Best Gluten-Free Carrot Cake

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Average Rating: 5 | Rated By: 1 users

Who doesn’t love a delicious moist carrot cake? At Easter, carrot cake is often served as dessert. In this gluten-free carrot cake, I replaced white sugar with coconut sugar and orange juice, making the cake moist and still keeping the sweetness. For the frosting which is typically very rich, cheesy and super sweet, I added sour cream and cut back on the sugar, making it light and zesty. This is truly the best carrot cake recipe with half the sugar. Enjoy!

Ingredients

  • 1 Tbsp. GF ground cinnamon
  • 1 1/2 tsp. GF aluminum-free baking powder
  • 1 tsp. GF baking soda
  • 1/2 tsp. GF ground nutmeg
  • 1/2 tsp. Pure fine sea salt
  • 1/2 cup extra-virgin olive oil
  • 3 large eggs, at room temperature
  • 1 Tbsp. Pure vanilla extract
  • 3/4 cup fresh orange juice (1 large orange)
  • 2 1/2 cups finely grated carrots (I used a food processor, took 7 seconds)
  • 3/4 cup unsweetened coconut flakes
  • 1/2 cup sulphite free raisins, soaked in hot water for 3 minutes then drained
  • FROSTING
  • 8 oz. good quality cream cheese, at room temperature
  • 1/2 cup light sour cream, at room temperature
  • 2 Tbsp. Unsalted butter, at room temperature
  • 1 cup GF confectioners sugar (icing sugar, powder sugar)
  • 1 Tbsp. Fresh lemon juice
  • 1 tsp. Pure vanilla extract
  • 1 cup roughly chopped walnuts or pecans
  • Instructions

  • Preheat oven to 350 F and lightly spray 2 x (9-inch) springform cake pans with cooking oil
  • In a medium bowl whisk together first 6 ingredients
  • In a separate large bowl, cream together coconut sugar, olive oil, eggs and vanilla. Add orange juice, carrots and raisins and stir to combine
  • Add dry ingredients with coconut flakes into wet mixture 1/3 at a time. Mix just until all the ingredients are blended. Do not over mix
  • Pour batter evenly into prepared pans and bake for 25 minutes. Set aside to cool
  • For the frosting, cream together cream cheese, sour cream and butter. Add sugar, lemon juice and vanilla and mix until creamy. Finally stir in walnuts
  • When cakes are cooled frost one with half the frosting, then place the second cake on top and finish frosting. Refrigerate for a minimum of 2 hours or overnight. I decorated mine with shredded coconut, carrots and walnuts
  • Note; I used only one cup of sugar for the frosting which makes the frosting zesty and not super sweet. If you prefer more sweetness add more sugar


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