Gluten Free | Carrot Cake | Dairy Free Cream Cheese

Gluten Free | Carrot Cake | Dairy Free Cream Cheese

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Really yummy gluten-free carrot cake!

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Pouring the thick batter, loaded with carrots, into the baking sheet. I used Better Batter Gluten Free Multi-Purpose Flour for this recipe. It’s one of my favorite baking flours.

 

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For a thin layer cake, I baked this in 2 full size baking sheets lined with parchment paper.

 

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Testing for “spring back”

 

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After allowing the cake to cool for 5-10 minutes, I placed a cooling rack over the baking sheet to prepare to remove the cake from the sheet

 

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Holding both ends tightly, I flipped the pan over.

 

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Carefully removing the baking sheet from the cake.

 

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Removing the parchment paper.

 

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After the cakes were completely cooled, I cut each one in half.

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Daiya brand cream cheese is gluten, dairy and soy-free. I used this for the cream cheese frosting (recipe below).

 

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Use about a 1/4 cup of frosting to secure the first cake layer to the cake board.

 

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Frosting the first layer. I did not frost to the very edge to allow for some “squishing” room so the frosting would not ooze out the sides.

 

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Layered up and ready for overall frosting.

 

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After frosting the entire cake, I added chopped pecans to the sides.

The cake started to lean to the side after sitting at room temperature. If you want to do a “layer” type cake as seen here, I suggest you keep the cake refrigerated at all times.  You can also do a sheet cake or cupcakes to avoid this problem. Tofutti brand cream cheese contains soy but would yield a firmer cream cheese frosting that may be less likely to cause the layers to slide.

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Happy Easter!

Gluten Free | Carrot Cake
 
Ingredients
  • 2 cups Better Batter Multi-Purpose Gluten-free Flour
  • 2 cups organic granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon (certified GF)
  • 1-1/2 cup chopped walnut, pecans or almonds (optional)
  • 3 cups grated organic carrots
  • ¾ cup of organic raisins or currants
  • 1 - ½ cup oil (coconut - melted, avocado, tea seed or rice bran)
  • 4 eggs, slightly beaten, or equal egg substitute
Instructions
  1. Preheat over to 350 degrees
  2. Mix the dry ingredients thoroughly
  3. Add nuts, carrots, raisins or currants, oil and eggs
  4. Mix well
  5. For cake pan or baking sheet, cut parchment paper to cover bottom or grease cupcake pan
  6. Pour mixture into 9 x 12 cake pan, 2 full baking sheet or cupcake pan
  7. Bake for 40-60 minutes until cake springs back when touched on top. Check cupcakes at 30 minutes.
  8. Allow to thoroughly cool before frosting and keep refrigerated until serving

 

Dairy Free Cream Cheese Frosting
 
Ingredients
  • ½ cup dairy-free cream cheese, cold (I use Daiya brand for a soy-free version)
  • ½ cup vegan spread, room temperature (I use Earth Balance brand, soy-free version)
  • 2 cups organic powdered sugar (use conventional powdered sugar for a whiter frosting)
  • 1 teaspoon vanilla extract, certified gluten-free
Instructions
  1. In a stand mixer with paddle attachment, cream together cream cheese, vegan spread and vanilla
  2. Add powdered sugar slowly ¼ - ½ cup at a time, mixing on medium speed
  3. Frost cooled cake and than keep frosted cake in refrigerator
  4. Using a soy based cream cheese will yield a firmer frosting

 

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