Classic Carrot Cake with Cream Cheese Frosting

Classic #CarrotCake with Cream Cheese Frosting. So moist and delicious! #GlutenFreeBaking #DessertRecipes #ontheblog

I am re-publishing the following post because this is what my kitchen currently looks like.

Our current kitchen

With Easter coming I figure you could all use a great carrot cake recipe, and this one definitely fits the bill. I adapted The Faux Martha’s Carrot Cake With Brown Butter Cream Cheese Frosting to make it gluten free. The recipe was selected as The Huffington Post’s #1 carrot cake recipe last year and I have to agree with them. This lady can really make a carrot cake! And now you can too.

My first experiences with carrots are not stellar to say the least. My mother will be happy to tell anyone who will listen how she (and the kitchen for that matter) would end up completely covered in orange baby food. It would be everywhere, her shirt, her glasses, the kitchen walls. Apparently, it was quite the scene because she still brings it up 40 years later.Classic #CarrotCake with Cream Cheese Frosting. So moist and delicious! #GlutenFreeBaking #DessertRecipes #ontheblog

I have l long since made peace with the carrot. In fact, it is now one of my favorite vegetables. The key is the preparation. If you boil all the flavor (and frankly the vitamins) out of your vegetables, you can’t expect anyone to like them. You don’t need to be a picky eater to dislike boiled or steamed veggies, just possessing taste buds will do the trick.

Classic #CarrotCake with Cream Cheese Frosting. So moist and delicious! #GlutenFreeBaking #DessertRecipes #ontheblog

Now while roasting or sauteing your veggies may be ideal for your meal, I am always concerned with dessert. And let’s face it, baking vegetables into a cake is always going to taste the best. It may be just an excuse to eat the cream cheese frosting or maybe a cake with more substance is more satisfying. Whatever the reason, people who like carrot cake really LOVE it.

 

Classic Carrot Cake with Cream Cheese Frosting

Yields 9-

30 minsPrep Time

30 minsCook Time

1 hrTotal Time

Save Recipe

Ingredients

For the cake:

Adapted from The Faux Martha’s Carrot Cake With Brown Butter Cream Cheese Frosting

3 cups flour mix A or B

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground allspice

1 cup granulated sugar

1 cup light brown sugar

3 large eggs, room temperature

3/4 cup canola oil

1/3 cup buttermilk

1 1/2 teaspoons vanilla extract

1 pound carrots, finely grated (about 3 cups)

2/3 cup raisins

2/3 cup chopped walnuts

For the Cream Cheese Frosting:

Adapted from Cakeman Raven’s Southern Red Velvet Cake

16 ounces cream cheese, at room temperature

16 tablespoons salted butter (2 sticks), at room temperature

4 cups sifted confectioners' sugar

1 teaspoon vanilla extract

To decorate:

2 cups chopped walnuts

1 or 2 carrots

Instructions

    For the cake:
  1. Position the rack in the center of oven and preheat the oven to 350 degrees. Grease and line with parchment paper two round 9-inch cake pans and butter and flour the sides with rice flour. The pans should be at least 2 inches high.
  2. Put the raisins in a heatproof bowl and cover them with boiling water. Set aside.
  3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, spices and sugars and set aside.
  4. In a large mixing bowl, add the eggs and whisk just enough to break them up.
  5. Add the oil, buttermilk, vanilla extract and carrots to the eggs. Whisk to combine.
  6. Add the flour mixture and whisk until thoroughly combined. Note: You have to be careful not to "over" mix when using wheat flour. If you activate too much gluten, your cake will be tough. However, over mixing is not an issue when you use gluten-free flours. There is no gluten to over activate!
  7. Strain the water from the raisins and fold the strained raisins and walnuts into the batter with a rubber spatula. Tip: View a video on How to Fold an Ingredient into your Batter.
  8. Bake for 30-40 minutes until they are well risen and the cake has come away from the sides of the pan. If you press the cake lightly with your finger, it should spring back. Tip: If you are not sure if the cake is done, leave it a little longer. It is better to "over" bake a cake than "under" bake.
  9. Remove the pans from the oven and place them on cooling racks. Cool the layers in the pans for 10 minutes. Then invert them to remove the pans. Invert them again so they finish cooling right side up. Remove the parchment paper before frosting.
  10. For the Cream Cheese Frosting:
  11. In a large mixing bowl, beat the cream cheese and butter with an electric mixer on medium speed until combined and fluffy. Scrape down the bowl.
  12. Turn the mixer down to low speed and add the vanilla extract. Mix until combined. Scrape down the bowl.
  13. Gradually add the confectioner's sugar (1/2 cup at a time) and mix until combined. Scrape down the bowl.
  14. Turn the mixer to high speed and mix briefly until fluffy.
  15. Refrigerate the frosting for 20 to 30 minutes or until a spreadable consistency.
  16. To Decorate:
  17. Cover the sides of the frosted cake with the chopped walnuts.
  18. And try these Candied Carrot Curls from The Cupcake Project. So cute and a nice change from the icing carrots!
http://onlytastematters.com/classic-carrot-cake-with-cream-cheese-frosting/

Classic #CarrotCake with Cream Cheese Frosting. So moist and delicious! #GlutenFreeBaking #DessertRecipes #ontheblog

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48 thoughts on “Classic Carrot Cake with Cream Cheese Frosting

  1. I have not had Carrot Cake in forever! This looks amazing and I wish I had made this for Easter. Thanks for the detailed instructions, I will so have to try this recipe! Thanks for Linking up this post in the Best of the Blogosphere Linky party!

  2. We have been going through full on kitchen remodel the past 2 months too! Today we FINALLY got our new counter tops installed to go with our new copper farm sink. Now I just have to patiently (more like impatiently!) wait another 24 hours for the epoxy around the sink to set until I can use the sink and full kitchen again. I am so looking forward to having my kitchen back tomorrow! Funny how a little kitchen project can turn into so much bigger so quickly!

    This carrot cake looks awesome! Carrot cake is one of my top fave cakes of all time! Look forward to trying your recipe!
    Andrea Wyckoff recently posted…Tempered Dark Chocolate Bunnies – vegan – paleoMy Profile

    1. Thank you for following me on Facebook! I could only subscribe you to all posts. There is no option for just recipes right now. It is all or nothing! You will be getting an email once a week. Every other one will include a recipe. If this is not to your liking, there is an unsubscribe link on the bottom. 🙂

  3. I’m pretty sure I’ve never met a carrot cake I didn’t like. This one sounds delicious, too! Thanks so much for sharing it with us at Savoring Saturdays, Elle! It’s been pinned to our group board! Hope to see you back this weekend. 🙂

  4. Your Carrot Cake looks delicious, we would really enjoy it! Thanks so much for sharing with Full Plate Thursday and have a great week.
    Come Back Soon!
    Miz Helen

  5. This looks fantastic! My 5 year old is on an elimination diet for a suspected wheat intolerance, so I’ve been looking for recipes like yours. I’ve not done a lot of baking without wheat flour, and I really love the flour mix recipes you put together. So glad you shared this at Your Turn To Shine!

  6. I loved carrot cake when I was a child, but a bad slice at a local diner nearly a decade ago left me wondering whether my taste buds had changed. Luckily, having now had two slices of your delicious carrot cake, I can report that I was absolutely wrong!

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