2cupsgluten-free all-purpose flour with xanthan gum I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
½teaspoongluten-free baking powder
1 ½cupsapplesauceAs a shortcut, I keep applesauce snack cups in my pantry. They are ½ cup portions.
1cupshredded sweetened coconut
1cupcrushed pineapple in juicenot syrup; do not drain
2cupsgrated carrots2 -3 large carrots
1teaspoonpure vanilla extract
Cream Cheese Frosting:
1cupbutter, softeneddairy-free use Smart Balance butter
2(8-ounce)packages cream cheese, softeneddairy-free use dairy-free cream cheese
2cupspowdered sugarIf you want a firmer frosting, add an additional 1-2 cups of powdered sugar
Cut the parchment paper for the bottom of your two 9" cake pans. Place the circles in teh bottom of the pans and spray with gluten-free cooking spray.
In a large bowl mix together the sugar, eggs, and applesauce until fully combined.
In a medium-sized bowl stir together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and allspice.
Stir in the carrots, coconut, pineapple, raisins, pecans, and pure vanilla extract into the sugar and egg mixture.
Add the flour mixture to the batter and mix until fully combined.
Pour half of the batter in the first greased 9" cake pan and then pour the rest of the batter in the second 9" greased cake pan.
Bake for 35-40 minutes. The edges of the cake will start to brown and pull away from the sides of the pan. This is a very moist cake, so insert a toothpick to make sure it's done. Please watch your cake because all ovens are different.
Cool the cakes completely in the pans before frosting. I cover the cooled cakes with plastic wrap and then place them in the refrigerator for several hours to overnight. I like my carrot cake really cold. ou can also partially cool in the pans for 15-20 minutes, and then place the cakes on a cooling rack. Enjoy!
Cream Cheese Frosting:
In a large bowl beat the softened butter and cream cheese together with a mixer on medium speed until smooth and creamy.
Beat in the powdered sugar one cup at a time.
Lastly, beat in the lemon juice and pure vanilla extract.
Try not to eat all the frosting before you put it on the cake. Yes, it is that good!
This gluten-free carrot cake was made with Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour out of the bag with your measuring cup or you can get more flour than the recipe calls for.
For the dairy-free frosting used Smart Balance and Kite Hill dairy-free cream cheese. Every brand of dairy-free cream cheese is different in texture. If your dairy-free cream cheese is really soft you will need to add more powdered sugar.
You can also use Pillsbury canned cream cheese frosting (2-3 cans). It is both gluten-free and dairy-free. Please check the label because brands often change their ingredients.
If you have a hard time finding dairy-free cream cheese you can always make my dairy-free buttercream frosting from my gluten-free vanilla cupcakes recipe.
Store leftovers in an air-tight container in the refrigerator.
The carrot cake and cream cheese frosting can be made in advance. Store in an air-tight container for 2-3 days. The cream cheese frosting can be in the refrigerator for up to two weeks.
After the cakes have completely cooled, wrap them in plastic wrap or aluminum foil and stick each layer in a plastic freezer bag. Freeze for up to one month. The frosting can be frozen in a freezer-safe container for up to three months. Defrost overnight in the refrigerator.