Gluten-Free Carrot Cake

By Ellie

12 Person

52 Minutes

0 Calories

These paleo lemon bars would also be an excellent choice for Easter! This carrot cake is like the opposite of a German cake. And the Germans I’ve served it to have flipped for it. So have the Americans. Everyone can love this cake together! This gluten-free carrot cake is perfectly spiced, fluffy and doesn’t taste at all gluten-free!

Ingredients

Frosting

3/4 tsp. vanilla extract
salt
1 1/2 cups powdered sugar
4 1/2 tbsp. unsalted butter, room temperature
18 oz. cream cheese, room temperature

Cake

14 1/2 oz. grated and peeled carrots
1 tsp. vanilla extract
1/2 cup olive oil
3/4 cup unsweetened applesauce
1 1/2 cups granulated sugar
4 large eggs
3/4 tsp. salt
2 tsp. baking soda
1/2 tsp. ground nutmeg
1 tsp. ground ginger
2 tsp. ground cinnamon
2 cups all-purpose flour for a non-gluten-free version

Method

01

Preheat the oven to 350°F (175°C) and line the bottom of three 8″ pans with parchment paper and grease the sides. In a medium bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set aside.
02

In a large bowl, whisk the eggs and then add the sugar, applesauce, oil and vanilla and mix until combined. Add the dry ingredients to the wet and stir just until combined.
03

Then fold in the carrots, again only until combined. Bake for 19-22 minutes or until a toothpick inserted in the middle comes out clean. Let cool for 5 minutes in the pans, and then turn onto a wire rack to cool. Frost when completely cooled.
04

Prepare the frosting. In a medium mixing bowl, beat the cream cheese and butter together with an electric hand mixer at medium speed until well combined. It's okay if it looks a little crumbly.
05

Gradually beat in the powdered sugar until totally combined and then beat in the salt and vanilla. Frost the cake with about 1/2 cup to 2/3 cup per layer and the remaining frosting on the sides.
06

Store the iced cake in the refrigerator for up to 3 days or the un-iced layers wrapped in plastic wrap at room temperature for up to 3 days.

Related Tags

Thanksgiving Desserts Recipes

Gluten-Free Carrot Cake

3.8

( By Ellie )

01 Information

Grade medium
Serving 12 servings
Prep Time 30 Mins
Cook Time 22 Mins
Total Time 52 Mins

02 Ingredients

Frosting

3/4 tsp. vanilla extract

salt

1 1/2 cups powdered sugar

4 1/2 tbsp. unsalted butter, room temperature

18 oz. cream cheese, room temperature

Cake

14 1/2 oz. grated and peeled carrots

1 tsp. vanilla extract

1/2 cup olive oil

3/4 cup unsweetened applesauce

1 1/2 cups granulated sugar

4 large eggs

3/4 tsp. salt

2 tsp. baking soda

1/2 tsp. ground nutmeg

1 tsp. ground ginger

2 tsp. ground cinnamon

2 cups all-purpose flour for a non-gluten-free version

03 Method

Step 1

Preheat the oven to 350°F (175°C) and line the bottom of three 8″ pans with parchment paper and grease the sides. In a medium bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set aside.

Step 2

In a large bowl, whisk the eggs and then add the sugar, applesauce, oil and vanilla and mix until combined. Add the dry ingredients to the wet and stir just until combined.

Step 3

Then fold in the carrots, again only until combined. Bake for 19-22 minutes or until a toothpick inserted in the middle comes out clean. Let cool for 5 minutes in the pans, and then turn onto a wire rack to cool. Frost when completely cooled.

Step 4

Prepare the frosting. In a medium mixing bowl, beat the cream cheese and butter together with an electric hand mixer at medium speed until well combined. It's okay if it looks a little crumbly.

Step 5

Gradually beat in the powdered sugar until totally combined and then beat in the salt and vanilla. Frost the cake with about 1/2 cup to 2/3 cup per layer and the remaining frosting on the sides.

Step 6

Store the iced cake in the refrigerator for up to 3 days or the un-iced layers wrapped in plastic wrap at room temperature for up to 3 days.

04 Author