightful alternative for those avoiding gluten. With its moist crumb and comforting spices, it captures the essence of a traditional carrot cake. The addition of toasted pecans enhances its texture and flavor, making it a satisfying treat for any occasion.
One of the standout features of this recipe is the delicious vegan cream cheese frosting, which perfectly complements the cake. This combination not only caters to gluten-free diets but also provides a dairy-free option, making it accessible for a wider audience. Whether you’re hosting a gathering or simply indulging in a personal treat, this gluten-free carrot cake delivers all the classic flavor without compromising on taste or texture.
Indulge in a Slice of Joy: A Flourless Delight for Every Occasion!
Today we’re making gluten-free carrot cake. I’ve been testing a lot of different recipes over the past few weeks, and I can confidently say that this is the best recipe out there. It’s cakey, but still moist. It has the perfect blend of spices, and it tastes exactly like a really good real carrot cake. We’re also going to make a cream.
Cheese frosting, but this is so good on its own, I honestly rarely eat it with the frosting. So, if you’re ready, let’s get started. So, you’re gonna start off by preheating your oven to 350°, then grabbing two 8-in baking tins, spraying those down with cooking spray or greasing them with butter, and removing any excess grease from the tins with a.
Paper towel. Next, grab yourself a sheet of parchment paper. Trace the bottom of your baking tin with a pencil and cut inside your line so you have a perfect piece that fits right in your tin. Repeat that process for your second baking tin and set those both to the side. Next, you’re going to want to grab a cutting board, a box grater, and.
Around 200 g or four to five medium sized carrots. Personally, I don’t peel my carrots, but you can if you’d like. Just be warned that some bigger carrots might have a bitter skin, so try them before you grate them with the skin on. Now, start grating those carrots, but be careful. There’s no cooking tool I’ve hurt myself with more than a box grater.
I suggest not grating that last inch or two of your carrots just to protect your fingers. Keep grating your carrots and weigh them as you go until you end up with 150 g or one cup of grated carrots. Definitely use your dominant hand to grate these. I used my left hand to get a better angle for the video and ended up cutting myself twice. Once you finish.
Grating those carrots, you’re going to grab about 1 cup or 140 g of fresh or frozen pineapple and cut those into thin strips. A lot of people don’t like adding pineapple to their carrot cake, and honestly, they’re missing out. It adds flavor, sweetness, and a little bit of acidity that most carrot cakes really need. These don’t need to be paper thin,.
But they should be thin enough that you can easily break them with your fingers. Mix those in with your carrots. Then add two teaspoons of vanilla extract. Give them a quick toss and set them aside. Now, for this next part, I highly recommend using a scale. With gluten-free flowers, cup measurements can vary so much from one brand to.
Another. Place a bowl with a fine mesh seve on your scale and zero the scale. Add one cup or 100 g of almond flour to your seieve and then slowly shake, mixing with a spoon to help push the flour through. Every almond flour I’ve tried says that it’s fine ground, but they always have a few big pieces in them and they also tend to clump, so you.
Don’t want to skip this step. When you finish sifting, you should end up with a few bigger pieces of almond that you can either eat or discard. To this, you’re going to add half a cup or 70 gram of rice flour. The finer the better. And half a cup or 60 g of tapioca starch. Next, we’ll move on to our spices. You’re going to add 1 teaspoon of.
Cinnamon. And optionally, 1/4 teaspoon of ginger powder, an 1/8 teaspoon of ground nutmeg, or a bit more if you’re feeling it, and an 1/8 teaspoon of ground cloves. I didn’t have any ground cloves, so I just ground some whole ones in my mortar and pestle. Then, we’ll add 1 tsp of salt, 2 tsp of baking powder, and half a.
Teaspoon of baking soda. Give that a quick mix and set it aside. Next, we’re going to work on our nuts. Grab yourself 1 cup or about 190 g of pecans or walnuts. Place them on a baking sheet and rough chop until you get nice little pieces like these. Place them in your preheated oven set to 350° for 8 to 10 minutes. And watch them.
Closely cuz they tend to burn quick. While you’re waiting, prepare a stand mixer with the whisk attachment and crack in two whole large eggs. When your nuts are ready, take them out of the oven. They should be darker in color and your kitchen should have an amazing nutty smell. They should also taste so much better than the raw ones. Set this.
Aside and then grab your sugars. To your eggs, you’re going to add 3/4 of a cup or 150 g of cane sugar and 1/4 of a cup or 42 g of coconut sugar. The coconut sugar is going to add a delicious caramel-like flavor to this cake. If you can’t find coconut sugar, you can use brown sugar instead. Now, beat your eggs in sugar, starting on low and then.
Increasing your speed to medium and let them go for 4 minutes. After 4 minutes, they’ll be creamy and light. Next, you’re going to want to add half a cup or 125 ml of any neutral oil. Here, I’m using sunflower oil. Once that oil is fully incorporated, you’re going to add half of your dry mixture, followed by half of your wet mixture. Then, repeat.
With the rest of your dry and wet ingredients. Oh, and don’t forget your nuts like I almost did. You can either throw those in your mixer or mix them in by hand. Separate your batter evenly between your two baking tins. Then place them in your 350°ree oven to bake for 35 to 45.
Minutes. Next, we’ll move on to our cream cheese frosting. I’m making a dairyfree version, but you can use the exact same recipe with regular ingredients. Start by grabbing yourself a large bowl and a hand mixer. You can also use your stand mixer if you’d like. Then add 8 oz or 225 gram of dairyfree or regular cream cheese, followed by 3/4.
Of a cup or 170 g of room temperature coconut oil, dairyfree butter, or regular butter. Here I’m using refined coconut oil, but in general, I find that butter has a nicer overall flavor for a cream cheese frosting. Beat these with your hand mixer until they become nice and light. Then with your mixer on low, you’re going to add in 3 to four cups of.
Sifted icing sugar one cup at a time. I find four cups to be a bit too sweet for me, but try it for yourself and see what you like. Once your sugar is well incorporated into the cream cheese frosting, cover it with plastic wrap and place it in the fridge. Finally, take your cakes out of the oven when they finished baking. You’ll know they’re.
Done when they have a nice golden brown color on top and a toothpick comes out clean when you poke the middle of your cake. Now, please don’t make the same mistake I did. Be patient. You don’t want to frost these while they’re still hot. They’ll peel on top and they’ll slowly melt your icing. Just wait till your cakes are cooled. Once your cakes.
Are fully cooled, take your icing out of the fridge and apply a nice even layer across the top of one of your cakes using a spatula. Place the other cake on top. Add another even layer of icing. And then you’re ready to dig in. Come on, look at that. It’s moist, but still cakey. It has a wonderful balance of spices. The pineapple adds sweetness.
And complexity. I hate to say it, but I finished this entire cake in less than a week. It was awesome. Thank you so much for watching this video. If you enjoyed it and want to see more gluten-free recipes, please subscribe, leave a like, share the video with someone who’s gluten-free, and I’ll see you in the next one.
