Hey there food lovers, nutritionists and gluten-free enthusiasts! Today I’m excited to share with you my latest creation: a delicious carrot cake recipe with cream cheese frosting that will blow your mind. Are you ready to indulge in a sweet treat that is also healthy? This gluten-free and dairy-free carrot cake with a moist and tender crumb texture will take you on a journey of flavors that will leave you speechless.
If you’re anything like me, you probably love carrot cake. But let’s be honest, traditional carrot cakes are often loaded with refined sugar, wheat flour and buttercream frosting. That’s why I decided to come up with a healthier version without sacrificing the taste or texture. This recipe is not only gluten-free but also dairy-free, which makes it perfect for those who have food intolerances or allergies.
But don’t be fooled by its health-conscious ingredients, this cake is still light and fluffy with a hint of sweetness from the brown sugar and the natural sweetness of grated carrots. To top it off, we’ll be using cream cheese frosting which adds the perfect balance of tanginess to the flavorful cake.
So let’s get started! Follow me through each step of the recipe and let’s make this amazing gluten-free and dairy-free carrot cake with cream cheese frosting together. It’s time to dive into a world of healthy indulgence!
Why You’ll Love This Recipe
As a nutritionist and food blogger, I believe that what we eat affects our overall well-being. That’s why I always recommend cooking with fresh, organic ingredients that are free from gluten and dairy. And with this Carrot Cake With Cream Cheese Frosting, you don’t have to sacrifice taste for health.
Are you looking for a dessert that is moist, fluffy, and bursting with flavor? Then this recipe is perfect for you! The combination of carrots, pecans, ground cinnamon, and cream cheese frosting creates an irresistible taste that you won’t be able to resist.
And if you’re avoiding gluten or dairy, don’t worry! This recipe is entirely gluten-free and dairy-free. Plus, I’ve included some optional substitutions in case you have any allergies or intolerances. You can indulge guilt-free because this cake is made with wholesome ingredients that your body will love!
Moreover, it’s effortless to make. You don’t need any fancy equipment or complicated techniques to get it just right. All you need are a few bowls and a whisk, and you’re good to go!
Whether it’s for celebrations or just for a sweet treat after dinner, this cake is perfect for all occasions. You can even modify the recipe to make vegan carrot cupcakes or a bigger birthday cake decorated to your liking!
So go ahead and try out this delicious Carrot Cake With Cream Cheese Frosting recipe. Once you have a taste of the moist tender cake paired with the tangy cream cheese frosting, you’ll never want anything else again!
Before we dive into creating this delicious gluten-free, dairy-free carrot cake with cream cheese frosting, let’s take a look at the ingredients you’ll need.
- 2 cups of gluten-free flour blend
- 1 teaspoon of bicarbonate of soda
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of salt
- 4 large eggs, at room temperature
- 1 and 1/2 cups of brown sugar
- 1/2 cup of vegetable oil
- 225 g (8 oz) of grated carrots (around 3 medium-sized carrots)
- 1 cup of chopped pecans
- Optional: pinch of cardamom for added flavor
Cream Cheese Frosting Ingredients:
– 4 ounces (115g) of cream cheese, at room temperature
– 1/4 cup (55g) of dairy-free butter, at room temperature
– 2 cups (240g) of powdered sugar
– 1 teaspoon of vanilla extract
Note that we’re using a gluten-free flour blend for this recipe, but you can use regular flour if you prefer. Just keep in mind that it won’t be a gluten-free carrot cake anymore. Additionally, if you have almond flour on hand, try substituting some or all of the gluten-free flour blend for added nutrition and moisture.
The Recipe How-To
Let’s dive in and get baking! Here’s how you can make your very own Gluten-Free Carrot Cake with Cream Cheese Frosting.
- 225g of grated carrots
- 1/2 cup of chopped pecans
- 2 cups of gluten-free flour blend
- 1 teaspoon of salt
- 2 teaspoons of ground cinnamon
- 2 teaspoons of bicarbonate of soda
- 4 large eggs, room temperature
- 1 and 1/2 cups of brown sugar
- 1/2 cup of vegetable oil
- 1 tablespoon of vanilla extract
Preparing the Batter:
- In a large bowl, whisk together the eggs, brown sugar, vanilla extract, and vegetable oil until they are fully combined.
- Add in the grated carrots, chopped pecans, flour blend, salt, cinnamon and bicarbonate of soda to the bowl. Mix everything up until it forms a smooth batter that is free from lumps.
