Another gorgeous recipe adapted from Gluten Free on a shoestring, you'll love this perfectly spiced carrot cake and tangy cream cheese frosting all year round!
FOR THE CAKE
- 2 ¼ cups (315 g) Cassava Flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ¾ cup (150 g) granulated sugar
- ½ cup (109 g) packed light brown sugar
- ½ cup (112 g) neutral oil (like sunflower or grapeseed oil)
- 4 (200 g (weighed out of shell)) eggs at room temperature, beaten
- 1 teaspoon apple cider vinegar
- ½ cup (4 fluid ounces) milk at room temperature
- ½ cup (55 g) chopped pecans plus more for decorating (optional)
- ½ cup (3 ounces) white chocolate chips (See Recipe Notes if omitting pecans)
- 3 cups (270 g) peeled and grated carrots (from about 3 large carrots)
FOR THE CREAM CHEESE FROSTING
- 8 ounces cream cheese at room temperature
- 8 tablespoons (112 g) unsalted butter at room temperature
- ¼ teaspoon kosher salt
- 4 cups (460 g) confectioners’ sugar plus more as necessary
TO MAKE A CAKE.
- Preheat your oven to 180 Celsius. Grease two 8-inch / 20cm round baking pans and set them aside.
- In a large bowl, place the flour, xanthan gum, baking soda, baking powder, salt, cinnamon and granulated sugar. Whisk to combine well. Add the brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar.
- Create a well in the center of the dry ingredients, and add the oil, eggs, vinegar, and milk, and mix to combine. Add the (optional) pecans and white chocolate chips, and mix until evenly distributed throughout.
- Add the grated carrots to the mixture, and stir until evenly distributed throughout the batter. The batter will be thick, but relatively soft.
- Divide the batter evenly among the two prepared baking pans, and spread into an even layer in each
- Place in the center of the preheated oven and bake until the cake is uniformly light brown on top, and beginning to pull away from the sides of the pan rotating the pans once during baking (35 to 40 minutes).
- Remove the pans from the oven from the oven and allow the cakes to cool for at least 10 minutes before transferring to a wire rack to cool completely.
MAKE THE FROSTING.
While the cakes or cupcakes are cooling, in the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), place the cream cheese and butter.
Beat on medium speed until light and fluffy, about 5 minutes.
Add the salt, and 3 1/2 cups of confectioners’ sugar. Mix on low speed until the sugar is absorbed. Turn the mixer to high speed and beat until the frosting is thickened and fluffy.
Add more confectioners’ sugar as necessary to thicken the frosting enough to hold its shape when scooped with a spoon.
TO FROST A LAYER CAKE.
Turn one of the cooled cakes, top down, onto a serving platter. Spoon about half of the frosting onto the top of the cake and spread into an even layer.
Top with the second cake, top-down and press to adhere. Spread the remaining frosting on top of the cake and top with more chopped pecans, if desired. To make the cake easier to slice, chill for about an hour in the refrigerator before slicing and serving.