Lightened Up Gluten Free of charge Carrot Cake with Cinnamon Cream Cheese Frosting

Pretty sure you should bake this cake for Easter since it simply so is actually one of the better I’ve available. I’m not saying that because I must say i want you to create it; I’m telling you because this fantastic version is incredibly moist, full of nutritious, healthier substances and is gluten free of charge. Cue jumping on couches Tom Cruise style.
Could you call this a healthy carrot cake? I’m going to say YES. But how, you inquire?!
Well, typically carrot cakes are laden with butter and/or essential oil and unnecessary amounts of sugar. I’m not stating that the casual indulgence is terrible for you, however you will dsicover yourself wanting to bake a better for you treat and your loved ones.
My version is manufactured with healthy flours (almond & oat) as well as the cake is definitely naturally sweetened with maple syrup. Everything that butter and oil isn’t necessary in this beauty! Significantly, I’m enthusiastic about this wedding cake. We brought it to a celebration and everyone devoured it. I mean in fact devoured without napkins or forks. Only hands, face and cake.
That should just about convince you that it is worth a try.
When it comes to carrot cake, we must discuss your preferences: Are you currently the type of one who loves tidbits of pineapple? How about nut products? Raisins? Coconut?! Something else?
I feel like it’s an ongoing argument between us carrot wedding cake lovers. I state yes to all or any the items, but understand that if you want to omit the add-ins, this wedding cake will still have unbelievable taste and texture.
This recipes involves you in partnership with Peapod You can find some of my recipes over on the recipe site This week we ordered our groceries from Peapod because I knew it had been going to be considered a hectic week for Tony and I. If Peapod present services near you, I highly recommend trying it out!
5.0 from 1 reviews
Calories from fat: 284
Fat: 14.5g
Prep time:
20 mins
Cook period:
25 mins
Total time:
45 mins
Ingredients
1 3/4 cup almond meal
2 teaspoons baking soda
2 mugs finely shredded carrots (from about 3 huge carrots)
3 eggs, slightly beaten
½ cup natural maple syrup or organic coconut palm syrup
1 cup unsweetened almond milk (coconut milk also works)
1 tablespoon genuine vanilla extract
1 tablespoon melted coconut oil
1 tablespoon apple cider vinegar
Optional stir-ins:
½ cup raisins
½ cup finely chopped pineapple
For the cream mozzarella cheese frosting:
8 oz reduced fat cream cheese
½ glass organic powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F. Series two 9-inches cake pans with parchment paper and generously spray with nonstick cooking food aerosol. The parchment paper allows you to remove the cakes from the pan. Tip: I recommend turning the pans ugly and putting parchment paper at the top. Work with a pencil to trace the cake skillet, after that cut out the put together having a scissors and place parchment in each pan. Spray with nonstick cooking spray.
In a big bowl, whisk jointly oat flour, almond meal, baking soda, cinnamon, nutmeg and salt. Set aside.
In the bowl of an electric mixer (or you can mix yourself), add in carrots, eggs, maple syrup, almond milk, vanilla extract, coconut oil and apple cider vinegar. Defeat on moderate low acceleration until ingredients are well mixed and smooth. Add in fifty percent of the dry ingredients and mix on low quickness until combined. Add the spouse of the dry ingredients and combine on low swiftness again until just combined. If preferred, fold in any of the following having a solid wood spoon: raisins, coconut, nuts or cut pineapple.
Divide batter evenly among both prepared cake pans and clean top with a rubberized spatula. Bake for 23-27 moments or until toothpick put in the centre comes out clean with just a couple crumbs attached. Great cake within the pans for 30 minutes, then invert cakes on a wire rack, getting rid of from your pans and enabling to cool totally. You now can remove and discard the parchment paper.
Once cakes have cooled completely (about 2 hours), it is possible to prepare the frosting. Inside a medium bowl, beat cream cheese until soft and creamy. Gradually add in powdered sugars, vanilla and cinnamon and mix on low swiftness until well combined. Divide frosting in half and spread over each wedding cake. Once frosted, place one wedding cake together with another and sprinkle with extra pecans and coconut, if preferred. Acts 12 (12 huge slices). Cake should be kept covered within the fridge for optimal freshness and can stay good for 4-5 days.
Nutrition information will not include pecans, coconut, pineapple or raisins.
To make the wedding cake vegan: I’ve not really tested this, but I believe flax eggs would work very well with this formula. (It would be 3 tablespoons of flaxseed meal + 9 tablespoons of water.)
If you wish to produce vegan frosting you could attempt utilizing a vegan cream parmesan cheese instead of the standard cream parmesan cheese.
I have not tested this cake with homemade oat flour, only the store-bought version. If you made a decision to ensure it is with homemade oat flour, make sure you ensure that it’s very finely ground.
This cake also is effective when baked inside a 9×13 inch pan. You may want to bake slightly much longer, but I’d still check it in the recommended time. It’s a great party cake!
You can also make these into carrot cake cupcakes (or muffins minus the frosting). They will make about 16 cupcakes as you should only fill the cupcake pan 3/4 of just how full.
The frosting isn’t excessive at all, but if you want to make this for a particular occasion or a birthday, feel free to twice the frosting!
Formula by: Monique Volz // Picture taking by: Sarah Fennel
Okay thus I’m kind of freaking out about this recipe. I had all the elements (aside from maple syrup) and also have been craving carrot wedding cake. So naturally, I had developed to create this.
Oh. My. Gosh. This wedding cake was unquestionably amazing. I made it for my boyfriend and normally he can tell when the items I bake are healthful. But not this time. 5/5 / two thumbs up / printing this formula right now to save forever.
P. S. Since I didn’t possess any maple syrup, I utilized honey rather and it still was delicious.
I actually made this yesterday & it’s AMAZING!!
Truly, I wish I hadn’t even put the icing onto it! In the event you loved this post and you would like to receive more information relating to how to Reheat stuffed zucchini boats kindly visit our own website. It’s great without it, and that’s the only component that’s not healthful…I’ll definitely end up being making this again! Love it!
Woah!
This cake appears utterly delicious and I really like it that is GF! Lovely photos aswell.
xo
Cate
Rereading the posts I realized only 1 1 or 2 2 people actually made the recipe – oops I will not make that mistake again. I like the combination of oat flour and almond food but the search continues.
Hi Cate,
This sounds similar to user error and that you simply over baked the cupcakes. May I ask just how many you baked them into and what changes you made to the formula? I just experienced someone else create on my FB page today they made the formula into cupcakes plus they were wonderful.
Hi Monique
I didn’t produce any changes, I followed the basic formula without adding any additional items.
I don’t think it was user error, I love baking and have had a lot of luck with gluten free recipes but not everyone has luck with every formula.
We also made a wholesome topping with cashew nut cream (mix soked cashew nuts with pure water, vanilla and coconut sirup). Ideal!
Carrot cake is certainly my favorite cake but weirdly enough I’ve never managed to get myself! I assume I was scared to wreck it for myself :p

It's only fair to share...Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn