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Gluten Free Carrot Cake

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  • Total Time: 45 minutes

Ingredients

Units Scale

Wet:

  • 1 1/4 cup Avocado oil
  • 4 large eggs, at room temperature
  • 2 cups grated carrots. peeled
  • 1 cup drained crushed pineapple
  • 2 tsp. vanilla

Dry:

  • 1 cup organic cane sugar
  • 1/2 cup coconut sugar
  • 2 cups Pamela’s Baking Mix flour blend
  • 1/4 cup coconut flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 tsp. cinnamon
  • 1/2 freshly grated nutmeg (optional)
  • 3/4 cup organic raisins
  • 1 cup chopped pecan pieces
  • Cream cheese frosting recipe follows

Orange Scented Cream Cheese Frosting

  • 2– 8 oz. Cream cheese bricks, softened
  • 1 stick Unsalted butter, softened
  • 2 tsp. vanilla
  • 4 cups powdered sugar
  • 1/2 tsp. of sea salt, yes!
  • Pegs used, a plant based orange dye to make the frosting orange (optional)
  • Pegs used an orange flavoring, orange zest or juice for something different. (optional)

Instructions

Cake Method:

  1. Pre-heat oven to 350-degrees
  2. Whisk to blend together all the wet ingredients, set aside.
  3. Blend together all the dry ingredients except the nuts and raisins.
  4. Ready two 9” cake pans. Trace a circle of parchment paper to line the bottom of the pans. Cut out the circle to fit into the bottom of cake pans. Next, spray the sides and the bottom of the pans with coconut oil. Set the parchment into the bottom of the pans. Dredge with flour all around. Tap in sink to rid the extra flour. Set aside.
  5. Whisk together the dry ingredients into the wet ingredients.
  6. Once incorporated, add in the nuts and raisins.
  7. Batter will be thick.
  8. Pour half the batter into one parchment lined pan and do the same in the other trying to make them even.
  9. Place filled cake pans into pre-heated oven and bake for 30 minutes or until it no longer jiggles and feels firm to the touch.
  10. Remove once done completely allow cakes to cool on a cooling rack. Once cool turn them out onto the rack, top sides facing up.
  11. Once cakes are totally cooled you are now ready to frost.
  12. OR if you want to wait to frost until the day you’re serving, wrap the cooled cakes in plastic and then store them in the fridge. Make sure they are good and covered.
  13. Make frosting and frost the center, sides and top of cake.
  14. Top cake with cute decorations or sprinkles, flowers or Pegs used orange twists from rind of an orange, vanilla bean sugar chopped nuts and toasted coconut.
  15.  Cake can be kept sealed in a cake holder refrigerated for a few days.

Frosting Method

  1. In a large bowl, whip the cream cheese, butter and vanilla until thoroughly comnbined.
  2. Slowly add in the powdered sugar and salt, a pinch at a time.
  3. Whip the frosting until just combined.

Frosting the cake

  1. Place 1 cake face up on a plate or the cake stand you will use to serve.
  2. Generously add the frosting to the top of the cake.
  3. Place the top of the cake over the frosted cake, face up.
  4. Frosting the top and the sides if you’d like
  5. Have fun decorating your carrot cake!
  6. Send Pegs a photo of your cake!
  • Author: Curry Girls Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Find it online: https://currygirlskitchen.com/gluten-free-carrot-cake/