Carrot cake is a classic, but we’ve put a spin on it with this gluten free recipe. Sweetened with pure maple syrup, we added walnuts, coconut and pineapple for texture and taste.
Components:
Cake:
- 2 cups gluten free multi-purpose flour (we like King Arthur Flour)
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 dash cardamom
- 1 dash freshly grated nutmeg
- 2 tablespoons orange juice
- 1 teaspoon vanilla
- 1 drop orange flavor
- 1 cup organic sucanat
- ¼ cup maple syrup
- ½ cup crushed pineapple
- ½ cup walnut oil
- 3 large eggs
- 3 cups grated peeled carrots
- 1 cup coarsely chopped walnuts
- ½ cup shredded coconut
- 2 tablespoons freshly grated ginger
Icing:
- 16 ounces cream cheese, soft
- Powdered sugar to taste/consistency (about 1 ½ cups)
- ¼ cup maple syrup
Creation:
- Preheat oven to 350°F. Grease bottom and sides of cake pan.
- Whisk all dry ingredients (except sugar) in a bowl until well blended.
- Using an electric mixer, beat all wet ingredients (including sugar) on medium speed until fluffy, about 5 minutes.
- Add dry mixture and beat just until blended.
- Fold in carrots, pineapple, coconut, and walnuts.
- Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean – about 50 minutes. Cool completely.
- While cake is in oven, beat cream cheese and maple syrup in mixer until smooth. Gradually beat in powdered sugar on low speed until smooth and spreadable.
- When cake is cool, frost.