This gluten and dairy free spiced Layered Carrot Cake recipe is flavorful, soft, moist, absolutely mouthwatering and topped with Cream Cheese Frosting. Each bite is packed with crushed pineapple, unsweetened applesauce, shredded carrots, ground spices, and a luscious frosting.
2teaspoonxanthan gumomit if your flour blend contains this or gaur gum
2cgranulated sugar
3teaspoonbaking soda
2teaspoonbaking powder
2teaspoonground cinnamon
1teaspoonground cloves
1teaspoonground nutmeg
1teaspoonground allspice
1tsp salt
1cunsweetened applesauce
1¼ccrushed pineapple lightly drained
½cvegetable or grapeseed oil
5large eggsroom temperature
1½teaspoonvanilla extract
3cshredded carrots
2cchopped walnuts or pecansoptional
1cgolden raisinsoptional
Cream Cheese Frosting
8ozdairy free cream cheesesuggestion in post
½cdairy free butter1 stick, room temperature
3cpowdered sugar
1teaspoonvanilla extract
optional- chopped walnuts or pecans to top frosting
Instructions
Layered Carrot Cake
Preheat the oven to 350°F. Lightly grease three 9 inch cake pans. Then dust with gluten free flour and tap out excess flour. Set aside.
In a large mixing bowl, combine the gluten free flour, xanthan gum if needed, baking soda, baking powder, cinnamon, nutmeg, cloves, allspice, and salt.
Now add in the applesauce, crushed pineapple, oil, eggs or egg replacement, and vanilla extract.
Using a hand mixer or large spoon, combine at least 1-2 minutes, or until well mixed. Use a spatula to scrape down the sides of the bowl as needed.
Next by hand stir in the shredded carrots, nuts, and raisins.
Then pour cake batter evenly into the three cake pans.
Transfer to the oven and bake individually for 60 minutes. If baking two cakes at a time adjust the baking time.
When the cake tester comes out clean, remove cakes from the oven and place on a cooling rack. Allow the cakes to cool completely before frosting. These cakes can be prepared and refrigerated overnight before icing and assembling.
Cream Cheese Frosting
In a medium size bowl, mix together the butter and cream cheese until smooth.
Then place the powdered sugar and vanilla extract into the bowl and cream again until smooth, about 2 minutes.
Transfer to the refrigerator and allow to set for at least 20 minutes or overnight.
Assembling Cake
Remove cakes from the cake pan by turning the cake pan upside down over your hand and giving gently tapping on the cake pan with your other hand. If needed use a dull knife to slice around the inside of the cakepan next to the cake.
Then place one cake in the middle of a cake plate. Using an angled spatula lightly frost the top of the cake.
Then transfer the second cake on top and again frost the top of the cake.
Next add the last cake layer. Using the remaining frosting, ice the top of the cake.
Lastly decorate by sprinkling chopped nuts over the top of the cake, refrigerate and serve. Cover well and refrigerate leftovers up to 4 days.
Note 1- to frost the side of the cake double the cream cheese frosting ingredients. Frost the side after the cake has been assembled, but before icing the very top cake.
Note 2- This cake and frosting tastes best when prepared the day before serving. And this cake can be prepared up to 2 days before serving.