Dear esteemed readers,
It is my utmost pleasure to share with you a scrumptious spiced carrot cake recipe that is absolutely gluten-free! Imagine indulging in a moist, flavorful, and fluffy sponge cake, loaded with freshly shredded carrots, aromatic spices, and topped off with the creamiest and tangiest cream cheese frosting. Sounds like a dream come true, doesn’t it?
I created this recipe with your health in mind. As a nutritionist and food blogger, I understand the importance of consuming healthy and wholesome food that doesn’t compromise on taste. This spiced carrot cake recipe is indeed a healthy option as it is gluten-free and dairy-free!
The star of this recipe is undoubtedly the carrots – kind to your waistline and beneficial to your health, loaded with vitamins A and C, fiber, potassium and antioxidants. The use of buckwheat flour and almond flour affirm the gluten-free nature while also boosting the nutritional value.
With the combination of allspice, nutmeg, and cinnamon, this spiced carrot cake emits an irresistible aroma that will spread joy throughout your home. The addition of walnuts and crystallized ginger enhances the cake’s flavor profile with its crunchiness, nuttiness, and subtle heat.
Also noteworthy is the creamy cream cheese frosting drizzled atop this masterpiece. Made using vegan butter or dairy-free cream cheese frosting depending on your preference along with maple syrup for a subtle sweetness.
This spiced carrot cake is ideal for birthdays or any special occasion as well as an indulgent dessert during the holiday season. You can enjoy this guilt-free cake subtly sweetened making it perfect for an afternoon snack paired with tea or coffee.
Get ready for a mouth-watering experience with every bite!
Why You’ll Love This Recipe
Do you have a sweet tooth but worry about gluten and dairy intake? Are you looking for a cake recipe that’s both scrumptious and healthy? Look no further because I present to you the Spiced Carrot Cake (Gluten Free) Recipe!
This delightful cake is made with fresh carrots, walnuts, and crystallized ginger, mixed with a warm blend of allspice, nutmeg, cinnamon, and other spices. It’s gluten-free and dairy-free, so everyone can enjoy it without worrying about any adverse health effects.
But why should you love this recipe? For starters, it’s incredibly easy to make. The recipe comes with simple instructions that even beginners can follow. All you need to do is mix the dry ingredients with the wet ones and bake the batter in a preheated oven for about 30 minutes.
Secondly, this spiced carrot cake is very versatile. You can use it as a dessert or snack or even turn it into cupcakes for party desserts. The cake pairs wonderfully with a cream cheese frosting or vegan buttercream if desired. You can add chopped nuts, raisins or dried fruit to your liking to give it an extra texture.
Most importantly, this spiced carrot cake is wonderfully moist and fluffy thanks to its clever balance of buckwheat flour and almond flour. The blend also makes it much healthier than traditional wheat flour.
In conclusion, this spiced carrot cake recipe ticks all the right boxes – healthy, delicious, easy to make, and versatile. So why not give it a try at your next gathering or simply when you’re in the mood for baking something sweet? I guarantee you’ll love this scrumptious gluten-free carrot cake just as much as I do!
Get ready to gather your ingredients for this scrumptious Spiced Carrot Cake recipe! In order to make this gluten-free dessert, you’ll need a combination of dry and wet ingredients. Don’t worry, though – many of these ingredients are likely already stocked in your pantry if you’re someone who enjoys cooking and baking from scratch.
- 2 cups shredded carrots
- 1 cup buckwheat flour
- 1/2 cup almond flour
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/3 cup maple syrup
- 1/2 cup melted vegan butter (or regular butter if not dairy-free)
- 1/3 cup finely chopped crystallized ginger
- 1/2 cup chopped walnuts
- 1/2 cup raisins
While the majority of the ingredients listed above are gluten-free (including the buckwheat flour and almond flour), it’s important to double-check the labels on each ingredient before using them in your recipe. For example, if you plan to use baking powder or baking soda, be sure that they are labeled as gluten-free.
Now that you have all of your ingredients ready, let’s move on to the next step: whipping up this delightful spiced carrot cake!
The Recipe How-To
Now that you have all the necessary ingredients, let’s dive into the recipe. This Spiced Carrot Cake is easy to make and perfect for any occasion – a delightful dessert to serve at a dinner party or a treat during afternoon tea.
Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together 2 cups of gluten-free flour blend, 1 teaspoon of baking soda, 2 teaspoons of baking powder, ½ cup of brown sugar, 1 tablespoon of cinnamon, 1 teaspoon of allspice, ¼ teaspoon of nutmeg and 1/8 teaspoon of salt.
Step 2: Combine Wet Ingredients
In another large mixing bowl, cream together 2/3 cup vegan butter with 3/4 cup maple syrup until smooth. Add in the 2 large eggs, one at a time, beating well after each addition.
Step 3: Stir in Dry Ingredients and Shredded Carrots
Gradually add dry ingredients to wet mixture until just combined. Stir in three cups of shredded carrots until evenly dispersed throughout the batter.
Step 4: Fold in Walnuts and Crystallized Ginger
Next, fold in chopped crystals ginger and walnuts for added texture and flavor.
Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C). Grease two 9-inch cake pans with cooking spray or line them with parchment paper. Divide your batter equally between both pans and even out the surface. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Wait for around 10 minutes before removing from pans and cooling completely on a wire rack.
Once you’re done with this recipe, you’ll have an absolutely delicious spiced carrot cake waiting for you – with its moist and fluffy texture and its perfect blend of spices, it’ll be a treat for your taste buds. Enjoy with an optional cream cheese frosting, chopped walnuts, or any other topping of your choice.
Substitutions and Variations
My dearest readers, do not fret if the ingredients listed above do not match with your pantry staples! Allow me to share some of my beloved substitutions and variations that will undoubtedly yield a delectable Spiced Carrot Cake.
For a vegan version, substitute the eggs with an equivalent amount of aquafaba (the liquid from a can of chickpeas), or try using your favorite egg replacement product. In place of vegan butter, use coconut oil or another plant-based substitute. To avoid dairy, opt for one of my delicious dairy-free frosting recipes that will be perfect atop this cake.
If you are avoiding gluten, simply use a gluten-free flour blend in place of the all-purpose flour. Almond flour is also an excellent choice for this recipe which will bring additional moisture to the cake. I highly recommend a blend that contains xanthan gum to help bind the ingredients together.
To add more texture and flavor to your spiced carrot cake, experiment by adding different types of nuts or dried fruits such as raisins or cranberries. Walnuts work particularly well in this recipe as they provide a wholesome crunch with every bite.
For those who appreciate a twist on traditional flavors, consider playing with the spices. You may use cardamom in place of allspice to give it a sophisticated touch. Cinnamon can be replaced with ground ginger, giving it a spicier kick. And, for an extra-special variation during the holiday season, try adding 1/2 teaspoon of ground cloves for that earthly feel.
Lastly, if you are short on time and looking for an easy-to-make Spiced Carrot Cake, try substituting the cake mix with our Simple Mills Almond Flour Snack Bars – Spiced Carrot flavor. It’s moist & tender and tastes great when served cold or at room temperature!
I hope these variations give you the confidence to experiment and create your unique version of this scrumptious Spiced Carrot Cake.
Serving and Pairing
Once the spiced carrot cake is baked to perfection, you can serve it in many ways, depending on your preferences. A classic choice is to smother it with a thick and creamy cream cheese frosting that balances the spicy and sweet notes of the cake perfectly. The frosting can be spiked with cardamom, as well, for an exotic twist that works particularly well in winter or Christmas gatherings.
If you want to keep things lighter and dairy-free, you can swap the cream cheese frosting for a vegan butter and maple syrup frosting. This version retains the cake’s sweetness but adds a complex flavor that comes from the maple syrup and spices.
Those who love nuts and dried fruits will appreciate adding walnuts or raisins into the batter for extra crunch and chewiness. You can also top the cake with crystallized ginger or shredded coconut, for some extra flair.
Pair this gluten-free spiced carrot cake with a warm cup of tea, coffee, or hot chocolate to create a cozy atmosphere. It’s an excellent treat for afternoon tea parties or casual gatherings with friends or family. If you’re hosting a larger crowd, you can cut the cake into smaller bars that are easy to grab and snack on.
