Gluten-Free Carrot Cake
Ingredients
- 1 1/2 cups applesauce
- 2 cups granulated coconut sugar
- 3 eggs room temperature
- 2 cups gluten-free all-purpose flour I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1/2 teaspoon xanthan gum If your flour already has it leave out
- 1 teaspoon baking soda
- ½ teaspoon gluten-free baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2 cups grated carrots 2 large carrots
- 1 cup shredded sweetened coconut
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 1 teaspoon pure vanilla extract
- 1 cup crushed pineapple in juice, not syrup; do not drain
Cream Cheese Frosting:
- 1 cup butter, softened dairy-free use Smart Balance butter
- 2 (8-ounce) packages cream cheese, softened dairy-free use dairy-free cream cheese
- 2 cups powdered coconut sugar If you want a firmer frosting, add an additional 1-2 cups of powdered coconut sugar
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F.
- Cut parchment paper for the bottom of your two 8" cake pans and spray with gluten-free cooking spray.
- In a large bowl mix together the applesauce, coconut sugar, and eggs until fully combined.
- In a medium-sized bowl stir together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and allspice.
- Stir in the carrots, coconut, pineapple, raisins, pecans, and vanilla into the coconut sugar and egg mixture.
- Add the flour mixture to the batter and mix until fully combined.
- Pour half of the batter in the first 8" cake pan and then pour the rest of the batter in the second 8" cake pan.
- Bake for 35-40 minutes. The edges of the cake will start to pull away from the sides of the pan. This is a very moist cake, so insert a toothpick to make sure it's done. Please watch your cake because all ovens are different.
- Cool the cakes in the pans for about 10-15 minutes. Then use a knife to loosen the cake around the edges of the pan and place the pan upside down on a cooling rack to completely cool before frosting. Enjoy! (I like my carrot best served cold.)
Frosting:
- In a large bowl beat the butter and cream cheese together with a mixer on medium speed until smooth and creamy.
- Beat in the powdered coconut sugar one cup at a time.
- Lastly, beat in the lemon juice and pure vanilla extract.
- Try not to eat all the frosting before you put it on the cake. Yes, it is that good!
Author: https://www.mamaknowsglutenfree.com/gluten-free-carrot-cake/