Delectable Gluten-Free Carrot Cake Recipe
Welcome to my kitchen, friends! Today, I’m excited to share with you my latest creation – Cal’s Gluten-Free Carrot Cake Recipe. In this recipe, I’ve taken your classic carrot cake and made it even better by making it gluten-free, dairy-free, and low in sugar while still maintaining its moist and delicious taste.
Carrot cake has always been a favorite among dessert lovers. It’s got the perfect balance of sweetness and spice, plus the added benefit of sneaking in some veggies. However, traditional carrot cake recipes tend to be loaded with refined flour, sugar, and dairy– which isn’t always ideal for those who are trying to eat healthier or have dietary restrictions.
That’s why I’ve created this recipe – so that everyone can enjoy a slice of delicious carrot cake without having to worry about their health or dietary restrictions. So grab your apron and let’s get baking! Trust me, once you try this gluten-free carrot cake recipe, you’ll never want to go back to the traditional one again.
Why You’ll Love This Recipe
Are you tired of bland, boring gluten-free desserts that leave you feeling unsatisfied? Let me introduce you to Cal’s Gluten-Free Carrot Cake recipe – a game changer in the world of gluten-free baking!
This cake is loaded with fresh carrots, dried cranberries, and crunchy walnuts for a texture that will make your taste buds sing. Not to mention, the combination of warm spices like cinnamon and ground cardamom will fill your home with a heavenly aroma as it bakes.
But what really sets this cake apart is the irresistible cream cheese frosting. Made with pure vanilla extract and confectioners’ sugar, this frosting perfectly complements the flavorful cake, creating a marriage made in heaven.
And if you or someone you love has dietary restrictions, fear not! This recipe is completely gluten-free and dairy-free. You can even make it vegan by replacing the eggs with an egg replacer and swapping out the butter for coconut oil or applesauce.
But wait – there’s more! This carrot cake is also low in calories and sugar, making it the perfect indulgence for anyone trying to maintain a healthy lifestyle without sacrificing flavor.
Trust me when I say that once you have tried Cal’s Gluten-Free Carrot Cake, you’ll never go back to traditional carrot cake again. So give it a try and let your taste buds dance with joy!
Ingredient List
Here’s the list of ingredients you will need to make this delicious gluten-free carrot cake.
- Carrots: The star ingredient of our recipe. Make sure to use fresh, raw carrots that are well-washed and peeled.
- Eggs: We used eggs in this recipe to help bind the ingredients together and give structure to the cake.
- Applesauce: A great alternative to oil or butter, the applesauce also adds natural sweetness and moisture to the cake.
- Coconut Oil: Use a high-quality coconut oil for maximum flavor and texture.
- Brown Sugar: Brown sugar adds a richer flavor than white sugar alone.
- White Sugar: Used in conjunction with brown sugar, the white sugar gives sweetness to the cake without altering its color.
- Buttermilk: Buttermilk is acidic and helps activate baking soda, which will make your cake rise properly.
- Vanilla Extract: Pure vanilla extract gives an extra boost of flavor to our recipe.
- Gluten-Free All-Purpose Flour: You can easily find gluten-free flours these days in supermarkets or health food stores. Bob’s Red Mill 1:1 Gluten-Free Flour is a great option for this recipe.
- Baking Powder/Baking Soda/Salt/Cinnamon/Cardamom: These baking staples give our gluten-free cake lift and a good crumb.
- Coconut Flour/Almond Flour: These specialty flours give the recipe structure and replace any wheat flour that might be present in traditional carrot cake recipes.
- Chopped Walnuts/Dried Cranberries/Fresh Coconut Flakes: Add-ins that up the nutrition value and taste of this gluten-free carrot cake.
- Cream Cheese Frosting Ingredients (Optional): Butter, cream cheese, confectioners’ sugar and pure vanilla extract.
Make sure you have all these ingredients at hand before starting the recipe.
