Best Gluten Free Carrot Cake
Made with toasted coconut and pineapple, the crumb is so delicate and moist, your guests will never know it's gluten free!
Ingredients
- 1 1/4 cups brown rice flour
- 1/3 cup potato starch
- 3 tablespoons white rice flour
- 3 tablespoons tapioca flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon xanthan gum (improves texture and binding - omit if allergic to it)
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup packed brown sugar
- 1/2 cup granulated white sugar
- 3 large eggs
- 1/2 cup plus 2 tablespoons oil (avocado, olive, coconut, etc)
- 1 teaspoon quality pure vanilla extract
- 3/4 cup cooked pureed carrots (boil carrots until soft, then drain, puree and let cool)
- 3/4 cup crushed pineapple , drained
- 1/4 cup milk (or dairy free alternative of choice)
- 1/2 cup shredded coconut , spread out on baking sheet and toasted at 325F for 8-10 minutes until lightly browned, then cooled
- For the Cream Cheese Frosting:
- 1/2 cup butter , softened
- 8 ounces cream cheese , room temperature
- 4 cups powdered sugar
- 2 teaspoons quality pure vanilla extract
- or use Dairy-Free Cream Cheese Frosting (click link)
- For the Marzipan Carrots (optional)
- Homemade Marzipan (super easy and way cheaper than store-bought), half of one batch is enough
- or store-bought marzipan
- Red, yellow and green natural food coloring
Instructions
- Grease two 9-inch pans. (If making a sheet cake instead, grease a 9x13 inch pan). Preheat the oven to 350 degrees F.
- In a small bowl, combine the flours, baking soda, xanthan gum, salt, cinnamon, and nutmeg.In a larger bowl, add the sugars, eggs, oil and vanilla extract and beat until combined. Add the milk, pureed carrots and pineapple and stir to combine. Add the flour mixture and toasted coconut (if using) and stir just until combined. Be careful not to over-stir.
- Pour equal amounts of batter into the pans. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pans for about 5 minutes and then carefully invert onto a wire rack to cool completely.
- To Make the Cream Cheese Frosting: Place the butter and cream cheese in a large mixing bowl and beat with an electric beater until combined. Add the powdered sugar and vanilla extract and beat until smooth. Frost the top side of the bottom layer and set the second layer on top of it. Frost the rest of the cake.
- To Make the Marzipan Carrots (optional): Use a ratio of 2:1 yellow to red food coloring to make orange-colored marzipan. Use green food coloring to color a little bit of marzipan green for the leaves. Shape the orange marzipan into small carrots and set them on wax paper or other non-stick surface. Break of tiny bits of green marzipan, shape them into foliage, and press them to the carrots. Set aside until ready to use. These can be made several days in advance, just keep them covered/airtight so they don't dry out.
- Arrange the marzipan carrots on the cake.Cut the cake into wedges so that each slice has at least one marzipan carrot on it. Serve and enjoy!
Nutrition
Calories: 615kcal | Carbohydrates: 92g | Protein: 5g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 81mg | Sodium: 446mg | Potassium: 229mg | Fiber: 2g | Sugar: 71g | Vitamin A: 1902IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet