Every Monday night I am blessed to be able to open my home and host a ladies Bible study.
It’s a wonderful group of ladies who desire to learn and grow through the study of God’s word and to find friendship with other women who have the same passion as they do. We also love to laugh, have fun, and eat delicious treats together too.
This past week, I decided to try making a gluten-free carrot cake. One of my dear friends in our study is gluten-free and had said she had yet to find a gluten-free carrot cake that she liked. I had yet to find one that was dairy-free, so I knew this was going to be my next recipe to try.
First, let me say that I am not a great baker, let alone a great gluten and dairy-free baker, so I was a little nervous trying this recipe.
Yet, if you follow me on Instagram, you would have seen my excitement as this cake came together. I was tagging Cat Ruehel in my posts because it is her recipe. I reviewed her cookbook, Let Us All Eat Cake, awhile back, and it is my FAVORITE gluten-free dessert book. Every cake I have made out of this book has turned out really great.
The cakes were made the night before and I actually did a very exuberant happy dance when, after cooling, flipped the round pans over and they slid out perfectly.
The next day I put together a dairy-free ‘cream cheese like’ frosting. It uses a TON of powdered sugar, but it really worked well with the carrot cake.
After posting the pictures, I was asked a couple times for the recipe. I contacted Cat and she was so kind in letting me share this recipe with you.
In her book, Let Us All Eat Cake, Catherine pairs the cake with a Brown Sugar and Cinnamon Cream Cheese Icing (which sounds amazing), but I didn’t have the right ingredients to make this, so that’s why I have included the one I used.
Enjoy trying out this wonderfully light and delicious gluten-free carrot cake! Come back and let me know if you try it and how it turned out for you!
- 3 cups Gluten-Free Whole Grain Flour Blend (page 191)
- 1/4 cup flaxseed (optional)
- 1 1/2 teaspoons xantham gum
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon fine sea salt
- 1 cup organic cane sugar
- 1 cup lightly packed dark brown sugar
- 1 cup melted and cooled virgin coconut oil
- 1/2 cup canned unsweetened coconut milk (shake can before opening)
- 4 eggs or Flax Egg Replacer
- 1 tablespoon pure vanilla extract
- 2 cups peeled and shredded carrots
- 1 1/2 cups toasted chopped walnuts
- 1 cup unsweetened shredded coconut, toasted
- 8 cups gluten-free powdered sugar
- 1 1/2 cups dairy-free butter softened
- 3 tablespoons coconut milk (or any non dairy milk)
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- 2 teaspoons vanilla extract
- pinch of salt
- Preheat the oven to 350 ' F. Lightly oil two 8-inch diameter cake pans with nonstick cooking spray or coconut oil.
- To make the cake: In a medium bowl, whisk together the flour blend, flaxseed, xanthan gum, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In the bowl of stand mixer with the paddle attachment, combine the cane sugar, brown sugar, coconut oil, and coconut milk. Beat on low speed for 30 seconds to combine. Crack the eggs into the bowl, add the vanilla, and beat on medium for 20 seconds.
- Add the flour mixture to the sugar mixture in two batches, beating on low after each addition until well combined. Scrape down the bowl with a rubber spatula. After all the flour mixture has been added, mix on medium for 20 seconds. Fold in the carrots along with the toasted walnuts and coconut, using a rubber spatula to evenly distribute the add-ins.
- Pour the batter into the prepared cake pans. Baking in the center of the oven for 40 to 45 minutes, or until the tops are light golden and a toothpick inserted into the center tests clean. Cool the cakes on a wire rack for 15 minutes or until pans are cool enough to handle safely, and then invert the cakes onto the rack to cool completely. Allowing the cakes to cool completely in the pans will result in cakes with soggy bottoms. Meanwhile make the icing.
- To make Icing: Combing all the ingredients in the bowl of a stand mixer and mix until smooth and combined. If frosting is too thick,add more milk. If frosting is too thin, add more powdered sugar.
- To assemble a two-layer cake, spread 3/4 cup icing between the layers and on the top of the cake, and then generously ice the sides. Sprinkle the toasted walnuts around the top edge of the cake to garnish.
I would just like to say THANK YOU to Catherine Ruehle again for allowing me to post this recipe!
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