Gluten Free Carrot Cake
Indulge in this gorgeous one-layer gluten free carrot cake that's packed with juicy shredded carrots and crunchy walnuts and topped with a thick swath of tangy cream cheese frosting.
Ingredients
- 1 cup light or dark brown sugar
- ¾ cup vegetable oil, or olive oil
- ¼ cup plain Greek yogurt
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 ¼ cups oat flour 250 grams
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon fine sea salt
- 2 cups grated carrots, about 2-3 large carrots
- ¾ cup chopped walnuts
Frosting
- 8 ounces brick cream cheese
- ½ cup unsalted butter
- 2 cups powdered sugar
Instructions
- Grease a 9-inch baking round and line it with a circle of parchment paper.
- In a medium bowl, whisk together the oat flour, baking powder, spices, and salt.
- In a large bowl, whisk together the brown sugar and oil. Whisk in the yogurt for about 1 minute until the mixture is thick and slightly lighter in color. Whisk in the eggs one at a time, then whisk in the vanilla.
- Stir the dry mix into the wet mix, then fold in the carrots and walnuts. Pour the batter into the prepared pan.
- Preheat the oven to 350℉ and let the batter rest while the oven heats. Then bake the cake for 40-45 minutes until a tester comes out clean, the top is set, and the sides are slightly coming away from the edges of the pan. Remove the cake from the oven and cool for 15 minutes in the pan on a wire rack, then turn out to cool completely.
- When the cake is cool, make the frosting: In a large bowl, cream the softened cream cheese and butter together on medium speed using an electric mixer for 2-3 minutes until creamy and combined. Beat in the powdered sugar until thick and combined.
- Frost the top of the cake with frosting.
Nutrition
Serving: 1sliceCalories: 683kcalCarbohydrates: 69gProtein: 8gFat: 43gSaturated Fat: 14gPolyunsaturated Fat: 15gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 106mgSodium: 332mgPotassium: 300mgFiber: 3gSugar: 48gVitamin A: 4946IUVitamin C: 2mgCalcium: 92mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!