The Recipe How-To
Now, let’s get down to the fun part! Here’s a step-by-step guide on how to make Cal’s delicious Gluten-Free Carrot Cake recipe.
Ingredients:
- 2 cups of gluten-free flour (you can use a blend of almond flour and coconut flour)
- 2 teaspoons of baking powder
- 2 teaspoons of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground cardamom
- 3 eggs (or egg replacer for a vegan version)
- 1 cup of unsweetened applesauce
- 1/4 cup of coconut oil (melted)
- 1/2 cup of brown sugar
- 1/2 cup of white granulated sugar
- 2 teaspoons of pure vanilla extract
- 1/4 cup of buttermilk (or non-dairy milk)
- 3 cups of grated carrots
- 1/2 cup walnuts (chopped)
- 1/2 cup dried cranberries
Instructions:
- Preheat the oven to 350°F.
- Grease a round cake pan and line it with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon and cardamom.
- In another mixing bowl, whisk together the eggs (or egg replacer), applesauce, coconut oil, brown sugar, white granulated sugar and vanilla extract.
- Gradually add the wet ingredients into the dry mixture until well combined.
- Pour in the buttermilk (or non-dairy milk) and mix well.
- Fold in the grated carrots, chopped walnuts and dried cranberries with a spatula.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake the cake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let it cool for 5 minutes before transferring it to a wire rack.
- Once the cake has cooled completely, frost it with cream cheese frosting.
And voila! Your delicious and healthy gluten-free carrot cake is ready to be devoured!
Substitutions and Variations
Don’t let limited ingredients hold you back from enjoying this delicious gluten-free carrot cake recipe! Here are some substitutions and variations that you can make:
– Coconut oil: If you do not have coconut oil on hand, try using vegetable or canola oil in its place.
– Walnuts & Dried Cranberries: If you are allergic to nuts or simply do not like them, feel free to omit them or use your favorite nuts instead. You could also substitute raisins or other dried fruits for the cranberries.
– Eggs: This recipe calls for two eggs, but if you are vegan or allergic to eggs, you can use an egg replacer or substitute the eggs with a quarter cup of applesauce.
– Sugar: For a healthier twist, consider substituting some of the white sugar with brown sugar, honey or maple syrup. You could also try using a sugar substitute such as stevia.
– Cream Cheese Frosting: For a dairy-free version of the cream cheese frosting, use vegan cream cheese instead of regular cream cheese. You could also try making a coconut whipped cream frosting instead.
– Flour: Instead of using traditional wheat flour, try using almond flour or coconut flour for a paleo-friendly option with a nuttier flavor.
These substitutions and variations will allow you to customize the recipe to your own liking while still enjoying all the flavors and textures of this incredibly moist and delicious gluten-free carrot cake. So don’t be afraid to experiment and make it your own!
Serving and Pairing
Now that your gluten-free carrot cake is out of the oven and cooled, it’s time to serve and taste the fruits of your labor! This cake is incredibly versatile and can be served in a number of different ways.
First things first, let’s talk about frosting. The classic choice for a carrot cake is a rich cream cheese frosting, but we understand that not everyone can tolerate dairy. Fear not, there are plenty of vegan cream cheese options available at your local grocery store or even the recipe includes a vegan cream cheese frosting recipe. If you prefer to keep things simple or want to cut down on calories, you can also serve this cake without frosting. Trust us, it’s still delicious!
When it comes to pairing this cake with other beverages, we suggest a nice cup of coffee or tea to balance out the sweetness. A strong cup of black coffee goes exceptionally well with a slice of rich and slightly spiced cake. However, if you are looking for something sweeter, try a hot cocoa or even a chai latte.
Another great way to serve this cake is with fresh berries on top, such as strawberries or blueberries. Not only do these add a pop of color but they provide a burst of sweetness that pairs perfectly with the nutty flavors in the cake.
