Gluten-Free Carrot Cake Gluten-Free Carrot Cake Gluten-Free Carrot Cake 2458 gluten free carrot cake

Gluten-Free Carrot Cake

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This traditional carrot cake is so flavorful, so moist, and so chock-stout of goodness (toasted coconut! pineapple! walnuts!) that we doubt you would ever suspect it became gluten free. The cream cheese frosting helps too. 😉

Made this? Let us know the design in which it went within the observation portion below!

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For cake:

  • 1/2 c.

    vegetable oil, plus extra for pans

  • 3 c.

    almond flour, plus extra for pans

  • 2 tsp.

    ground cinnamon

  • 1 tsp.

    kosher salt

  • 1 tsp.

    baking powder

  • 1/2 tsp.

    ground cloves

  • 1/4 tsp.


  • 1/2 tsp.

    baking soda

  • 5

    beefy eggs

  • 1 1/2 c.

    packed gentle brown sugar

  • 2 tsp.

    freshly grated ginger

  • 1 tsp.

    pure vanilla extract

  • 3

    medium carrots, peeled and shredded (about 2 cups)

  • 1/2 c.

    toasted shredded unsweetened coconut

  • 1/2 c.

    toasted walnuts, coarsely chopped, plus extra for garnish

  • 1/2 c.

    drained and chopped canned pineapple

For frosting:

  • 8 oz.

    cream cheese, softened

  • 3/4 c.

    ( 1 1/2 sticks) butter, softened

  • 3 1/2 c.

    powdered sugar, sifted

  • 1 tsp.

    pure vanilla extract

  • 1/2 tsp.

    kosher salt


    1. Step 1Preheat oven to 350° and line two 8″ cake pans with parchment paper. Grease aspects of pan with vegetable oil and grime with almond flour to coat. Tap out excess flour.
    2. Step 2In a medium bowl, toddle to mix flour, cinnamon, salt, baking powder, cloves, nutmeg, and baking soda.
    3. Step 3In a beefy bowl, combine eggs and sugar. The exercise of a hand mixer, beat except doubled in volume, and combination trails off the beaters in ribbons, 5 to 7 minutes. Beat in ginger and vanilla except combined.
    4. Step 4In a single more medium bowl, combine vegetable oil with carrots, coconut, walnuts, and pineapple.
    5. Step 5Add half of the dry ingredients into the bowl with the egg combination and beat except honest combined. Next, add 1/2 the carrot combination and beat except honest combined. Repeat as soon as extra except all ingredients are combined.
    6. Step 6Divide batter evenly between prepared cake pans. Bake except flippantly golden and a toothpick inserted into the guts of the cake comes out dapper, 30 to 35 minutes.
    7. Step 7Let cakes frosty 10 minutes, then turn out onto a cooling rack and let frosty entirely.
    8. Step 8In the period in-between, assemble the frosting: In a beefy bowl, beat cream cheese and butter with a hand mixer on medium-high except gentle and fluffy, about 2 minutes. Add powdered sugar 1 cup at a time and beat except subtle. Beat in vanilla and salt.
    9. Step 9Frost cake: Express first cake on serving plate. Unfold 1 cup of frosting evenly on high, then high with the second cake. Unfold with 1 extra cup of frosting, then frost aspects. Garnish with walnuts and wait on.

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Erik Bernstein

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Lena Abraham


Lena Abraham is a contract contributor with Delish, and became previously Senior Food Editor, the build she developed and styled recipes for video and movie, and furthermore stayed on high of most contemporary food trends. She’s been working within the food exchange for over 10 years, and might per chance per chance argue that the finest fish tacos on the planet are made in Easy York. Don’t @ her.

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