Gluten Free Carrot Cake Recipe
This exceptional gluten free carrot cake combines a remarkably tender, spiced crumb with a luxurious, spreadable cream cheese frosting. Infused with natural sweetness from applesauce and freshly grated carrots, it offers an incredibly moist texture accented by toasted pecans.
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Ingredients
For the Cake Layer Base
- 2½ cups Gluten Free Flour Blend - (325 g) high-quality 1-to-1 gluten-free baking flour blend
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Sea Salt - Fine
- 1½ teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- 1 cup Vegetable Oil - (240 mL)
- 1½ cups Light Brown Sugar - (300 g) packed
- ½ cup Granulated Sugar - (100 g)
- ¾ cup Unsweetened Applesauce - (180 g) room temperature
- 4 large eggs - room temperature
- 1 teaspoon Pure Vanilla Extract
- 3 cups Fresh Carrots - (300 g) finely grated, peeled whole carrots (approx. 4–5 medium carrots)
- 1 cup Pecans/Walnuts - chopped and toasted
For the Velvet Cream Cheese Frosting
- 16 ounces Cream Cheese - brick (450 g) full-fat block style, completely softened to room temperature
- ½ cup Unsalted Butter - (113 g) softened to room temperature
- 4 cups Confectioners' Sugar - (480 g) sifted icing sugar
- 1½ teaspoons Pure Vanilla Extract
- pinch Sea Salt - Fine
- 1 cup Topping Garnish - (120 g) extra toasted pecans/walnuts, coarsely chopped
Equipment
- 2 23-cm (9-inch) round cake pans
- Parchment paper
- Box grater or food processor
- 2 Large mixing bowls
- Wire cooling rack
- Stand mixer or handheld electric mixer
- Off-set icing spatula
Instructions
Preheating and Pan Preparation
- Position your oven rack right into the centre grid.
- Preheat your oven to 177°C (350°F).
- Lightly grease the bottoms and inside walls of two 23-cm (9-inch) round cake pans with non-stick spray or a bit of oil.
- Trace the bottom of your pans onto parchment paper, cut out the circles, and press them firmly into the bottom of each pan.
- Lightly grease the top of the parchment paper layer to guarantee a seamless release later.
Toasting the Toppings
- Spread your chopped pecans/walnuts evenly across a rimmed baking sheet.1 cup Topping Garnish
- Slide them into the warming oven for 6 to 8 minutes, shaking the pan halfway through, until they release a rich, aromatic fragrance.
- Remove them immediately from the oven and transfer them to a cool plate so they do not continue to cook on the hot tray.
- Let them cool completely before introducing them to the batter.
Whisking the Dry Structural Elements
- In a large mixing bowl, combine your gluten free flour blend, baking powder, baking soda, fine sea salt, ground cinnamon, ginger, nutmeg, and cloves.2½ cups Gluten Free Flour Blend, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 1 teaspoon Sea Salt, 1½ teaspoons Ground Cinnamon, 1 teaspoon Ground Ginger, ¼ teaspoon Ground Nutmeg, ¼ teaspoon Ground Cloves
- Use a wire whisk to thoroughly blend these dry components for at least 30 seconds.
- This step is incredibly vital for gluten-free baking; equal distribution of your leavening agents prevents uneven sinking or pockets of unreacted baking soda that can turn your carrots an unappealing green colour.
Blending the Liquid Base
- In a separate large bowl, combine the light brown sugar, granulated sugar, neutral vegetable oil, four room-temperature eggs, unsweetened applesauce, and one teaspoon of pure vanilla extract.1 cup Vegetable Oil, 1½ cups Light Brown Sugar, ½ cup Granulated Sugar, ¾ cup Unsweetened Applesauce, 1 teaspoon Pure Vanilla Extract, 4 large eggs
- Whisk vigorously by hand until the sugars begin to dissolve, the mixture lightens slightly in colour, and absolutely no stubborn brown sugar lumps remain.
Incorporating the Fresh Moisture
- Add your three cups of finely grated, hand-peeled carrots directly into the wet bowl, stirring to distribute them evenly throughout the liquid.3 cups Fresh Carrots
- Incorporating the carrots right into the liquid ingredients ensures they are completely coated, preventing clumping when the flour is introduced.
Combining and Folding
- Pour the wet carrot mixture directly into the dry ingredient bowl.
- Switch to a sturdy rubber spatula or a wooden spoon.
- Gently fold the mixtures together just until the flour streaks disappear.
- Gluten-free flour blends can become unpleasantly dense if worked too aggressively, so stir with a gentle hand.
- Gently fold in 1 cup of your cooled, toasted pecans until just distributed.1 cup Pecans/Walnuts
Baking to Perfection
- Divide the cake batter precisely and evenly between your two prepared baking pans.
- If you have a digital kitchen scale, use it here to ensure identical layers.
- Smooth the tops with your spatula.
- Bake in the preheated oven for 30 to 35 minutes.
- To test for doneness, gently press the centre of a cake layer; it should spring back resiliently.
- Alternatively, slide a clean toothpick into the dead centre; it must come out completely clean or with just a few dry crumbs attached.
The Cooling Phase
- Remove the pans from the oven and set them flat on a wire cooling rack.
- Allow the cakes to rest undisturbed inside their pans for exactly 20 to 25 minutes to let the fragile gluten free crumb settle.
- Run a thin, flexible knife carefully around the perimeter of the cakes to loosen the edges.
- Invert the pans to release the cakes onto the wire rack, peel away the circular parchment paper backing, and leave the layers to cool down to room temperature for at least an hour.
Whipping the Velvet Frosting
- In the bowl of a stand mixer fitted with the paddle attachment (or using a deep bowl with an electric hand mixer), beat the softened block cream cheese and unsalted butter together on medium-high speed for roughly 2 full minutes until the mixture looks uniformly smooth, creamy, and free of lumps.16 ounces Cream Cheese, ½ cup Unsalted Butter
- Turn the mixer speed down to its lowest setting.
- Gradually introduce the sifted confectioners' sugar one cup at a time, allowing it to integrate smoothly.4 cups Confectioners' Sugar
- Add the remaining vanilla extract and a tiny pinch of salt.1½ teaspoons Pure Vanilla Extract, pinch Sea Salt
- Once incorporated, crank the speed up to high for 2 to 3 minutes, whipping the frosting into a velvety, spreadable state.
Assembly and Chilling
- If your cooled cake layers have developed a slight dome on top, use a long serrated knife to carefully trim them flat.
- Place your first cake layer top-side up onto a serving platter or cake stand.
- Spread approximately ¾ cup of the whipped cream cheese frosting evenly over the surface.
- Carefully place the second cake layer directly on top, placing it top-side down to ensure an absolute flat upper surface.
- Use the remaining frosting to generously coat the top and outer sides of the entire cake.
- Garnish the top border or the lower sides with your remaining cup of toasted pecans.1 cup Pecans/Walnuts
- Slide the fully decorated cake into the refrigerator for 30 minutes before slicing; this firms up the cream cheese layer, ensuring clean, picture-perfect cuts.
Nutrition
Calories: 10794.3kcal