Gluten-Free Carrot Cake with Orange Cream Cheese Frosting | dietplan-101.com

This gluten-free carrot cake recipe is sure to please your entire family. It’s moist on the inside and extra sweet on the outside thanks to a homemade orange cream cheese frosting layer that’s added between each layer of cake.

This recipe is adapted from carrot cake with cream cheese from MyKitchen101en. In this recipe, gluten-free light cake flour is used to create a carrot cake for gluten-free dieters

This recipe yields 16 pieces.

Ingredients:

  • 8.4 oz (240 g) gluten-free light cake flour
  • 1/2 tsp gluten-free baking powder
  • 1/4 tsp baking soda
  • 1/3 tsp ground cinnamon
  • 7 oz (200 g) soft brown sugar
  • 7 oz (200 g) grated carrot
  • 3.5 oz (100 g) chopped walnut
  • 8.8 oz (250 g) corn oil or vegetable oil
  • 2 grated lemon zest of 2 lemons
  • 4 eggs (large)
  • 3/4 tsp fine salt

For orange cream cheese frosting:

  • 6.4 oz (180 g) cream cheese (room temperature)
  • 3.2 oz (90 g) butter (salted, softened)
  • 2.8 oz (80 g) icing sugar
  • 1 tsp lemon juice
  • 1 tsp grated orange zest

Instructions:

  1. Add a tray of water (about 2 cups) to the oven, then preheat the oven to 160°C/320°F
  2. Grease and line a 9-inch (23-cm) square baking pan with non-stick baking paper.
  3. Finely grate carrot, measure out 200 g of grated carrot.
  4. Chop walnut until fine with a food processor.
  5. Sift together gluten-free light cake flour, gluten-free baking powder, baking soda, and ground cinnamon, and mix well.
  6.  Whisk together eggs, salt, and soft brown sugar, sift in flour mixture, and mix well. Add in corn oil, and mix well.
  7. Add in grated carrot, ground walnut, and grated lemon zest, and mix well.
  8. Pour batter into a lined baking pan.
  9. Bake in the preheated oven at 160°C/320°F for 45 minutes, then increase to 180°C/355°F and bake for another 15 minutes, or until completely cooked.
  10. Unmould gluten-free carrot cake, and set it aside to cool completely on a wire rack (at least 6″ from the countertop).

For cream cheese frosting: 

  1. Combine cream cheese, butter, icing sugar, and lemon juice, and beat over medium speed until light and fluffy.
  2. Trim the sides and level the top of the cake, spread cream cheese frosting on top of the cake evenly with an icing spatula.
  3. Cut the gluten-free carrot cake into 16 pieces.