Melt in your mouth Carrot Cake
Looking for a healthy brunch idea that's also a crowd-pleaser? This melt-in-your-mouth gluten-free carrot cake is your answer. Ideal for weekend brunch with friends, this cake is delightfully moist, flavorful, and surprisingly easy to whip up. Made in just one bowl, it's practically foolproof.
The cake bursts with the flavors of fresh carrots, aromatic spices, and a touch of brown sugar. But what truly sets it apart is the fluffy cream cheese frosting, made lighter with the use of heavy cream instead of butter. Trust us, even your gluten-loving friends won't be able to tell the difference.
This Carrot Cake is gluten-free, refined sugar free, as well as a healthy snack.
INGREDIENTS
Gluten free carrot cake:
225g brown sugar
120g butter, melted
3 large eggs, room t°
1tsp vanilla extract
200 g self-raising gluten free flour blend
¾ tsp baking soda
1tsp psyllium husk
¼ tsp salt
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
225g peeled and coarsely grated carrots (about 3-4 medium carrots)
90g pecans, roughly chopped
90g raisins, soaked
Cream cheese frosting:
250g cream cheese, cold
250g heavy cream, cold
80g powdered sugar, sifted
1tsp vanilla extract
Pecans, roughly chopped, for decoration
INSTRUCTIONS
Gluten free carrot cake:
pre-heat the oven to 180ºC and line a 23cm square or 18x28cm rectangle baking tin with baking paper.
In a large bowl, whisk together the brown sugar, melted butter, eggs and vanilla until well combined.
Sift in the gluten free flour blend, baking powder, baking soda, psyllium husk, salt, cinnamon, ginger and nutmeg.
Whisk everything together into a smooth batter with no flour clumps.
Add the coarsely grated carrots, roughly chopped pecans and raisins and fold them into the batter until they're evenly distributed throughout.
Transfer the batter into the lined baking tin and smooth out the top.
Bake at 180ºC for about 35 minutes or until an inserted toothpick comes out clean.
Allow the cake to cool in the baking tin for about 10-15 minutes, then transfer it out of the tin onto a wire rack to cool completely. It’s important that your cake is cooled completely before you spread the cream cheese frosting on top.
Cream cheese frosting:
In a large bowl (or the bowl of a stand mixer, if using), whisk the cream cheese until it's smooth and looser in texture.
Add the heavy cream, powdered sugar and vanilla, and whisk until soft peaks form.
Spread the cream cheese frosting on top of the cooled carrot cake all the way to the edges.
Sprinkle on some extra chopped pecans as decoration, slice and serve.
Enjoy ❤️ and let us know how it turns out for you.
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