GLUTEN FREE BAKERY IN SEATTLE RECIPES

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GLUTEN-FREE CARROT CAKE RECIPE | BON APPéTIT



Gluten-Free Carrot Cake Recipe | Bon Appétit image

Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins. If you can’t find it, though, here’s a trick: use 2¼ cups whole almonds and pulse them in a food processor along with salt, baking powder, all three spices, and baking soda until very, very finely ground.

Provided by Chris Morocco

Yield 8–12 servings

Number Of Ingredients 21

½ cup virgin coconut oil, melted, plus more for pans
3 cups almond flour, plus more for dusting pans
1½ tsp. kosher salt
1 tsp. baking powder
1 tsp. ground cardamom
1 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. baking soda
5 large eggs
1¼ cups (packed) dark brown sugar
1 tsp. vanilla extract
10 oz. carrots, peeled, coarsely shredded, squeezed firmly to expel excess water
¾ cup shredded unsweetened coconut
¾ cup walnuts, finely chopped
½ cup golden raisins
8 oz. cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
1¼ cups gluten-free powdered sugar
⅓ cup Greek yogurt
1 tsp. vanilla extract
Pinch of kosher salt

Steps:

  • Preheat oven to 350°. 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 ½ 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 edges of pans to release cake, then invert onto a wire rack. Let cool completely.
  • 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 consistently.
  • 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.
  • Do Ahead: Cake can be made 3 days ahead. Cover with a cake dome and chill.

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From nuflours.com
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