Gluten Free Carrot Cake With Cream Cheese Frosting Recipe

Gluten Free Carrot Cake With Cream Cheese Frosting Recipe :-You are about to bake the most delicious gluten-free carrot cake you have ever made. Not only is it exceedingly simple to prepare, but it is also exceptionally flavorful, soft, and tender, and it is delightfully moist.

It is a recipe that can be made in a single bowl, and it is completely foolproof. It is topped with my go-to cream cheese frosting, which is made with heavy or double cream rather than butter. This makes it a much lighter and fluffier texture, and it is also not overly sweet.

Gluten Free Carrot Cake With Cream Cheese Frosting Recipe

INGREDIENTS :

Gluten free carrot cake:

• 225 g (1 cup + 2 tbsp) light brown soft sugar
• 120 g (½ cup + 1 tbsp) sunflower or vegetable oil
• 3 US large/UK medium eggs, room temperature
• ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
• 200 g (1⅔ cups) plain gluten free flour blend (I used Doves Farm Freee plain white gluten free flour that doesn’t have any
• xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend,
• 1 cup = 150g, so ideally use a kitchen scale for best results.)
• ¾ tsp baking powder
• ¾ tsp baking soda
• ½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
• ¼ tsp salt
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 225 g (about 2¼ cups) peeled and coarsely grated carrots (about 3-4 medium carrots) (Note that the volume of grated
• carrots can vary widely based on how tightly you pack them into the measuring cup. For best results, weigh them using a kitchen scale.)
• 90 g (about ¾ cup) walnuts, roughly chopped

Cream cheese frosting:

• 170 g (¾ cup) cream cheese, cold from the fridge
• 175 g (¾ cup) heavy/double cream, cold from the fridge
• 80 g (⅔ cup) powdered/icing sugar, sifted (You can adjust the amount if you want the frosting to be more or less sweet.)
• ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
• walnuts, roughly chopped, for decoration

INSTRUCTIONS :

Gluten free carrot cake:

• Set the rack in the oven to the middle position, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius), and line a square baking tray measuring 9 inches (23 centimeters) with parchment paper or baking paper.
• An important piece of advice: when you are lining the baking pan, it is recommended that you leave some overhanging parchment or baking paper. This will make it easier to remove the cake from the tin at a later time.
• Light brown sugar, oil, eggs, and vanilla extract should be mixed together in a large basin using a whisk until they are thoroughly incorporated.

• The gluten-free flour blend, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger, and nutmeg should be sifted in while the mixture is being mixed.
• Combine all of the ingredients by whisking them together until you get a smooth mixture that does not contain any clumps of flour.
• Incorporate the carrots that have been roughly grated and the walnuts that have been roughly chopped into the batter, and fold them in until they are uniformly distributed throughout the mixture.
• Once the batter has been transferred into the baking tray that has been lined, smooth out the top.

• Bake at 350 degrees Fahrenheit (180 degrees Celsius) for approximately 35 minutes, or until the cake has risen to the desired level, has a golden brown top, and a toothpick or cake tester put into the center comes out clean.
• In the event that the cake begins to brown too rapidly, ensure that it is covered with a layer of aluminum foil with the glossy side facing up and continue baking until it is done.
• The cake should be allowed to cool for around ten to fifteen minutes within the baking tin before being removed from the tin and placed on a wire rack to finish cooling.

Cream cheese frosting:

• You have the option of preparing the cream cheese frosting by hand with a large balloon whisk, by using a stand mixer that is equipped with the whisk attachment, or by using a hand mixer that is equipped with the double beaters combination.
• The cream cheese should be whisked in a large basin (or the bowl of a stand mixer, if one is being used) until it is creamy and has a more flowing consistency.
• After adding the heavy or double cream, powdered or icing sugar, and vanilla, whisk the mixture until it forms semi-soft peaks. When you swirl the frosting around with a spoon or a rubber spatula, it should maintain its shape throughout the process.

• You do not want it to be too runny or too loose, but you should also be careful not to over-whip it because doing so can cause it to become too stiff and too thick.
• To add some creative swirls and swoops, use a small offset spatula or the back of a spoon to spread the cream cheese frosting all the way to the edges of the carrot cake after it has been allowed to cool.
• On top of that, as a decorative touch, sprinkle some additional chopped walnuts, slice, and serve.

Storage:

• The gluten free carrot cake keeps well in a closed container in the fridge for 3-4 days.