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Gluten-Free Carrot Cake with Cream Cheese Frosting
This Gluten-Free Carrot Cake is moist, lightly spiced, and packed with grated carrots and optional pecans. It’s made with a blend of gluten-free flours and sweetened with brown sugar and applesauce. Finished with creamy, tangy cream cheese icing, it’s perfect for any occasion.
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Ingredients
Carrot Cake
- 2/3 cup sorghum flour (150mL)
- 2/3 cup brown rice flour (150 mL)
- 2/3 cup tapioca starch (150 mL)
- 2 Tbsp dry milk powder (30 mL)
- 2 1/2 tsp ground cinnamon (12 mL)
- 2 tsp baking powder (10 mL)
- 2 tsp baking soda (10 mL)
- 1 tsp xanthan gum (5 mL)
- 1/2 tsp salt (2 mL)
- 1/4 tsp ground nutmeg (1 mL)
- 1 cup granulated sugar (250 mL)
- 3/4 cup canola oil (175 mL)
- 1/2 cup unsweetened apple sauce (125 mL)
- 1/2 cup brown sugar, packed (125 mL)
- 4 large eggs, room temperature
- 2 tsp vanilla extract (10 mL)
- 3 cups grated carrots, packed (750 mL)
- 1/2 cup chopped pecans (optional) (125 mL)
Cream Cheese Frosting
- 5 cups confectioners' (icing) sugar (1.25L)
- 8 oz cream cheese (250 g)
- 1/4 cup canola margarine (60 mL)
- 2 tsp vanilla extract (10 mL)
Directions
Carrot Cake
- Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch (22x33cm) pan with canola oil cooking spray or line with parchment paper.
- In a large bowl, whisk together the sorghum flour, rice flour, tapioca starch, dry milk powder, ground cinnamon, baking powder, baking soda, xanthan gum, salt, and ground nutmeg.
- In another bowl, whisk together the granulated sugar, canola oil, apple sauce, brown sugar, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir to combine. Fold in the shredded carrots, and scrape into the prepared pan.
- Bake in preheated oven for 50-55 minutes, or until a toothpick inserted into the centre of the cake comes out clean, and the top springs back when gently pressed. Cool completely before frosting.
Cream Cheese Frosting
- Beat together the confectioners’ sugar, cream cheese, canola margarine, and vanilla extract until smooth. Spread over the cooled cake. Keep cake covered and refrigerated until ready to serve.
Nutritional Analysis
| Calories | 480 |
|---|---|
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Cholesterol | 55 mg |
| Sodium | 380 mg |
| Carbohydrates | 74 g |
| Fiber | 2 g |
| Sugar | 58 g |
| Protein | 4 g |
| Potassium | 159 mg |
