The Worlds Best Carrot Cake Gluten Free
Indulge in the irresistible allure of "The World's Best Carrot Cake Gluten-Free," a decadent dessert crafted to impress! Perfectly moist and packed with flavor, this cake combines almond flour and tapioca starch to create a tender, gluten-free crumb that’s impossible to resist. Sweetened naturally with coconut sugar and elevated by aromatic cinnamon and nutmeg, every bite delivers a warm, spiced richness. Grated carrots, juicy crushed pineapple, and optional nuts add delightful texture and bursts of flavor, while a luscious cream cheese frosting brings a creamy, tangy finish. Ideal for celebrations or simply treating yourself, this easy-to-follow recipe is ready in just over an hour and guarantees smiles with every slice. Gluten-free baking has never tasted this divine!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Tapioca starch
- 1 cup Coconut sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Sea salt
- 4 large Eggs
- 0.5 cup Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 2 cups Grated carrots
- 0.5 cup Crushed pineapple (drained)
- 0.5 cup Chopped pecans or walnuts (optional)
- 8 ounces Cream cheese (softened)
- 0.25 cup Unsalted butter (softened)
- 1.5 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easier removal.
In a large bowl, combine almond flour, tapioca starch, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and sea salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together eggs, applesauce, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the grated carrots, crushed pineapple, and nuts (if using). Ensure all the ingredients are evenly distributed in the batter.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 35-40 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
For the frosting, beat the softened cream cheese and butter together in a large mixing bowl until smooth and creamy.
Add the powdered sugar gradually, beating on low speed until combined, and then beat in the vanilla extract.
Once the cakes have fully cooled, spread a generous layer of frosting on top of one layer, then place the second layer on top. Spread the remaining frosting evenly over the top and sides of the cake.
Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Slice and enjoy your gluten-free carrot cake!
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 451 mg | 20% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 44.0 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 364 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