Lastly, don’t limit yourself to serving spiced carrot cake as dessert. Its neutral flavors make it an ideal breakfast or brunch item as well. Serve it with a dollop of Greek yogurt or sprinkle some cinnamon on top for a nutritious yet indulgent start of the day.
Make-Ahead, Storing and Reheating
Dearest readers, if you plan to make this gluten-free and dairy-free Spiced Carrot Cake, you might want to think about making it ahead of time. Luckily, you can bake this carrot cake up to two days in advance and keep it in an airtight container at room temperature.
If you’re a busy soul, you can make the cake batter up to a day in advance and store it in the refrigerator. Let the batter come to room temperature for 30 minutes before baking. That way, you’ll be able to relax and enjoy the scent of this delicious cake as it bakes.
In terms of storing this lovely creation, you can keep it in the fridge for up to five days in an airtight container. This scrumptious cake will last longer if you don’t apply the frosting to it.
But what about reheating? Well, there’s no need to be worried, my darlings. You can reheat individual slices of cake in the microwave for 10-15 seconds or until they’re heated through. Alternatively, you can reheat the entire cake in the oven at 350°F (175°C) for 15-20 minutes. The cake will become moist and tender once again.
I hope these tips will help you make the most of your Spiced Carrot Cake. Believe me; it’s worth every effort!
Tips for Perfect Results
Now that we have gone through the various aspects of making Spiced Carrot Cake, I thought I’d share my tips and tricks for ensuring that this delightful cake comes out perfectly every time!
First, make sure that all your ingredients are at room temperature. This helps them combine better and create a smoother batter. Cold eggs, butter or cream cheese can clump up and leave lumps in your batter which can affect the texture of the cake.
When measuring dry ingredients like flour, use a whisk or fork to stir them first, to loosen them up and avoid any lumps. Then spoon the flour into a measuring cup and level it off with a knife. Don’t scoop it straight from the bag as it can pack down the flour and give you more than what you need.
Another important tip to remember is to not overmix your batter. Once the dry and wet ingredients are combined, stop mixing it. Overmixing causes gluten formation in the flour which makes the cake denser and less moist.
If you want to add some crunch to your cake, try using walnuts instead of pecans. The unique bitterness of walnuts can balance out the sweetness of the cake wonderfully.
Lastly, frosting is very important when it comes to carrot cake. Try using vegan cream cheese frosting if you want a dairy-free option. A simple yet delicious alternative to cream cheese frosting is maple whipped cream – mix heavy cream with some maple syrup until it forms soft peaks.
With these tips, you’ll be able to make a spiced carrot cake that is moist, fluffy, and bursting with flavor every time!
In conclusion, this Spiced Carrot Cake recipe is not just any ordinary cake, it’s a moist and fluffy dairy-free gluten-free dessert that is simply worth indulging in. With fresh grated carrots, crunchy walnuts, and chewy crystallized ginger, every bite will burst with comforting flavors of fall spices like cinnamon, nutmeg, and allspice. Plus, you can easily switch it up by making carrot cupcakes or even a chocolate carrot cake by adding cocoa powder to the batter. And with the option to use vegan butter and cream cheese frosting, everyone can enjoy this delightful cake without compromising their dietary restrictions. So dust off that mixing bowl and give this spiced carrot cake recipe a try today!
Spiced Carrot Cake (Gluten Free) Recipe
- 2/3 cup buckwheat flour
- 2/3 cup brown rice flour
- 3/4 cup brown sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 3 tablespoons unsalted vegan butter, softened
- 3 eggs, room temperature
- 2 cups carrots, grated
- 1/4 cup crystallized ginger, minced
- 1/2 cup crushed walnuts (optional)
- Make sure all your ingredients are at room temperature. Preheat oven to 350°F degrees. Grease a 9 x 13 x 2-inch baking dish.
- In a large bowl, sift the flours, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.
- With a whisk, lightly beat together the oil and butter. Then beat in the eggs. Pour this mixture into the flour mixture and blend. Stir in the carrots, ginger and walnuts (optional).
- Spread the batter in the prepared pan. Bake for 45 minutes. Check if done, if not bake at 5 minute intervals until toothpick inserted comes out clean.
- Let cool in the pan for 15 minutes, invert onto a rack and cool.