If you’re feeling adventurous, we even recommend trying this cake as part of a larger dessert spread. A platter loaded with bite-sized pieces of this cake alongside cookies and other treats will make for an impressive display that will satisfy every sweet tooth.
In summary, this gluten-free carrot cake can be paired with many beverages like coffee, tea and hot cocoa, served plain or with frostings like vegan cream cheese frosting and topped with fresh berries to add more tarty sweetness. Go ahead and explore creative ways to enjoy this healthy dessert treat!
Make-Ahead, Storing and Reheating
One of the great benefits of making Cal’s Gluten Free Carrot Cake Recipe is that it can be made ahead of time, stored and reheated with ease. This makes it perfect for parties, gatherings, or even just a special treat to enjoy over the course of a few days.
To make ahead, simply bake the cake as usual and let it completely cool down. Wrap it tightly in plastic wrap and store it in the refrigerator for up to three days. Make sure to keep the cream cheese frosting separate until you’re ready to serve.
To reheat, take the cake out of the fridge and let it sit at room temperature for about 30 minutes. Once it has returned to room temperature, spread your desired amount of frosting over the top and reheat it in a 350°F oven for approximately 10 minutes or until heated through.
If you have any leftovers after serving, you can easily store them in an airtight container in the fridge for up to four days. When reheating leftover portions, put them in the microwave for 20-30 seconds or until heated through.
It’s worth noting that Cal’s Gluten Free Carrot Cake Recipe freezes very well too. After baking, cool the cake down completely before wrapping it tightly in plastic wrap and aluminum foil. Store it in the freezer for up to two months. When you’re ready to enjoy your cake again, place it in the fridge overnight to thaw and follow the same reheating instructions detailed above.
In conclusion, there are many options for making ahead, storing, and reheating this delicious gluten-free carrot cake recipe that will leave everyone coming back for seconds!
Tips for Perfect Results
Do you know what makes a great gluten-free carrot cake recipe? It’s all about the details. While the ingredients and recipe are important, the execution plays a major role in getting it right. Here are some tips for ensuring that your Cal’s Gluten-Free Carrot Cake recipe comes out perfectly every time.
First, make sure to measure your ingredients accurately. Gluten-free baking is more delicate than traditional baking, so precise measurements are important. Invest in a good kitchen scale to get the most accurate measurements possible.
Second, after shredding your carrots, be sure to squeeze out any excess moisture from them before adding them into your wet ingredients. This will help prevent a soggy and dense texture in your carrot cake.
Third, don’t overmix the batter. Overmixing can cause tough and dense cakes. Mix until just combined after adding each ingredient.
Fourth, use room temperature ingredients as much as possible. This helps everything mix together seamlessly and results in a smoother texture.
Fifth, make sure all of your ingredients are at the same temperature before beginning to mix them together (that means bringing eggs and other refrigerated items to room temperature). This can help ensure that they mix together easily and don’t separate during baking.
Sixth, monitor your cake closely while it bakes. Gluten-free cakes can bake differently than traditional cakes due to their delicate nature. Be sure to keep an eye on it so it doesn’t overbake or fall apart due to too many substitutions.
Lastly, take care when storing leftovers or freezing unfrosted cake layers. Make sure you wrap them tightly in plastic wrap or put them in an airtight container to prevent drying out.
By following these tips and tricks along with Cal’s Gluten Free Carrot Cake Recipe, you will be able to bake a deliciously moist carrot cake every time!
FAQ
Now that you have all the necessary information for Cal’s Gluten Free Carrot Cake recipe, let’s tackle some commonly asked questions and concerns about this delicious treat. In this section, I’ll answer some of the most frequently asked questions to help you achieve a perfect gluten-free, dairy-free, and organic carrot cake every time you make it. So buckle up, and let’s dive in!
How many calories are in a GF carrot cake?
Let’s talk about the nutrition facts of Gluten Free Carrot Cake. A serving size of 2 oz (57g) contains 200 calories, with 90 calories (45%) coming from fat. The total fat in the cake is 10g.
