Gluten-free Classic Carrot Cake
Every year for my birthday, my mom would bake me a carrot cake at my own request. It is still, to this day, my favorite cake. I love its tender texture and unique spiced flavor. I prefer it without raisins, but you could add some to this, and it will work well. I was skeptical about adapting this recipe for date sugar because my child self didn’t want my special cake to be ruined. However, the deep caramelly notes of date sugar lends itself very well to this cake and not only makes it low-sugar but – dare I say – enhances the flavor! I also made sure it was gluten-free because, alas, that’s a requirement for me now, and I’m happy to announce the 1:1 flour didn’t make a bit of a difference. To this day, I have a firm belief that the morning after your birthday, you get to eat cake for breakfast, and this one does the trick big time.
- Preparation 30 min
- Cook 35 min
- Serves 1 three-layer 9-inch cake (12 servings)
Ingredients
- 1.5 cups gluten-free 1:1 flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.75 teaspoon salt
- 3 cups grated carrots
- 1 cup coarsely chopped walnuts or pecans (optional)
- 1 cup shredded coconut, unsweetened (optional)
- 0.5 cup moist plump raisins (optional)
- 2 cups date sugar
- 1 cup canola or safflower oil
- 4 large eggs
- For filling: 1 cup coconut yogurt, 1 cup date sugar
- For frosting: 8oz organic cream cheese (softened), 0.5 cup unsalted butter (softened), 1 tsp vanilla, 0.5 cup date sugar
- unsweetened flaked coconut for decoration
Instructions
- Preheat oven to 325°F. Position racks to divide in thirds. Butter and flour three 9-inch round cake pans.
- Whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- Stir together grated carrots, nuts, coconut, and raisins until incorporated.
- Beat date sugar and oil until smooth. Add eggs one by one, beating on high until smooth.
- With rubber spatula, gently stir in flour mixture until dry ingredients disappear.
- Gently stir in chunky carrot mixture.
- Divide batter among pans and smooth tops. Bake 30-35 minutes, rotating pans at midway point.
- Cakes are done when knife inserted comes out clean and cakes start pulling from edges.
- Cool on racks 5 minutes, turn onto racks to cool to room temperature.
- Make frosting: beat cream cheese and butter until smooth. Add vanilla. Gradually add date sugar, beating until smooth.
- Make filling: combine coconut yogurt with date sugar until smooth.
- Assemble: place one layer on plate. Generously cover with half of filling. Top with second layer (upside down). Frost with coconut frosting. Top with third layer (right-side up). Frost top and sides with cream cheese frosting.
- Refrigerate 15 minutes to set frosting. Can be served when set or stored 2-3 days at room temperature.
