Gluten Free Carrot Cake (Moist & Perfectly Spiced)
This incredibly soft and flavorful gluten free carrot cake has a moist crumb, warm spices, natural sweetness, and a rich maple cream cheese frosting that takes it over the top. This is the perfect carrot cake for those with food sensitivities or who just are looking for a healthier spin on a classic. This is so moist and full of flavor that no one will ever know it's gluten free and refined sugar free.
Equipment
- 1 Kitchen Aid Mixer optional
Ingredients
Dry Ingredients
- 2 1/2 cups Bobs Red Mill 1 to 1 Gluten Free Flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp salt
Wet Ingredients
- 1/2 cup coconut oil melted
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup applesauce
- 1/2 cup crushed pineapple
- 1 1/2 cups coconut sugar
Mix Ins
- 3 cups shredded carrots about 5 large carrots ~ if it is a little less than 3 cups that's fine
- 3/4 cups chopped pecans optional
- 1/2 cup shredded coconut optional
Frosting
- 1 batch cream cheese frosting with maple syrup click for recipe.
Instructions
Carrot Cake
- Preheat the oven to 350°F
- Lightly grease the bottom and sides of two 8 inch round cake pans with coconut oil. Then line the bottom with parchment paper. I use the cake pan as a guide to cut out a circle to fit the bottom of the pan. You can also use two 9 inch round cake pans or one 9X13" pan. However if you use a 9 inch pan, the layer will not be as thick. If you want to make a 3 tier cake (like in the photos) then you can achieve that by multiplying the recipe by 1 1/2. Then use three 8" cake rounds.
- Next, peel your carrots. You have two options here. The first option is to simply grate your carrots using a box grater. But that takes forever. ;) The second option and the one I prefer is to chop your carrots into large chunks, add them to a food processor and pulse until finely shredded. This shortcut saves time and works beautifully! You can thank me later. ;) The texture comes out perfect either way.3 cups shredded carrots
- In a large mixing bowl or stand mixer, whisk together the melted coconut oil, eggs, applesauce, crushed pineapple, vanilla extract, and crushed pineapple. Whisk until smooth and well combined.1/2 cup coconut oil, 1 tsp vanilla extract, 4 large eggs, 1/2 cup applesauce, 1/2 cup crushed pineapple
- Next add the dry ingredients (aside from the carrots) directly into the same bowl: gluten free flour blend, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Make sure to spoon and level the flour, don’t pack it in.2 1/2 cups Bobs Red Mill 1 to 1 Gluten Free Flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp ginger, 1 tsp salt
- Next you're going to fold in your mix-ins: carrots, shredded coconut, and chopped pecans. The shredded coconut and chopped pecans are optional but I think they take the cake to the next level! So I highly recommend adding them in. Gently stir until evenly incorporated.3/4 cups chopped pecans, 1/2 cup shredded coconut, 3 cups shredded carrots
- Now it's time to Bake! Divide the batter evenly between prepared cake pans. Bake for 30-35 minutes, or until a cake tester or inserted toothpick comes out clean. The tops should be golden brown and slightly springy to the touch.
- Let the cakes cool in the pans for about 20 minutes. Then transfer them to a wire rack to cool completely before frosting.
Frosting
- Make the cream cheese frosting according to the recipe directions linked and listed in the blog post. Frost the cake once completely cool. Decorate however you like.
- Finally, enjoy this delicious work of art ;)
Tried this recipe?Let us know how it was!