Name: Decadent Gluten-Free Carrot Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups gluten-free measure-for-measure flour (300 grams); 2 teaspoons baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon kosher salt; 1 cup vegetable oil or canola oil (240 ml); 1 1/2 cups packed brown sugar (300 grams); 1/2 cup granulated sugar (100 grams); 4 large eggs; 3/4 cup unsweetened applesauce (133 grams); 1 teaspoon vanilla extract; 3 cups peeled, grated carrots (260 grams) – lightly packed; 1 cup finely chopped pecans (130 grams); 1 pound full-fat cream cheese (2 blocks/452 grams), softened to room temperature; 3/4 cup butter (1 1/2 sticks/170 grams), softened to room temperature; 5 cups powdered sugar (600 grams); 1 1/2 teaspoons vanilla extract or vanilla bean paste; 1 cup chopped toasted pecans (130 grams)

Decadent Gluten-Free Carrot Cake Recipe

Decadent Gluten-Free Carrot Cake: Easy Recipe for Any Occasion

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A moist and flavorful gluten-free carrot cake with a creamy cream cheese frosting. Naturally sweetened with carrots and nuts, this vegan-friendly dessert is perfect for any occasion.

Author: admin
Prep Time: 20
Cook Time: 30
Total Time: 50
Yield: 16 slices 1x
Category: Gluten-Free
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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Dry Ingredients:
2 1/2 cups gluten-free measure-for-measure flour (300 grams)
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt

Wet Ingredients:
1 cup vegetable oil or canola oil (240 ml)
1 1/2 cups packed brown sugar (300 grams)
1/2 cup granulated sugar (100 grams)
4 large eggs
3/4 cup unsweetened applesauce (133 grams)
1 teaspoon vanilla extract

Mix-Ins:
3 cups peeled, grated carrots (260 grams) – lightly packed
1 cup finely chopped pecans (130 grams)

Cream Cheese Frosting:
1 pound full-fat cream cheese (2 blocks/452 grams), softened to room temperature
3/4 cup butter (1 1/2 sticks/170 grams), softened to room temperature
5 cups powdered sugar (600 grams)
1 1/2 teaspoons vanilla extract or vanilla bean paste

Decorator (Optional):
1 cup chopped toasted pecans (130 grams)

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Instructions

Preheat oven & prep pans: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper
Combine dry ingredients: Whisk flour, baking powder, baking soda, spices, and salt in a medium bowl
Mix wet ingredients: In another bowl, combine oil, sugars, eggs, applesauce, and vanilla
Add mix-ins: Fold grated carrots and chopped pecans into batter
Divide batter: Split mixture evenly between prepared pans
Bake: Bake 25-30 minutes until a toothpick comes out clean
Cool: Let cakes cool completely before frosting
Prepare frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy
Frost cake: Spread frosting evenly between layers and on top, then sprinkle with chopped pecans

Notes

Cake stays moist for 3 days stored in an airtight container
For vegan option: Substitute cream cheese with non-dairy alternative
*Kosher salt note: Adjust to 1 teaspoon fine salt if using table salt

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 20g
Sodium: 280mg
Fat: 12g
Saturated Fat: 6g
Carbohydrates: 42g
Fiber: 2g
Protein: 5g
Cholesterol: 65mg

Find it online: https://bestdisheasy.com/gluten-free-carrot-cake-recipe-2/