How do you keep gluten free cake moist?
Maintaining the moistness and texture of a gluten-free cake can pose a challenge. The key to preventing it from becoming dry and hard on the outside lies in proper refrigeration and covering. In my experience, I always include buttermilk in the recipe and increase the amount of fat in the batter to counterbalance its tendency to dry out.
Why is carrot cake so calorie dense?
Compared to fruit cake, carrot cake is known to have a higher fat and calorie content. This is mainly due to the frosting, which is usually prepared using cream cheese, causing carrot cake to be less filling due to a lower fibre content.
Why is my gluten free cake so dense?
When it comes to making gluten-free cakes and batters, getting the right texture can be a challenge. Unlike regular flour, gluten-free alternatives don’t have the same ability to create air pockets, resulting in heavier and denser baked goods.
Why do gluten free cakes fall apart?
Ever experienced the disappointment of crumbling baked goods after all your efforts? It could be a result of using an inadequate or insufficient egg replacement. It is essential to opt for an egg substitute that can effectively bind ingredients together, and create a firm final product.
Bottom Line
Have you ever felt like you couldn’t have your cake and eat it too? Well, with Cal’s Gluten-Free Carrot Cake Recipe, now you can. This recipe offers a healthy alternative to conventional carrot cake recipes without sacrificing flavor or texture.
With the use of fresh coconut, dried cranberries, and walnuts, this recipe offers a unique blend of flavors that will leave your taste buds begging for more. And if that’s not enough to convince you, the cream cheese frosting offers a creamy tanginess that pairs perfectly with the sweetness of the cake.
Whether you’re looking for a low-calorie option or need to adhere to gluten-free or dairy-free dietary restrictions, this recipe offers numerous adaptations to suit your needs. And with easy-to-follow instructions and tips for perfect results, even the least experienced bakers can excel in creating this delicious dessert.
So go ahead and indulge in a guilt-free sweet treat with Cal’s Gluten-Free Carrot Cake Recipe. You won’t regret it!
Cal’s Gluten Free Carrot Cake Recipe
Ingredients
- 1 cup white sugar
- 1/2 cup brown sugar, packed
- 1/2 cup coconut oil
- 3/4 cup applesauce
- 3 eggs
- 2 cups gluten-free flour (Pamela's Artisan Gluten Free Flour)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon ground cardamom
- 1/2 cup buttermilk
- 1 tablespoon pure vanilla extract
- 2 1/2 cups carrots, course grated
- 1/2 cup carrot, puree
- 1 cup dried cranberries
- 1 cup walnuts, chopped
- 1 lb cream cheese, room temperature (I used low fat)
- 6 tablespoons butter, room temperature
- 3 cups confectioners' sugar (may need more to thicken if desired)
- 1 teaspoon pure vanilla extract
- 3 cups fresh coconut, shredded and roasted until brown around the edges
- 3 cups almonds, sliced
Instructions
- Preheat oven to 350 F then grease and flour (with Pamela's flour) two 9" cake pans.
- In a large bowl cream together oil, sugars, and eggs. mix in the buttermilk, vanilla extract, and carrot puree. Set aside.
- In a separate bowl whisk together flour, baking powder, baking soda, salt, cardamom and cinnamon.
- Gradually add the dry ingredients into the wet ingredients. Mix just until fully combined. (careful not to over mix).
- Fold in shredded carrots, dried cranberries, and walnuts.
- Pour batter evenly into prepared pans.
- Bake for 20-25 minutes until center is set. (do not over bake!).
- Place pans directly into freezer to cool.
- While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
- Add in the confectioners’ sugar and vanilla extract.
- Mix until silky and creamy. Add more sugar if a thicker texture is needed.
- When cakes are cooled remove them from pans and frost, sprinkling the tops with coconut and the sides with the walnuts.