Baking the Cake:
- Grease two 9-inch round cake pans with cooking sprayed before pouring in the batter evenly into both pans.
- Preheat your oven to 350 degrees Fahrenheit and bake the cakes for about 30 minutes or until a toothpick comes out clean when inserted.
- Let them to cool for about ten minutes before removing them from their pans and completely allowing them to cool down.
Making the Cream Cheese Frosting:
- To create your heavenly cream cheese frosting, mix together 8 ounces (226 g) of softened cream cheese and 1/2 cup (113 g) of butter using an electric mixer on medium speed until smooth.
- Next up, add in a few drops of vanilla extract and about 4 cups (460 g) of powdered sugar while continuing to mix slowly on low speed to prevent the frosting mixture from becoming too dense.
- Fold in some of the chopped pecans or leave them aside for decorating.
Decorating and Serving:
- Once your cakes have cooled down, place the bottom layer onto a cake platter or stand before spreading a layer of cream cheese frosting over it. Repeat the process for the top layer.
- Garnish with some more chopped pecans on top.
- Slice and serve at room temperature for best results.
This recipe can yield about 12-16 servings, although we won’t judge if you keep it all to yourself!
Substitutions and Variations
Now, let’s talk about how to make this carrot cake recipe even more versatile by discussing some substitution ideas and variations.
First of all, if you prefer to make this cake dairy-free, you can use vegan cream cheese in place of regular cream cheese in the frosting. You can also substitute vegetable oil for butter in the cake recipe.
For those who are allergic to nuts or do not like them, feel free to skip the pecans and add shredded coconut or raisins instead. You could also mix in some chopped dates or apricots for a delicious twist on this classic recipe.
If you don’t have gluten-free flour on hand, don’t worry! You can easily make your own by mixing almond flour with a gluten-free flour blend. Just note that the texture may be slightly different than using pre-made gluten-free flour.
For a unique and flavorful variation, try adding some cardamom along with the cinnamon in the cake batter. This spice will add a lovely warmth and complexity to the flavor profile of the cake.
Lastly, if you’re looking to switch things up, you can turn this recipe into vegan carrot cupcakes by omitting the cream cheese frosting altogether and making a simple maple syrup glaze instead. Decorate with some shredded carrots or other colorful toppings for a festive touch.
Whether you’re adapting the recipe for dietary needs or just experimenting with new flavors, these substitutions and variations are sure to keep things interesting in your kitchen.
Serving and Pairing
Now, let’s talk about serving and pairing this delicious gluten-free carrot cake with cream cheese frosting.
First of all, I can’t stress enough how much I love serving carrot cake with a hot cup of coffee. The bitterness of the coffee pairs wonderfully with the sweetness and tanginess of the cream cheese frosting. If you’re not a coffee drinker, you can try serving it with a cup of tea or a glass of cold milk.
Another great option for serving carrot cake is with some whipped cream on top. You can make your own whipped cream with heavy cream and a bit of sugar, or use a dairy-free alternative like coconut whipped cream.
If you’re feeling fancy, you can also decorate the cake with some pecans or almond slivers on top. They’ll add a nice crunch to every bite and make your presentation look even more impressive.
As for pairing, carrot cake is quite versatile and can be paired with many different beverages. For example, if you’re having it as a dessert after dinner, it would pair well with a glass of red wine or even a dessert wine like port.
If you’re having it as part of a brunch spread, you can pair it with mimosas or bloody marys to balance out the sweetness of the cake.
Finally, if you’re making cupcakes instead of a whole cake, they would be perfect for kids’ birthday parties or afternoon tea gatherings. You can even make vegan carrot cupcakes by substituting eggs and butter with vegan alternatives and using maple syrup instead of brown sugar. They’ll be just as delicious!
In conclusion, there are countless ways to serve and pair this easy gluten-free and dairy-free carrot cake recipe. It’s up to you to experiment and find your favorite combination!
Make-Ahead, Storing and Reheating
Now that you’ve baked the perfect gluten-free, dairy-free, and organic carrot cake with cream cheese frosting, it’s time to think about storing, reheating, and make-ahead options. Trust me; these tips will save you both time and hassle in the long run.
Firstly, let’s talk about making ahead. You can easily prepare the cake layer ahead of time and freeze both layers to assemble them later. Just wrap them tightly with plastic wrap or aluminum foil and store them in the freezer until ready to use.
For those who love a fresh out-of-the-oven cake, then you’ll be pleased to know that this cake tastes just as good the next day. Simply store your frosted cake covered in a cake container in the refrigerator for up to four days. This way, you’ll have freshly baked, moist carrot cake all week long!
