What Makes This The Best Ever Gluten Free Carrot Cake
The secret to this carrot cake is what I like to call “a happy accident”. One day, while recipe testing at home for my first bakery, the shredding attachment on my food processor broke. I was already in the middle of making carrot cake so I just threw the carrots in the food processor with the regular blade. The pulverized, finely ground carrots resulted in the moistest, most beautifully textured carrot cake I had ever had and a new recipe was born.
Don’t Forget The Frosting
The frosting for this cake is reminiscent of cheesecake, slightly sweet and made with more cream cheese than butter. It is important to use a high quality vanilla extract, I prefer one that contains the seeds as well such as Nielsen-Massey pure vanilla bean paste. This cake was always the most popular item sold by the slice in my bakery cases and sold out every weekend no matter how much we made. I think the flavor and texture of this cake is even better after it is refrigerated over night.
This recipe also makes great cupcakes but in my bakery the cake slices were always more popular because of the cake to frosting ratio.
Best Flour Choices
In my bakery I always used Cup 4 Cup Gluten free flour, however, have also made this recipe successfully with Better Batter, Bob’s Red Mill 1 :1, King Arthur Measure for Measure and both of my copycat mixes
Gluten Free Carrot Cake - The Best Ever
Tips for success:
Make sure all ingredients are at room temperature
When measuring flour always fluff the flour up with a whisk or spoon and then spoon into your measuring cup and gently level off with a knife or spatula. Do not tap or shake the cup as that will settle the flour and give you an incurate measurement.
- 2 cups Gluten Free 1:1 Flour
- 2 tsp baking Soda
- 1 tsp kosher salt
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1 cup brown sugar, packed
- 1 cup sugar
- 1 1/4 cup canola oil
- 4 eggs
- 8 oz carrots, peeled
- 1 ½ cup walnuts chopped
- 16 ounces cream cheese room temp.
- 10 oz unsalted butter 2 1/2 sticks, room temp.
- 2 1/2 cups confectioners sugar
- 1 1/2 tsp pure vanilla extract or paste
- 1/2 tsp kosher salt
For the cake
Preheat oven to 350
Spray and lightly flour two 9 inch cake pans and place a parchment or wax paper cake circle in the bottom of each pan
Mix all of the dry ingredients in large bowl until incorporated and set aside
Grind peeled and cleaned carrots in a food processor until they are finely found and uniform. If there are a few large stray pieces just remove them. No one wants a hunk of carrot in their cake
Mix eggs, ground carrots and oil until just combined
Add the wet ingredients and the walnuts to the dry ingredients and mix until well combined. Let the batter rest for at least 30 minutes.
Divide into prepared pans and bake at 350 for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Remove cakes from the oven and let cool for 5 minutes in the pans.
Run a knife around the edge of the pan to loosen the cake and invert onto parchment or wax paper to cool
For the frosting
Make sure all ingredients are room temperature.
Combine the butter and cream cheese in the bowl of a stand mixer (or use an electric hand mixer) and beat until creamy, well-combined, and lump-free.
Add vanilla extract and salt, mix well to combine.
With mixer on low, gradually add powdered sugar until completely combined.
Use to frost completely cooled cake or cupcakes.