Carrot cake, became a delightful discovery for my family and I when we moved to America. This incredibly delicious cake quickly became one of our cherished favorites, which we’ve transformed it into a gluten-free delight, retaining all its original charm and taste.
We prepared this special dessert for a special dinner with family members, and it was such a hit that they ended up taking most of the cake home with them. And they are not even gluten-free 🙂 It’s moments like these that fill me with immense joy, reaffirming my belief in the exceptional quality, taste, and flavors of our gluten-free version.
Enjoy! I know we have!
Pasqualina’s Gluten-Free Carrot CakeCuisine: European
6 to 8servings
40 to 50minutes
Family Recipe Converted Into Gluten-Free
2 1/2 cups measure for measure gluten-free flour
3/4 teaspoon xanthin gum (omit if gluten-free flour mix contains it)
1 1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
5 large eggs
3/4 cup packed light brown sugar
1/3 cup pure maple syrup
2 teaspoons vanilla pure vanilla extract
1 small apple, peeled, cored and shredded (about 1/4 cup)
1/2 cup organic sunflower oil
3 cups finely shredded carrots (about 2 - 3 large carrots)
3/4 cups walnuts, roasted and chopped
8 ounces light cream cheese, room temperature
3 tablespoons unsalted butter
- 2 1/2 - 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Preheat oven to 350˚F. Line a round 9-inch springform pan with parchment paper, then coat with olive oil or butter and lightly dust with gluten-free flour, tapping out excess.
In a medium bowl, sift together flour, xanthin gum, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, allspice and salt. Mix well and set aside.
In a mixing bowl, add carrots and 1/2 cup of chopped walnuts. Mix well and set aside.
In the bowl of a sanding mixer with paddle attachment, beat eggs and brown sugar until you have a fluffy and creamy consistency, about 8 to 10 minutes, then add maple syrup, vanilla, and mix well for another few minutes.
Reduce speed then add applesauce and sunflower oil. Mix until well combined. Add flour mixture and carrot mixture, a little at a time, alternating between the two and mix until well combined.
Pour mixture into prepared pan and smooth the top with a spatula. Bake for 40 - 50 minutes or until a toothpick inserted into the center of the cake comes out clean, and the top springs back lightly when touched.
Place the pan on a wire rack and let cool in the pan for 10 minutes. Carefully remove the cake rom the pan and on the wire rack to cool completely.
Prepare Frosting While Cake Bakes:
- In a large mixing bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese and butter until well combined, about 3 to 4 minutes, stopping to scrape down the bowl as needed.
- Reduce speed to low and slowly add 2 1/2 cups of powdered sugar. Mix until well combined then continue adding the last 1/2 cup of sugar, until frosting reaches desired thickness and taste. The more sugar you add, the stiffer and sweeter it will be. Add the vanilla and salt and increase speed to medium high and beat until smooth, creamy and fluffier, about 5 minutes. Refrigerate to firm up a little while the cake continues baking and cools.
Putting It All Together:
- Trim the top of the cake so that it is flat. Leave the cake as is, or you can cut the cake horizontally to create layers (we cut it in half). Using a spatula or icing knife, spread the frosting evenly between the layers before stacking them back together, then spread the top with a thick layer of frosting. Keep sides of the cake lightly frosted (we don’t add the frosting to the sides) and decorate with remaining roasted walnuts.
- Use your favorite dairy-free or vegan cream cheese frosting recipe.
- Store in an airtight container and refrigerated for up to 5 days.
- Alternatively, cut cake into slices and individually freeze each slice in an airtight, freezer-safe storage container for up to one month. Remove and thaw slices as desired.
You can find traditional Italian dessert recipes, turned to gluten-free alternatives on ‘Pasqualina’s Table, Our Family’s Traditional Italian Desserts …The Gluten-Free Way’ available on Amazon 👉 here.