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Gluten Free Carrot Cake

Adapted from What the Fork's Gluten Free Carrot Cake Recipe.

Ingredients

Gluten-Free Carrot Cake

  • 2 1/2 cups King Arthur's "Measure for Measure" Baking Mix 350g
  • 1/2 cup almond flour 45g
  • 3 cups sugar 600g
  • 1 tsp salt
  • 2 tsps baking soda
  • 1 Tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 1/2 cups walnuts, chopped 130g
  • 1 1/2 cups butter, melted
  • 1/4 cup golden raisins 40g
  • 1 8oz can crushed pineapple, mostly drained - not too dry 100g drained weight
  • 4 large eggs
  • 1 1/3 cups pureed, cooked carrots (about 5 medium carrots) 320g, pureed

Cream Cheese Frosting

  • 8 oz cream cheese
  • 14 Tbsps butter
  • 1 3/4 cups powdered sugar 356g
  • 2 tsps vanilla

Garnish

  • 4 Tbsps carrot, shredded with a zester or microplane
  • 2 Tbsps chopped walnuts
  • 2 Tbsps candied pineapple, chopped small
  • 1 tsp cinnamon

Instructions

  1. 1. Preheat oven to 350 degrees. Generously butter 3 9-inch cake pans and dust with baking blend.

    2. In a large bowl, whisk together the gluten-free flour blend, almond flour, sugar, salt, baking soda, cinnamon, nutmeg, and cloves. Mix in the walnuts to coat them with the flour, then mix in the melted butter. Fold in the  raisins and the crushed pineapple, and set the bowl aside.

    3. In a medium bowl, lightly beat the eggs. Whisk in the pureed carrots and mix until well combined. Pour the wet ingredients into the dry ingredients, and gently mix until there isn't any dry flour. Pour the batter evenly between the 3 cake pans. I had roughly 720g of batter in each of my pans.

    4. Bake on the center rack for 35- 40 minutes, or until a cake tester comes out clean. Let the cakes cool for 15 minutes in the pans before inverting onto wire racks to cool. 

    5. While cakes are baking, prepare your frosting. Cream the cream cheese in an electric mixer until very smooth. Add butter and vanilla and mix well. Gradually add the powdered sugar, and whip on the highest speed until light and fluffy.

    6. For the garnish, stir together carrots and pineapple. Sprinkle on top of the cake in a circle, or whatever pattern you choose. Sprinkle walnuts over top of the carrot/pineapple mixture. Sprinkle cinnamon lightly over the garnish.