Gluten-Free Carrot Cake Recipe From Cup4Cup

Yahoo Food
Updated

Cup4Cup is a line of gluten-free flours and baking mixes co-founded by chef Lena Kwak and Thomas Keller, the force behind famed restaurants The French Laundry and Per Se. As its name suggests, Cup4Cup flour can be substituted for its traditional counterparts cup for cup.

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Wholesome Carrot Cake With Yogurt Frosting
Makes two 9-inch round cakes

For the cake:
2 cups plus 2 tablespoons (300 grams) Wholesome Cup4Cup flour
1 teaspoon (3.5 grams) kosher salt
½ teaspoon (2 grams) baking powder
1 teaspoon (4 grams) baking soda
1 teaspoon (2 grams) ground cinnamon
½ teaspoon (1 grams) ground ginger
¼ teaspoon (0.5 grams) ground cardamom (optional)
1 ¾ cups (350 grams) granulated sugar
3 large eggs, at room temperature
1 cup (215 grams) canola oil
2 teaspoons (10 grams) vanilla extract
3 cups (300 grams) fresh carrots, coarsely grated

For the frosting:
4 tablespoons (55 grams) unsalted butter, at room temperature
8 ounces (255 grams) plain cream cheese, at room temperature
¼ cup (60 grams) plain full-fat Greek yogurt
1 ½ (7 grams) teaspoons vanilla extract
2 cups (230 grams) powdered sugar

For the garnish:
1 small bunch carrots, shaved lengthwise

Preheat oven to 350°F. Spray two 9-inch round pans with pan spray.

In a bowl, whisk together Wholesome flour, salt, baking powder, baking soda, cinnamon, ginger, and cardamom.

Combine sugar and eggs in a large bowl. Whisk together until pale in color, about 1-2 minutes. Whisk in oil and vanilla. Stir in grated carrots. Add in flour mixture and stir until well combined.

Pour batter into prepared pans. Bake for about 30 minutes and until cakes spring back when pressed. Cool cakes in pans for 30 minutes and then cool on a wire rack to room temperature.

While cakes cool, make the frosting. Using a stand mixer, beat together butter and cream cheese until light and airy, about 5 minutes. Scrape down the sides of the bowl and mix in yogurt and vanilla. Last, add powdered sugar and beat on high until light and fluffy. Refrigerate until ready to use.

To assemble, spread a 1-inch layer of frosting onto the top of one cake. Place the second cake on top. Spread a 1-inch layer of frosting on top.

Top carrot cake with shaved carrots, if desired.

Chef’s Note: To get shaved carrots to stay extra-curly, soak them in ice water for at least 30 minutes. Before using, drain on paper towels to remove excess water.

Interested in trying Cup4Cup? Try their gluten-free flour, gluten-free pancake and waffle mix, gluten-free brownie mix, and gluten-free pizza crust mix. 

More gluten-free recipes to try:

Lemon poppy seed cake topped with a tangy lemon glaze

Coconut cream pie that’s all decadence, no gluten

Gluten-free chicken nuggets that are perfectly light and crunchy

Are you gluten-free? Share you favorite recipe below!