Easy gluten free carrot cake


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I haven’t had a slice of carrot cake since I went gluten free.  Since there are only two of us, making large, 9×13 or multi-layer cakes is not practical.  I found a really good recipe at my go-to, Kingarthurflour.com.

This recipe uses their gluten free baking mix instead of regular gluten-free flour.  I did not use all of the add-ins in the recipe.  You certainly can.

Ingredients:

  • 1 1/4 cups King Arthur Gluten-Free All-Purpose Baking Mix
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ginger
  • 1/2 teaspoon baking soda
  • 1/4 cup unsweetened applesauce (in place of oil)
  • 2 large eggs
  • 1/4 cup water
  • 2 tablespoons maple syrup (in place of molasses)
  • 1/2 teaspoon gluten-free vanilla extract
  • 1 1/2 cups peeled and grated carrots (use food processor)
  • 1/2 cup raisins

Instructions:

Preheat oven to 350 degrees.  Grease an 8×8 square baking pan with cooking spray.

Mix together dry ingredients, except carrots and other add-ins in a large bowl.

 

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dry ingredients whisked together

Mix wet ingredients together in a glass measuring cup.

 

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wet ingredients whisked together

 

Slowly pour wet ingredients into the dry ingredients, whisking to incorporate dry flour.

 

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use a whisk to mix ingredients together

 

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this is what batter should look like before add-ins

Stir in carrots, raisins, and any other add-ins.

 

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after add-ins

Scrape batter into prepared baking pan

 

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ready for the oven

 

Bake for 30-40 minutes, or until a cake tester comes out clean and cake is slightly browned

 

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it should look like this

Cool completely before frosting with cream cheese frosting

 

 

 

 

 

 

Cream Cheese Frosting Ingredients:

  • 4 oz dairy free cream cheese
  • 4 tablespoons dairy free spread, softened
  • 1/4 cup confectioners sugar, sifted
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla

Instructions:

Add cream cheese, spread, vanilla, and salt to the bowl of a stand mixer with paddle attachment.

 

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add all ingredients except sugar to the bowl of a stand mixer 

 

 

With the paddle attachment on low speed, beat cream cheese and spread together until creamy and incorporated.

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Beat in the sugar and continue to beat until creamy.  Add a dash of dairy-free milk if it’s not spreading consistency.

Spread onto your cooled cake.

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Refrigerate at least two hours to set.

Slice and enjoy!

Tips:

  • I replaced the oil with unsweetened applesauce.  You can use butter, oil or dairy free spread
  • I left out the nuts, coconut, and pineapple
  • make sure your dairy free spread is softened; I ended up with lumpy frosty, though it still tastes good
  • Check the cake after 30 minutes for doneness
  • I used baby carrots, but you can use whole carrots

This cake is moist and really good.  I would definitely make it again.  Please share your results if you make it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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