Gluten-Free Carrot Cake

Name: Gluten-Free Carrot Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 2 teaspoons baking soda; 473 milliliters grated peeled carrots (about two large carrots); 2 teaspoons cinnamon; 118 milliliters cream cheese, at room temperature; 4 larges eggs, at room temperature; 425 grams cups (about gluten free flour mix; 473 milliliters granulated sugar; 2 Tbsps juice and 1 teaspoon zest from 1 lemon; 1 teaspoons nutmeg; 710 milliliters powdered sugar, sifted; 1 teaspoon salt; 118 milliliters unsalted butter, at room temperature; 237 milliliters shredded unsweetened coconut; 1 teaspoon vanilla extract; 355 milliliters vegetable oil; 237 milliliters finely chopped walnuts; 2 teaspoons xanthan gum

This gluten free, fodmap friendly, and vegetarian recipe serves 6. One portion of this dish contains about 16g of protein, 55g of fat, and a total of 1246 calories. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your Easter event. Head to the store and pick up granulated sugar, salt, cinnamon, and a few other things to make it today.

Instructions

For the cake: Adjust oven rack to center position and preheat oven to 350ºF. Generously butter two 8-inch round cake pans and set aside.

Ingredients you will need

Butter

Equipment you will use

Oven

Combine gluten-free flour mix, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl.

Ingredients you will need

Gluten Free Flour

Xanthan Gum

Cinnamon

Nutmeg

Salt

Equipment you will use

Mixing Bowl

Whisk until thoroughly combined. Set aside.

Equipment you will use

Whisk

Add sugar, oil, and eggs to the bowl of a stand mixer fitted with the whisk attachment, or add to a large bowl and use a handheld electric mixer. Beat until smooth, about one minute.

Ingredients you will need

Sugar

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Stand Mixer

Whisk

Bowl

Add vanilla and beat for another minute. Slowly add the flour mixture and beat at medium-low speed for 1 minute. Fold in carrots, walnuts, and coconut with a spatula.

Ingredients you will need

Carrot

Coconut

Vanilla

Walnuts

All Purpose Flour

Equipment you will use

Spatula

Pour batter into prepared pans.

Bake until a toothpick inserted in the middle comes out clean, about 50 minutes.

Equipment you will use

Toothpicks

Oven

Transfer pans to a cooling rack and allow to cool for 10 minutes. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto rack, peel off paper and allow to cool completely.

Equipment you will use

Wire Rack

Knife

Frying Pan

For cream cheese frosting: Beat butter and cream cheese in stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer until light and fluffy.

Ingredients you will need

Cream Cheese Frosting

Cream Cheese

Butter

Equipment you will use

Hand Mixer

Stand Mixer

Whisk

Bowl

Add powdered sugar and beat at low speed until well blended. Beat in vanilla, lemon zest and juice until smooth.

Ingredients you will need

Powdered Sugar

Lemon Zest

Vanilla

Juice

Place one cooled cake on a platter.

Spread a thick layer of frosting onto the top of the cake, covering the entire surface evenly, then set the other cake on top. Use an offset spatula to spread more icing around the top and sides of the cake. If you like, pipe small rosettes of icing around the cake's edges for a decorative touch. (See here for a photo slideshow on how to frost a cake.)

Ingredients you will need

Frosting