Description
This soft, warmly spiced gluten-free carrot cake with a delicate crumb and luscious cream cheese frosting is an easy, elegant dessert for any occasion.
Ingredients
Units
Scale
- 3/4 cup sugar
- 1 cup brown sugar
- 3/4 cup corn oil
- 1 tsp. vanilla
- 4 eggs
- 2 cups finely ground almond flour (I used Bob’s Redmill)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. cloves
- 3/4 tsp. kosher salt
- 3 cups shredded carrots
For the Frosting:
- 8 oz. cream cheese - softened
- 4 tbs. unsalted butter - softened
- Zest of 1/2 orange
- 3/4 cup confectioners’ sugar
- 1 tsp. vanilla
- 1/4 tsp. salt
Instructions
- Preheat oven to 350 degrees F.
- Combine the sugars, oil, vanilla, and eggs in a bowl and mix with an electric mixer.
- Stir in the dry ingredients and the carrots.
- Grease two 8-inch baking pans and divide the batter evenly between them.
- Bake 50 – 55 minutes. Let cool.
For the Frosting:
- Combine the cream cheese, butter, confectioners’ sugar, orange zest, vanilla, and salt in a medium bowl, using an electric mixer; mix until smooth and creamy.
- Spread on the cooled cakes. Decorate as desired.
- Serve and enjoy!
Notes
**Store the cake in an airtight cake saver and refrigerate for 4-5 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
