Carrot Cake, GF by Jules

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A good carrot cake recipe is one of life’s great necessities, don’t you think? And the same holds true for gluten free carrot cake recipes – if you’re living without gluten, you shouldn’t have to live without a great carrot cake.

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Ingredients

  • FOR THE FROSTING:
  • 3 cups grated carrots (4-5 medium)
  • 1 1/2 cups granulated sugar
  • 1/2 cup safflower, sunflower or non-GMO canola oil
  • 1/2 cup applesauce (like amount of oil may be substituted)
  • 3 eggs
  • 2 cups (270 gr) gfJules™ Gluten Free All Purpose Flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 1/2 tsp pumpkin pie spice mix
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup raisins or dried cranberries (optional)
  • Ingredients
  • 8 ounces (1 package) cream cheese style spread (Kite Hill, Follow Your Heart®; Go Veggie®) or dairy cream cheese
  • 5 Tbs. butter or vegan alternative (I use Earth Balance® Buttery Sticks)
  • 1 tsp. pure vanilla extract or pineapple juice
  • 3 1/2 cups sifted powdered sugar
  • 1/2 cup chopped pecans (optional)

Preparation

Step 1

Preheat oven to 350º F static or 325º F convection.

Lightly oil two 8 or 9-inch pans then dust with more gfJules™ Gluten Free All Purpose Flour (note: you may use one lightly oiled 13×9-inch pan or 12 jumbo cupcake tins instead.) If using round pans, wrap in cake belts to ensure they bake flat; otherwise slice the crowns off the baked cakes with a bread knife once cooled, so that they are flat for stacking as a layer cake.

Shred the carrots in a food processor then measure.

Whisk together sugar, oil, applesauce, and eggs in a large mixing bowl until slightly frothy.

In a separate bowl, whisk together dry ingredients through spices. Slowly stir into a large mixing bowl with liquids. Beat another minute once added. Fold in carrots until the batter is uniform, then stir in pecans and raisins, if using.

Bake for 30 – 35 minutes for the round pans or jumbo cupcakes or 40 – 45 minutes for the sheet pan. Check for done-ness with a toothpick inserted into the middle of the cake; it is done when the toothpick is clean or has only some dry crumbs attached.

Remove to cool in the pans for 10 minutes, then gently remove and cool on wire racks before frosting.

FOR THE FROSTING:
Bring vegan cream cheese and butter alternative to room temperature.

Whip the cream cheese, butter, and sugar until smooth, then stir in vanilla.

Sift confectioner’s sugar to remove any lumps. Slowly add half of the sugar to the cream cheese mixture. When smooth, add remaining sugar and whip with the whisk attachment on electric mixer until smooth and soft peaks form. Add more sugar if the frosting is too thin or stir in your milk of choice, one tablespoon at a time if the frosting is too thick. You will find that each brand of vegan cream cheese is slightly different in terms of moisture and thickness.

Transfer to a piping bag with large tip or a zip-top bag with a small corner cut out. You may also simply spread in a swirling motion on top of cooled cake or cupcakes before serving.

Refrigerate cupcakes or cake if not serving soon and it’s hot where the cake is being stored.

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