Gluten Free Chocolate Carrot Cake
Description
A twist on the classic! This carrot cake has cocoa powder and a few of the traditional spices found in your classic carrot cake. The finely shredded carrots provide the perfect amount of moisture. Pair it with a classic cream cheese frosting as I did here, or mix it up a and try a chocolate cream cheese frosting. Either way, let me know what you think if you make it. Enjoy!
- Gluten Free
- Vegetarian
- 45 minutes prep time
- 30 minutes cook time
- 30 minutes chill time
Recipe
For the cake:
2 cups (260g) gluten free flour blend
1/2 cup (50g) cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups (300ml) vegetable oil
1 1/2 cups (300g) granulated sugar
1/2 cup (100g) brown sugar
4 eggs
300 g (3 cups) finely grated carrots
For the cream cheese frosting:
11 oz cream cheese
11 tablespoons (155g) butter, softened
4 cups (460g) powdered sugar
1 tablespoon vanilla extract
For the cake:
1. Line and spray three 6” cake pans. Preheat oven to 350°.
2. Sift together dry ingredients into a medium bowl, then set aside.
3. In a large bowl, combine vegetable oil and sugars.
4. Add eggs and mix well. Stir in carrots.
5. Slowly add dry ingredients and mix until fully incorporated.
6. Divide batter evenly between 3 prepared pans.
7. Bake at 350°F for 28-32 minutes or until toothpick inserted into the center comes out clean.
8. Allow cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire baking rack.
For the frosting:
2. Mix together cream cheese and softened butter until smooth.
3. Add the vanilla extract and half of the powdered sugar and beat until smooth.
4. Add remaining powdered sugar and beat until combined.
Assembly:
1. Tape cake board to cake turn table making sure it is in the center.
2. Place a dollop of frosting on the cake board and smooth it out. Add the first cake layer and center it on the board, pressing down lightly to secure it in place.
3. Add thin layer of frosting and smooth into an even layer. Top with second cake layer.
4. Apply thin layer of frosting and smooth into an even layer. Top with final cake layer.
5. Apply a thin even coat of frosting around the sides and top of cake to crumb coat the cake.
6. Refrigerate 20 minutes.
7. Apply even layer of frosting around the sides and top of cake and use a cake comb/angled spatula to smooth it out. Decorate as desired. I used Wilton 1M and 4B tips to create the look on the top of the cake and topped it with sugar sprinkles.
8. Slice and enjoy!
For the cake:
2 cups (260g) gluten free flour blend
1/2 cup (50g) cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups (300ml) vegetable oil
1 1/2 cups (300g) granulated sugar
1/2 cup (100g) brown sugar
4 eggs
300 g (3 cups) finely grated carrots
For the cream cheese frosting:
11 oz cream cheese
11 tablespoons (155g) butter, softened
4 cups (460g) powdered sugar
1 tablespoon vanilla extract
For the cake:
1. Line and spray three 6” cake pans. Preheat oven to 350°.
2. Sift together dry ingredients into a medium bowl, then set aside.
3. In a large bowl, combine vegetable oil and sugars.
4. Add eggs and mix well. Stir in carrots.
5. Slowly add dry ingredients and mix until fully incorporated.
6. Divide batter evenly between 3 prepared pans.
7. Bake at 350°F for 28-32 minutes or until toothpick inserted into the center comes out clean.
8. Allow cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire baking rack.
For the frosting:
2. Mix together cream cheese and softened butter until smooth.
3. Add the vanilla extract and half of the powdered sugar and beat until smooth.
4. Add remaining powdered sugar and beat until combined.
Assembly:
1. Tape cake board to cake turn table making sure it is in the center.
2. Place a dollop of frosting on the cake board and smooth it out. Add the first cake layer and center it on the board, pressing down lightly to secure it in place.
3. Add thin layer of frosting and smooth into an even layer. Top with second cake layer.
4. Apply thin layer of frosting and smooth into an even layer. Top with final cake layer.
5. Apply a thin even coat of frosting around the sides and top of cake to crumb coat the cake.
6. Refrigerate 20 minutes.
7. Apply even layer of frosting around the sides and top of cake and use a cake comb/angled spatula to smooth it out. Decorate as desired. I used Wilton 1M and 4B tips to create the look on the top of the cake and topped it with sugar sprinkles.
8. Slice and enjoy!