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Gluten-free Carrot Cake with Cream Cheese Frosting

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 people
Course: Dessert
Ingredients Method

Ingredients
  

  • Cake:
  • 2 1/2 cup gluten-free flour
  • 1 1/4 tsp gluten-free baking powder
  • 1 tsp baking soda
  • 1 tbsp + 1/2 tsp ground cinnamon
  • 1/4 tsp all spice
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1 1/4 cup sugar
  • 3/4 cup brown sugar
  • 4 eggs
  • 1/3 cup unsweetened applesauce
  • 2/3 cup canola oil
  • 1/4 cup unsalted butter - melted
  • 3 cups finely shredded carrots
  • Frosting:
  • 10 ounces cream cheese
  • 8 tbsp unsalted butter - softened
  • 3 cups + 1/4 cup powdered sugar
  • 3 tbsp heavy cream add more if frosting is still too thick
  • 3 tsp vanilla extract

Method
 

  1. Cake:
  2. Preheat oven to 350 F degrees and coat cake pans (circular). You can either use butter or cooking spray to grease.
  3. In a bowl mix together flour, baking soda, baking powder, nutmeg, cloves, all spice, cinnamon and salt.
  4. In a second bowl add sugar, brown sugar, eggs and beat until completely combined.
  5. Add in apple sauce, oil and melted butter - reduce speed and beat on low until thoroughly combined. About 10 seconds. Turn off mixer and add in dry ingredients from first bowl and the carrots to 2nd bowl. Mix by hand until all the flour is incorporated.
  6. Pour and divide batter into greased cake pans and bake for 35 minutes or until a toothpick comes out clean. Mine took about 40 minutes.
  7. Take cakes out and let them cool.
  8. While cakes are cooling prepare frosting.
  9. Frosting directions:
  10. In a mixing bowl add softened cream cheese, butter and beat until combined - about 4 minutes.
  11. Add in powdered sugar and beat until well mixed.
  12. Add in heavy cream and vanilla extract. - Mix until it reaches your desired texture.
  13. Add in more heavy cream if frosting is still too thick.
  14. Frost your cooled cake slices. ENJOY :)