Carrot Cake
Description
Another birthday, another cake my friend celebrated his birthday a few weeks ago so I made him hi favorite carrot cake! This carrot cake is super moist and delicate, and the cream cheese frosting is a perfect match! Enjoy!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 25 minutes cook time
- 45 minutes total time
Recipe
For the cake:
1 cup (125g) gluten free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/4 plus 1/8 cup (90 ml) vegetable oil
2 large eggs, room temperature
3/4 cup (150g) brown sugar
1/4 cup (50g) granulated sugar
1/4 cup (60g) sour cream or applesauce
1/2 teaspoon vanilla extract
1 1/2 cups (150g) grated carrots
For the cream cheese frosting:
8 oz cream cheese
6T butter
2 2/3 cups powdered sugar
1 1/2 tsp vanilla
For the cake:
1. Preheat oven to 350° F. Spray and line three 4” cake pans.
2. In medium bowl, combine gluten free flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.
3. In large bowl, whisk together oil, eggs, sugars, sour cream and vanilla extract.
4. Add grated carrots and mix until well combined.
5. Fold in dry mixture until just combined.
6. Divide batter evenly between three prepared pans.
7. Bake at 350° for 25-28 minutes or until toothpick comes out clean.
8. Remove from oven and allow to cool in pan for 15 minutes. Remove from pans and allow to cool completely on cooling rack before frosting. If you would like you frost cakes the next day, wrap each layer in plastic wrap and store in the refrigerator overnight.
For the cream cheese frosting:
1. Mix together softened cream cheese and softened butter.
2. Sift in half the powdered sugar and mix until combined.
3. Sift in remaining powdered sugar and mix well.
4. Add vanilla extract and mix until smooth.
Assembly:
1. Level the tops of each cake. Save scraps for decoration!
2. Place first cake layer in middle of cake board, securing it with small amount of frosting.
3. Apply thin layer of cream cheese frosting and top with second cake layer.
4. Apply thin layer of cream cheese frosting and top with final cake layer, making sure it is level and evenly stacked.
5. Crumb coat cake and refrigerate 30-60 minutes.
6. Apply thicker layer of frosting evenly over entire cake and smooth with bench scraper.
7. Grate the scraps of cake into crumbs. Use cake crumbs and remaining frosting to decorate as desired.
8. Slice and Enjoy! Store extra cake in an airtight container in the refrigerator.
For the cake:
1 cup (125g) gluten free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/4 plus 1/8 cup (90 ml) vegetable oil
2 large eggs, room temperature
3/4 cup (150g) brown sugar
1/4 cup (50g) granulated sugar
1/4 cup (60g) sour cream or applesauce
1/2 teaspoon vanilla extract
1 1/2 cups (150g) grated carrots
For the cream cheese frosting:
8 oz cream cheese
6T butter
2 2/3 cups powdered sugar
1 1/2 tsp vanilla
For the cake:
1. Preheat oven to 350° F. Spray and line three 4” cake pans.
2. In medium bowl, combine gluten free flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.
3. In large bowl, whisk together oil, eggs, sugars, sour cream and vanilla extract.
4. Add grated carrots and mix until well combined.
5. Fold in dry mixture until just combined.
6. Divide batter evenly between three prepared pans.
7. Bake at 350° for 25-28 minutes or until toothpick comes out clean.
8. Remove from oven and allow to cool in pan for 15 minutes. Remove from pans and allow to cool completely on cooling rack before frosting. If you would like you frost cakes the next day, wrap each layer in plastic wrap and store in the refrigerator overnight.
For the cream cheese frosting:
1. Mix together softened cream cheese and softened butter.
2. Sift in half the powdered sugar and mix until combined.
3. Sift in remaining powdered sugar and mix well.
4. Add vanilla extract and mix until smooth.
Assembly:
1. Level the tops of each cake. Save scraps for decoration!
2. Place first cake layer in middle of cake board, securing it with small amount of frosting.
3. Apply thin layer of cream cheese frosting and top with second cake layer.
4. Apply thin layer of cream cheese frosting and top with final cake layer, making sure it is level and evenly stacked.
5. Crumb coat cake and refrigerate 30-60 minutes.
6. Apply thicker layer of frosting evenly over entire cake and smooth with bench scraper.
7. Grate the scraps of cake into crumbs. Use cake crumbs and remaining frosting to decorate as desired.
8. Slice and Enjoy! Store extra cake in an airtight container in the refrigerator.