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Gluten-Free Carrot Cake Recipe

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4.1 from 51 reviews

This gluten-free carrot cake is a moist and flavorful dessert made with almond and tapioca flours, sweetened with coconut sugar, and spiced with cinnamon, nutmeg, and ginger. It is layered with a creamy homemade cream cheese frosting and garnished with crunchy pecans, perfect for those seeking a delicious gluten-free treat.

Ingredients

Dry Ingredients

  • 2 ½ cups almond flour
  • ½ cup tapioca flour
  • 1 cup coconut sugar
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 2 teaspoons baking soda
  • 3 teaspoons cream of tartar
  • ½ teaspoon kosher salt

Wet Ingredients

  • 5 large eggs
  • ½ cup butter, ghee, or coconut oil (melted and room temperature)
  • ½ cup applesauce
  • 2 teaspoons vanilla extract
  • 3 cups shredded carrots
  • ½ cup chopped pecans (plus extra for garnish)

Frosting Ingredients

  • 16 ounces cream cheese (room temperature)
  • 4 tablespoons butter (room temperature)
  • 3 cups powdered sugar (or more as needed)
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare Pans: Grease three 8-inch cake pans and line the bottoms with parchment paper circles. Preheat your oven to 325°F to ensure it’s hot and ready for baking.
  2. Mix Dry Ingredients: In a medium bowl, combine almond flour, tapioca flour, coconut sugar, cinnamon, nutmeg, ground ginger, baking soda, cream of tartar, and kosher salt. Whisk well to integrate all dry elements thoroughly.
  3. Mix Wet Ingredients: In a separate large bowl, whisk together the eggs, melted butter (or ghee or coconut oil), applesauce, and vanilla extract. Use a hand mixer or whisk to blend on medium speed for about 30 seconds, achieving a smooth mixture.
  4. Combine Batter: Gradually add the dry ingredient mixture into the wet ingredients, mixing on medium speed for about 1 minute until fully incorporated. Then gently fold in the shredded carrots and chopped pecans using a spatula to maintain the texture.
  5. Bake Cakes: Evenly distribute the batter into the prepared pans. Note that the pans will only be about ¼ full, which is expected. Smooth the top with a spatula or gently tap the pans on the counter to level the batter. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 15 minutes. Then, carefully remove them from the pans and transfer to a wire rack to cool completely.
  7. Prepare Frosting: While the cakes cool, prepare the cream cheese frosting. In a stand mixer bowl or large mixing bowl, combine cream cheese, butter, powdered sugar, and vanilla extract. Beat on medium speed until the frosting is smooth and creamy.
  8. Frost Cake: Once the cakes are fully cooled, spread a layer of frosting between each cake layer. Apply a thin crumb coat of frosting around the sides and top of the cake. Smooth with a spatula and scrape off any excess frosting for a clean finish. Garnish the top with additional chopped pecans as desired.

Notes

  • Make sure all wet ingredients like butter and cream cheese are at room temperature for easier mixing.
  • If you prefer, substitute pecans with walnuts or omit nuts for a nut-free version.
  • The cakes may seem low in batter per pan; this is intentional for a thinner layer that stacks well.
  • Adjust powdered sugar in frosting to your preferred sweetness and consistency.
  • Store cake covered in the refrigerator for up to 3 days or freeze the layers separately for longer storage.

Find it online: https://justsosavory.com/gluten-free-carrot-cake-recipe/