Gluten Free Carrot Cake
from joyofbaking modified to be GF
Cake:
1 cup (100g) pecans (toasted and finely chopped)
2-1/2 cups (340g) finely grated carrots
2 cups (260g) gf flour mix
1 tsp baking soda
1-1/2 tsp baking powder
1/2 tsp salt
1-1/2 tsp cinnamon
4 large eggs at room temp
1-1/2 cups (300g) granulated sugar
1 cup (240ml) vegetable or canola oil
2 tsp vanilla
Baking Directions:
Divide batter between 2 well greased 9 inch round cake pans. Bake at 350 degrees F for25-30 minutes. Allow to cool in the pan for 10 minutes before inverting onto a cooling rack. This cake can also be made into a single layer 9x13 cake, simply increase baking time to 30-40 minutes.
Cream Cheese Frosting:
1/4 cup (57g) unsalted butter at room temp
8 ounces (227g) cream cheese at room temp
2 cups (230g) powdered sugar
1 tsp vanilla
finely grated lemon zest from one lemon
Start by toasting the pecans in a 350 degree F oven for 6-8 minutes. Remove from the oven, allow to cool and chop finely. Next, finely shred 2-1/2 cups of carrots. I used my handy Eat Smart scale to weigh out all the ingredients. Finally, combine the gf flour, baking soda, baking powder, salt, and cinnamon in a bowl, set aside. 
Beat the 4 eggs on medium speed for about 1 minute, reduce the speed and slowly pour in the granulated sugar. Once the sugar and eggs are combined (about 3-4 minutes) slowly pour in the oil and vanilla. Next, add the flour mixture and beat just until combined. Finally, use a spatula to fold in the carrots and toasted pecans.
Divide the batter between two well greased 9 inch round cake pans. Bake at 350 F for 25-30 minutes. Cool in the pan for 10 minutes before inverting onto a cooling rack.
While the cake is cooling, beat together the butter and cream cheese. Next, add the powdered sugar, vanilla, and lemon zest. Beat until thoroughly combined. Place one layer of cake on a platter, spread an even layer of frosting on top of the cake. Add the second layer of cake. Use the remaining frosting to cover the top and sides of the cake. Eat up and banish your cravings. Refrigerate any leftovers. Enjoy!!!
Posts
I LOVE carrot cake! Glad your craving led to a delicious recipe!
ReplyDeleteWow, this doesn't look gluten free at all! I definitely want to try this one :)
ReplyDelete~Aubree Cherie
Brian,
ReplyDeleteI LOVE your recipes and would be honored to feature you as an amazing Gluten-free blogger in my weekly Tell All Tuesday-Gluten Free Blogger Highlight event. Please e-mail me at glutenfreefrenzy@gmail.com if you would be interested. We have featured many of your fellow bloggers you have in your blog list. Many mentioned how great you were! :)
Thanks!
Chandice
I'm still learning the in's and out's of GF baking. Could you share why this cake doesn't need to have any xanthan gum?
ReplyDeleteHi Char, xanthan gum is meant to bind everything together in the absence of gluten. I've found over the years that things like cake don't really need the xanthan gum. It's not wrong to add a little, but use it sparingly. Too much xanthan gum will make the cake very dense and glue-like. I think cake without xanthan gum is a little lighter and spongier. I hope this helps.
ReplyDeleteOh, how scrumptious, Brian! I'd be thrilled if I had some for breakfast. ;-) I always love how beautiful grated carrots are ... they seem too orange to be real. LOL I like the use of pecans vs walnuts in this recipe.
ReplyDeleteThanks!
Shirley
I made this yesterday and OH MY GOODNESS IT WAS AMAZING. Even some of my non gf friends thought it was the best carrot cake they'd ever had. Thank you!!
ReplyDeleteThis looks great! My boyfriend loves carrot cake. We are both gluten intolerant and I was hoping to find a good, simple(ish) gluten-free carrot cake to make for his upcoming birthday. It seems so many have nuts or coconut in the batter. Is that for stabilization or just a preference? He would prefer his without either. Do you think it would rise, etc. without the nuts?
ReplyDelete