The Best Gluten Free Carrot Cake

This cake recipe is one that I have been baking for years, but recently modified the original recipe to make it gluten free. I found the original recipe in a book called Birthday Cakes by Kathryn Kleinman, however the recipe was from Maida Heatter.

This cake is great for a birthday cake, and one I have made for all of my kids on their very first birthdays. It can serve 12 to 20 people depending on how thick you make the slices. This recipe is also great because the cakes can be made ahead of time and placed in the freezer. The cake can even be frosted a day or two before serving!

If you’re looking for a special dessert for Easter this cake is perfect, you may even have all of the ingredients on hand! This recipe takes some time and effort, but we all have a little extra time on our hands right now. During this quarantined time due to Covid I have found cooking and baking to be a fun and creative way to relax. I have also tried to involve the kids more in the kitchen as a part of their school day. I hope you and your family enjoy making and eating this cake together!

INGREDIENTS: (makes one 8-inch 3-layer cake)

• 1 cup dark raisins, steamed

• 1 pound carrots ( 4 cups shredded, firmly packed)

• 2 cups minus 2 tablespoons sifted gluten free flour (I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)

• 2 teaspoons gluten free baking powder

• 1 teaspoon gluten free baking soda

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• 1 tablespoon unsweetened cocoa powder

• 4 large eggs at room temperature

• 2 teaspoons vanilla extract

• 1 cup granulated sugar

• 1 cup firmly packed dark brown sugar

• 1 1/4 cup coconut oil, melted

• 1 1/2 cups walnuts, chopped

CREAM CHEESE ICING:

• 16 ounces cream cheese at room temperature

• 1/2 cup (1 stick) unsalted butter at room temperature

• 1 teaspoon vanilla extract

• 2 cups sifted confectioners’ sugar

• 12 to 20 walnut halves (optional) for decoration

DIRECTIONS:

Preheat the oven to 350 degrees. Butter three 8-inch round cake pans and line the bottoms with rounds of parchment paper. Butter the paper as well and dust the bottoms and sides with fine dry gluten free bread crumbs. Tap out the extra crumbs and set the pans aside. If your do not have gluten free bread crumbs for dusting the pans you can use gluten free flour.

Place the raisins in a metal strainer over shallow water in a saucepan. Cover the pan, place on high heat, and let the water boil for about 10 minutes. Uncover and set aside.

Next remove the ends of the carrots and wash them well, it is not necessary to peel them. Grate the carrots using a food processor or a standing metal grater. They can be grated fine or coarse, there is very little difference in the cake. Measure and set aside.

Sift or whisk the flour, baking powder, baking soda, salt, cinnamon, and cocoa together and set aside.

In the bowl of an electric mixer beat the eggs until blended. Beat in the vanilla, sugars, and coconut oil. On a low speed, add the dry ingredients and mix just until incorporated. Then stir in the carrots, raisins, and walnuts.

Pour the batter into the prepared pans. Make sure the solid ingredients of the batter are distributed evenly in each pan. Place 2 pans on one rack and 1 pan in the center of the other rack, making sure that no pan is directly above another. Bake for 30 to 35 minutes, or until the cakes begin to come away from the sides of the pan.

Remove the pans from the oven and let stand for about 10 to 15 minutes. Cover pan with a wire rack, turn the pan and rack over, remove the pan. Leave the parchment paper on the bottom of the cake to help keep the cake moist. Using another wire rack flip the cake back over, leaving the cake right side up to cool. Repeat with remaining cake layers. Once cool, brush the loose bread crumbs off the sides of the cake.

Carefully wrap each layer of cake in plastic wrap and place in the freezer overnight or for at least 1 hour. If freezing overnight wrap the layers in aluminum foil once they are firm enough to handle. I like to place them back in the cake pans when freezing to ensure they hold their shape and are on a flat surface. Do not thaw the layers prior to frosting.

When ready to make the frosting, beat the cream cheese and butter in the bowl of an electric stand mixer with a paddle attachment until smooth. On a low speed, add in the vanilla and sugar, beat on high for a couple minutes until smooth.

To ice the cake unwrap the the cake layers and place a small spoonful of frosting on the cake plate to help prevent the cake from sliding around while frosting. Place one layer down on your cake plate, right side up. Spread a thin layer of frosting (about 2/3 cup) evenly over the cake. Repeat with the second layer, then the third layer, upside down. Using an angled spatula spread as much frosting as needed on the sides and top of the cake. You can work over this frosting again and again. You can swirl it or use the spatula to smooth the frosting.

The cake can be left plain, or decorated with walnuts around the top or sides. If decorating the cake with nuts makes sure to place them right away before the frosting dries. Refrigerate the cake if not serving right away. The cake can be refrigerated for up to 2 days. Serve cold.