If you prefer serving your cake warm without frosting, then microwaving a slice should do the trick. I recommend heating it on high for 10-15 seconds at a time until it reaches your desired temperature.
Now let’s move onto reheating with frostings. This can be a little tricky as cream cheese frosting hardens when refrigerated. To get around this, first remove your pre-sliced individual pieces of cake from the fridge 30 minutes before serving. Then place them on parchment paper-lined baking sheets and let them sit at room temperature until thawed completely.
You can also microwave individual slices with frosting for 5-7 seconds at a time until heated through. Keep an eye on it as you don’t want it to melt or burn.
Remember, storing and reheating all come down to technique be sure to handle the cake properly so you can enjoy its moist and delicious flavors days after it was made!
Tips for Perfect Results
I’m all about creating recipes that are easy to follow and produce delicious results. Here are some tips for getting the perfect carrot cake with cream cheese frosting.
1. Don’t Overmix The Batter
When you mix your batter, be sure not to overdo it. Overmixing can make your cake dense and heavy. Mix just until the ingredients are fully combined.
2. Measure Your Ingredients Accurately
It’s important to measure your ingredients accurately, especially when it comes to gluten-free baking. Be sure to level off your cups of flour and use a kitchen scale for accuracy.
3. Use Room Temperature Ingredients
Using room temperature ingredients will help everything meld together better, producing a moist and fluffy cake. Take out your eggs, butter, and cream cheese frosting ahead of time and allow them to come to room temperature before using.
4. Choose The Right Pan Size
Using the right size pan is important when baking a cake. If the pan is too small, the batter will overflow or bake unevenly. If it’s too large, the cake will be too thin. Stick with a 9-inch round cake pan for best results.
5. Allow Your Cake To Cool Completely Before Frosting
It’s crucial to let your cake cool completely before frosting it, or else the frosting will melt and slide off the cake. For best results, place the cake on a wire rack to cool completely and then frost.
By following these simple tips, you’ll create an amazing gluten-free carrot cake with cream cheese frosting that everyone will love!
In conclusion, this gluten-free carrot cake recipe with cream cheese frosting is the perfect treat for any occasion. With its moist and tender texture, it will surely delight your taste buds. The combination of cream cheese and buttercream frosting lends a creamy tang that balances out the sweetness of the cake. This recipe is versatile enough to be served on any occasion, be it a birthday party, potluck or casual gathering.
What sets this recipe apart is its use of organic and dairy-free ingredients such as almond flour and vegetable oil. Not only does it elevate the flavor profile of the cake, but it also caters to people with specific dietary requirements such as gluten-free, dairy-free or vegan.
I’d encourage you to give this recipe a try and experiment with your own variations or substitutions. You can swap pecans with walnuts or add cardamom for a unique flavor twist. Plus, this recipe is super easy to make even if you’re not an experienced baker.
Overall, this gluten-free carrot cake recipe with cream cheese frosting ticks all boxes when it comes to flavor, nutrition, and convenience. So, go ahead and whip up a batch today – you won’t regret it!
Carrot Cake With Cream Cheese Frosting - Gluten Free Recipe
- 3 eggs
- 1 cup oil
- 1 1/4 cups brown sugar
- 1 1/2 cups gluten-free self-raising flour
- 1 teaspoon bicarbonate of soda
- 1 pinch salt
- 2 teaspoons ground cinnamon
- 3/4 cup pecans, chopped
- 1 2/3 cups grated carrots
- 125 g cream cheese, softened
- 30 g butter
- 1 cup gluten-free icing sugar, ensure gluten free (confectioners sugar)
- 2 teaspoons orange juice
- Preheat the oven to 180°C (350°F )Grease a deep 23cm square cake tin and line the base and sides with baking paper.
- Combine the eggs, oil and brown sugar in a large bowl.
- Add the sifted flour, soda, salt and cinnamon. Beat with electric beaters until the mixture is smooth.
- Add the nuts and carrots and mix through well.
- Pour the mixture into the prepared tin and bake for 45 minutes. A skewer should come out clean when inserted into the centre of the cake.
- Allow the cake to rest in the tin for 20 minutes before turning out onto a wire rack to cool.
- To make the frosting. Beat the cream cheese, butter, icing sugar and orange juice until the mixture is smooth and spreadable.
- Spread the icing over the cake.
- Decorate the cake with some extra chopped pecans or some orange or lemon zest if desired.