Name: Gluten-Free Carrot Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1/2 c. vegetable oil, plus more for pans -; 3 c. almond flour, plus more for pans -; 2 tsp. ground cinnamon -; 1 tsp. kosher salt -; 1 tsp. baking powder -; 1/2 tsp. ground cloves -; 1/4 tsp. nutmeg -; 1/2 tsp. baking soda -; 5 large eggs -; 1 1/2 c. packed light brown sugar -; 2 tsp. freshly grated ginger -; 1 tsp. pure vanilla extract -; 3 medium carrots, peeled and shredded (about 2 cups) -; 1/2 c. toasted shredded unsweetened coconut -; 1/2 c. toasted walnuts, coarsely chopped, plus more for garnish -; 1/2 c. drained and chopped canned pineapple -; 8 oz. cream cheese, softened -; 3/4 c. ( 1 1/2 sticks) butter, softened -; 3 1/2 c. powdered sugar, sifted -; 1 tsp. pure vanilla extract -; 1/2 tsp. kosher salt -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Carrot Cake

1. 1/2 c. vegetable oil, plus more for pans -

2. 3 c. almond flour, plus more for pans -

3. 2 tsp. ground cinnamon -

4. 1 tsp. kosher salt -

5. 1 tsp. baking powder -

6. 1/2 tsp. ground cloves -

7. 1/4 tsp. nutmeg -

8. 1/2 tsp. baking soda -

9. 5 large eggs -

10. 1 1/2 c. packed light brown sugar -

11. 2 tsp. freshly grated ginger -

12. 1 tsp. pure vanilla extract -

13. 3 medium carrots, peeled and shredded (about 2 cups) -

14. 1/2 c. toasted shredded unsweetened coconut -

15. 1/2 c. toasted walnuts, coarsely chopped, plus more for garnish -

16. 1/2 c. drained and chopped canned pineapple -

17. 8 oz. cream cheese, softened -

18. 3/4 c. ( 1 1/2 sticks) butter, softened -

19. 3 1/2 c. powdered sugar, sifted -

20. 1 tsp. pure vanilla extract -

21. 1/2 tsp. kosher salt -

How to cook deliciously - Gluten-Free Carrot Cake

1. Stage

Preheat oven to 350° and line two 8" cake pans with parchment paper. Grease sides of pan with vegetable oil and dust with almond flour to coat. Tap out excess flour.

2. Stage

In a medium bowl, whisk to combine flour, cinnamon, salt, baking powder, cloves, nutmeg, and baking soda.

3. Stage

In a large bowl, combine eggs and sugar. Using a hand mixer, beat until doubled in volume, and mixture trails off the beaters in ribbons, 5 to 7 minutes. Beat in ginger and vanilla until combined.

4. Stage

In another medium bowl, combine vegetable oil with carrots, coconut, walnuts, and pineapple.

5. Stage

Add half the dry ingredients into the bowl with the egg mixture and beat until just combined. Next, add 1/2 the carrot mixture and beat until just combined. Repeat once more until all ingredients are combined.

6. Stage

Divide batter evenly between prepared cake pans. Bake until lightly golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes.

7. Stage

Let cakes cool 10 minutes, then turn out onto a cooling rack and let cool completely.

8. Stage

Meanwhile, make the frosting: In a large bowl, beat cream cheese and butter with a hand mixer on medium-high until light and fluffy, about 2 minutes. Add powdered sugar 1 cup at a time and beat until smooth. Beat in vanilla and salt.

9. Stage

Frost cake: Place first cake on serving plate. Spread 1 cup of frosting evenly on top, then top with the second cake. Spread with 1 more cup of frosting, then frost sides. Garnish with walnuts and serve.