Ingredients: |
Ingredients: 1/2 cup vegetable oil
3 cup almond flour, plus more for dusting pans
1 1/2 tsp.kosher salt
1 tsp baking powder
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
5 large eggs
1 1/4 cup dark brown sugar
1 tsp vanilla extract
10 oz carrots, peel, coarsely shredded, squeeze firmly to expel excess water (1 1/2 c)
3/4 cup shredded coconut
3/4 cup finely chopped walnuts
1/2 cup golden raisins, chopped or crushed pineapple, well drained.
Frosting:
8 oz cream cheese, room temp
1 cube butter, room temp
1 1/4 cup powdered sugar
1/3 cup yogurt
1 tsp vanilla
pinch of salt
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Directions: |
Directions:Prreheat oven to 350*
Grease two 8" parchment lined round cake pans with oil and dust with almond flour, tapping out excess.
OR
Grease and dust 1 sheet pan.
Whisk salt, baking powder, cardamom, cinnamon, ginger, baking soda and remaining 3 cups of almond flour into medium bowl.
Using electric mixer on medium high beat eggs and brown sugar in a large bowl until more than tripled in volume and mixture holds a ribbon for several seconds when drizzled over itself, 5 to 7 minutes.(Beating the eggs thoroughly in this stage goes a long way toward creating an aerated, light crumb, which is critical when using gluten free ingredients)
Beat in vanilla
Toss carrots, coconut, walnuts, raisins and 1/2 cup of oil in another medfium bowl.
Reduce mixer speed to low. Add flour mixture in 3 additions, alternating with carrot mixture in additions, to egg mixture, beating well after each addition.
Fill pans.
Bake cake until lightly browned across the top, a tester inserted into the center comes out clean and the top springs back when gently poked.
Let cool 10 minutes, if you made in round pans, before going around edges and turning onto cooling racks. If doing in sheet pan leave in pan.
Frosting.
Use electric mixer on med/hi speed, beat cream cheese and butter in a large bowl, scraping down as needed, until very smooth, about 2 minutes.
Reduce speed to low and add powdered sugar. beat until combined. Add yogurt, canilla and salt and increase speed to med/hi. beat scraping down occasionally, until light and airy, about 4 minutes. Chill 10 minutes to stiffen slightly to spreadable consistency.
Frost.
Can be made 3 days ahead.
cover with a cake dome and chill. |
This recipe for Gluten Free Carrot Cake is from