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Gluten Free Carrot Cake recipe card

Gluten Free Carrot Cake

Moist gluten free carrot cake with pineapple, coconut, and cream cheese frosting.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1/2 cup vegetable oil
  • 1 1/4 cups light brown sugar packed
  • 2 teaspoons vanilla bean paste divided
  • 3 large eggs room temperature
  • 1 3/4 cups gluten free 1 to 1 flour blend 259 g
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vanilla yogurt room temperature
  • 1 3/4 cups finely grated carrots lightly packed
  • 1/3 cup crushed pineapple drained well and room temperature
  • 1/3 cup flaked sweetened coconut optional
  • 1/3 cup chopped pecans or walnuts optional
  • 8 ounces cream cheese room temperature
  • 1/4 cup salted butter room temperature
  • 1 cup powdered sugar sifted
  • 1 tablespoon whole milk or cream

Method
 

  1. Preheat the oven to 350°F. Grease a 9 inch springform pan, including the sides.
  2. In the bowl of an electric mixer, combine the vegetable oil and light brown sugar. Beat on medium speed for 3 minutes until lighter and creamy, then scrape down the sides and bottom of the bowl.
  3. Add 1 teaspoon of the vanilla bean paste, then add the eggs one at a time, beating well after each addition and scraping the bowl as needed.
  4. In a separate bowl, whisk together the gluten free flour blend, cinnamon, nutmeg, baking powder, baking soda, and salt.
  5. Add half of the dry ingredients to the mixer bowl and mix on low speed just until combined. Add the vanilla yogurt and mix to combine, then add the remaining dry ingredients and mix just until no dry flour remains.
  6. Remove the bowl from the mixer. Fold in the grated carrots, drained pineapple, coconut, and chopped nuts with a spatula until evenly distributed.
  7. Pour the batter into the prepared springform pan and smooth the top. Let the batter rest in the pan at room temperature for 10 minutes.
  8. Bake for 45 to 55 minutes, or until the top is golden, the edges are set, and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Remove the cake from the oven and cool in the pan on a wire rack for 15 minutes. Release the springform ring, then transfer the cake to the rack to cool completely.
  10. For the frosting, place the cream cheese and salted butter in a clean mixer bowl. Beat on medium speed for 2 to 3 minutes until very smooth and creamy.
  11. Add the remaining 1 teaspoon vanilla bean paste and the sifted powdered sugar. Mix on low speed until the sugar is incorporated, scraping the bowl as needed.
  12. Add the milk or cream, then increase the speed to high and beat for 2 to 3 minutes until the frosting is light and fluffy.
  13. Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with additional chopped nuts or coconut if desired.
  14. Refrigerate the frosted cake until ready to serve, then slice and serve chilled or at cool room temperature.

Notes

- Make sure all refrigerated ingredients for the batter and frosting are at room temperature so the batter mixes smoothly and the frosting does not curdle.
- Store leftover cake covered in the refrigerator for up to 4 days. Let slices sit at room temperature for 15 minutes before serving for the best texture.