Cal's Gluten Free Carrot Cake
photo by Chef Michael Callah
- Ready In:
- 1hr 25mins
- Ingredients:
- 23
- Yields:
-
2 9" cakes
- Serves:
- 12
ingredients
- 1 cup white sugar
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup coconut oil
- 3⁄4 cup applesauce
- 3 eggs
- 2 cups gluten-free flour (Pamela's Artisan Gluten Free Flour)
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon ground cardamom
- 1⁄2 cup buttermilk
- 1 tablespoon pure vanilla extract
- 2 1⁄2 cups carrots, course grated
- 1⁄2 cup carrot, puree
- 1 cup dried cranberries
- 1 cup walnuts, chopped
- 1 lb cream cheese, room temperature (I used low fat)
- 6 tablespoons butter, room temperature
- 3 cups confectioners' sugar (may need more to thicken if desired)
- 1 teaspoon pure vanilla extract
- 3 cups fresh coconut, shredded and roasted until brown around the edges
- 3 cups almonds, sliced
directions
- Preheat oven to 350 F then grease and flour (with Pamela's flour) two 9" cake pans.
- In a large bowl cream together oil, sugars, and eggs. mix in the buttermilk, vanilla extract, and carrot puree. Set aside.
- In a separate bowl whisk together flour, baking powder, baking soda, salt, cardamom and cinnamon.
- Gradually add the dry ingredients into the wet ingredients. Mix just until fully combined. (careful not to over mix).
- Fold in shredded carrots, dried cranberries, and walnuts.
- Pour batter evenly into prepared pans.
- Bake for 20-25 minutes until center is set. (do not over bake!).
- Place pans directly into freezer to cool.
- While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
- Add in the confectioners’ sugar and vanilla extract.
- Mix until silky and creamy. Add more sugar if a thicker texture is needed.
- When cakes are cooled remove them from pans and frost, sprinkling the tops with coconut and the sides with the walnuts.
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<p>Since becoming a member several years ago I've switched my focus, and have become a health coach as well as a chef. Therefore, you will be seeing more healthy options coming in the future. Stay tuned to my BLOG for updates as they develop. (http://chefcallahan.com) and (https://www.facebook.com/groups/HealthyMeAndYou/) Chef of the Day March 19, 2010 Contact me if you need ServSafe Manager Training!</p>
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