Gluten-Free Carrot Cake – 719woman.com
Bon Appetit magazine is one of my very favorite sources for new recipes to try, especially when I’m wanting to cook something that’s totally out of my repertoire. I found this Carrot Cake recipe, which just so happens to be gluten-free, on their list of their 25 most popular recipes for 2018.
Now I’ve never been a fabulous baker and since being diagnosed with celiac disease and going gluten-free, I really don’t bake anything at all anymore. But this looked easy enough and so delicious, I had to give it a try. And it was seriously so darn good, I could have eaten the entire cake by myself. Seriously. (I took it to a party and it was gobbled up, and nobody could guess it was gluten-free.)
Here’s the recipe, don’t let the long list of ingredients scare you. It’s super easy! And scroll down for the other 24 Bon Appetit favorite recipes for 2018.
GLUTEN-FREE CARROT CAKE (Bon Appetit)
Ingredients For Cake:
1/2 cup virgin coconut oil, melted, plus more for pans
3 cups almond flour, plus more for dusting pans
1 1/2 tsp. kosher salt
1 tsp. baking powder
1 tsp. ground cardamom
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. baking soda
5 large eggs
1 1/4 cups (packed) dark brown sugar
1 tsp. vanilla extract
10 oz. carrots, peeled, coarsely shredded, squeezed firmly to expel excess water
3/4 cup shredded unsweetened coconut
3/4 cup walnuts, finely chopped
1/2 cup golden raisins
Ingredients For Frosting:
8 oz. cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups powdered sugar (make sure it’s gluten-free)
1/3 cup Greek yogurt
1 tsp. vanilla extract
pinch of kosher salt
Directions For Cake:
Preheat oven to 350 degrees. Grease two 8″ parchment-lined round cake pans with oil, then dust with almond flour, tapping out excess.
Whisk salt, baking powder, cardamom, cinnamon, ginger, baking soda, and remaining 3 cups flour in a medium bowl.
Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until more than tripled in volume and mixture holds a ribbon for several seconds when drizzled over itself, 5-7 minutes. (Beating the eggs thoroughly in this stage goes a long way toward creating an aerated, light crumb, which is critical when using gluten-free ingredients.) Beat in vanilla.
Toss carrots, coconut, walnuts, raisins, and remaining 1/2 cup oil in another medium bowl.
Reduce mixer speed to low. Add flour mixture in 3 additions, alternating with carrot mixture in 3 additions, to egg mixture, beating well after each addition.
Divide batter between prepared pans. Bake cake until lightly browned across the top, a tester inserted into the center comes out clean, and the top springs back when gently poked, 33-36 minutes. Let cool 10 minutes. Carefully run a knife around the edges of pans to release cake, then invert onto a wire rack. Let cool completely.
Directions For Frosting & Assembly:
Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl, scraping down as needed, until very smooth, about 2 minutes. Reduce mixer speed to low and add powdered sugar. Beat until combined. Add yogurt, vanilla, and salt and increase speed to medium-high. Beat, scraping down occasionally, until light and airy, about 4 minutes. Chill 10 minutes if needed to stiffen slightly to a spreadable consistency.
Arrange one cake round domed side down on a large plate or platter. Cover top and sides with one-third of frosting. Top with remaining cake layer, domed side up. Coat top and sides with remaining frosting.
*Cake can be made 3 days ahead. Cover with a cake dome and chill.