Easy Carrot Cake - Gluten Free/Not KETO

Easy Carrot Cake 

Gluten Free

Follow this recipe to make a flavorful, classic, moist gluten-free carrot cake topped with a tangy cream cheese frosting. Perfect gluten-free Easter dessert! 

Feel free to add your favorite mix-ins like raisins, coconut or nuts, to this classic moist gluten-free carrot cake.

Servings: 16

Ingredients: 

Carrot Cake

• 2 1/2 cups all-purpose gluten-free flour (see note below)*
• 3/4 tsp. xanthan gum (see note below)*
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/2 tsp. salt
• 1 1/4 cups sugar
• 3/4 cup brown sugar
• 4 large eggs
• 1/3 cup unsweetened applesauce
• 2/3 cup canola or vegetable oil or melted coconut oil
• 1/2 cup melted unsalted butter (or oil)
• 3 cups finely shredded carrots (from about 1 lb. carrots)

Cream Cheese Frosting

• 8 ounces cream cheese, softened to room temperature
• 5 Tbsp. butter, softened to room temperature
• 2 1/2 - 3 cups powdered sugar
• 2 Tbsp. heavy cream or half and half
• 2 tsp. pure vanilla extract

Garnish

• ¼ cup chopped pecans
• 1 tbsp finely grated carrot

Instructions: 

Cake

• Preheat oven to 350°. Spray 9x13 pan with cooking spray. I used a glass Pyrex pan.
• In a medium bowl, whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
• In the bowl of your standing mixer, beat sugar, brown sugar and eggs on medium-high speed until thoroughly combined, about 45 seconds.
• Reduce speed to low, and slowly add the applesauce, oil, and melted butter. Mix on high for one minute, or until mixture is well mixed and light in color.
• Turn off mixer and stir in by hand the carrots and dry ingredients until no loose flour remains.
• Pour into greased 9x13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted into center of cake comes out clean. (Mine took 37 minutes.)
• Let cake cool, in pan, on a wire rack.
  

Cream Cheese Frosting

• In a mixing bowl, use a hand mixer to beat the softened cream cheese and butter for 3 minutes, or until soft, creamy and combined thoroughly.
• Add 2 cups of powdered sugar and beat until well mixed.
• Add the heavy cream or half and half, and pure vanilla extract. Beat on medium speed for 2 minutes.
• Add an additional 1/2 to 1 cup of powdered sugar until frosting reaches desired thickness and taste.
• Use a spatula or icing knife to spread frosting evenly over cooled cake. Slice into 15 large slices, or you can cut smaller slices if you prefer.

Notes:

• Gluten-free Flour Blend: I have tested this with, and recommend, GF Jules gluten-free flour or King Arthur Measure for Measure Flour or GF Mama’s All-purpose Almond Flour Blend.
• Also tested this cake with Bob’s Red Mill 1:1 GF baking flour and it worked great. 
• Other high quality gluten-free flour blends should work well in this too! Try your favorite!
• Xanthan gum: Omit this if your flour blend contains guar gum or xanthan gum already.

Storage:

• Store the keto carrot cake in the fridge, with any cut edges covered with plastic wrap. I like it best served at room temperature so I recommend cutting slices when it’s cold and letting them sit out for a few minutes. The cake should last for up to a week in the fridge.

• You can also freeze this cake, tightly wrapped up, for up to 2 months.

• Source:  My Gluten Free Kitchen