Gluten-Free Carrot Cake PT52M https://img1.cooker-king.com/201907/2019/1024/66/3/153277/300x200x90.jpg These paleo lemon bars would also be an excellent choice for Easter! This carrot cake is like the opposite of a German cake. And the Germans I’ve served it to have flipped for it. So have the Americans. Everyone can love this cake together! This gluten-free carrot cake is perfectly spiced, fluffy and doesn’t taste at all gluten-free! 12 servings Ingredients: 3/4 tsp. vanilla extract salt 1 1/2 cups powdered sugar 4 1/2 tbsp. unsalted butter, room temperature 18 oz. cream cheese, room temperature 14 1/2 oz. grated and peeled carrots 1 tsp. vanilla extract 1/2 cup olive oil 3/4 cup unsweetened applesauce 1 1/2 cups granulated sugar 4 large eggs 3/4 tsp. salt 2 tsp. baking soda 1/2 tsp. ground nutmeg 1 tsp. ground ginger 2 tsp. ground cinnamon 2 cups all-purpose flour for a non-gluten-free version

    Gluten-Free Carrot Cake

    3.5

    ( By Ellie )

    These paleo lemon bars would also be an excellent choice for Easter! This carrot cake is like the opposite of a German cake. And the Germans I’ve served it to have flipped for it. So have the Americans. Everyone can love this cake together! This gluten-free carrot cake is perfectly spiced, fluffy and doesn’t taste at all gluten-free!
    01 Information
    • Grade medium
    • Serving 12 servings
    • Prep Time 30 Mins
    • Cook Time 22 Mins
    • Total Time 52 Mins
    02 Ingredients
    • Frosting
      • 3/4 tsp. vanilla extract
      • salt
      • 1 1/2 cups powdered sugar
      • 4 1/2 tbsp. unsalted butter, room temperature
      • 18 oz. cream cheese, room temperature
    • Cake
      • 14 1/2 oz. grated and peeled carrots
      • 1 tsp. vanilla extract
      • 1/2 cup olive oil
      • 3/4 cup unsweetened applesauce
      • 1 1/2 cups granulated sugar
      • 4 large eggs
      • 3/4 tsp. salt
      • 2 tsp. baking soda
      • 1/2 tsp. ground nutmeg
      • 1 tsp. ground ginger
      • 2 tsp. ground cinnamon
      • 2 cups all-purpose flour for a non-gluten-free version
    03 Method
    • Step 1
      Preheat the oven to 350°F (175°C) and line the bottom of three 8″ pans with parchment paper and grease the sides. In a medium bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set aside.
    • Step 2
      In a large bowl, whisk the eggs and then add the sugar, applesauce, oil and vanilla and mix until combined. Add the dry ingredients to the wet and stir just until combined.
    • Step 3
      Then fold in the carrots, again only until combined. Bake for 19-22 minutes or until a toothpick inserted in the middle comes out clean. Let cool for 5 minutes in the pans, and then turn onto a wire rack to cool. Frost when completely cooled.
    • Step 4
      Prepare the frosting. In a medium mixing bowl, beat the cream cheese and butter together with an electric hand mixer at medium speed until well combined. It's okay if it looks a little crumbly.
    • Step 5
      Gradually beat in the powdered sugar until totally combined and then beat in the salt and vanilla. Frost the cake with about 1/2 cup to 2/3 cup per layer and the remaining frosting on the sides.
    • Step 6
      Store the iced cake in the refrigerator for up to 3 days or the un-iced layers wrapped in plastic wrap at room temperature for up to 3 days.
    04 Author
    Ellie Ellie
    1078 Recipes

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