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  • Writer's picturelcahoon24

Gluten-Free, Refined Sugar-free Homemade Double-Layer Carrot Cake


Make this for your next birthday party!



What you'll need:


  1. 2 cups King Arthur Gluten Free Flour or Organic Ancient Einkorn Flour (if you don't have gluten sensitivity).

  2. 2 tsp Baking Soda.

  3. 1/2 tsp Fine Sea Salt.

  4. 1 and 1/2 tsp Ground Cinnamon.

  5. 1 and 1/4 Cups Avocado Oil.

  6. 3/4 Cup Organic Maple Syrup (good replacement for granulated sugar). The ratio is 3/4 cup Maple Syrup to every 1 cup of granulated sugar.

  7. 1 Cup Organic Coconut Sugar (good replacement for Brown Sugar).

  8. 1 tsp Vanilla Extract.

  9. 4 large room temp eggs.

  10. 3 Cups freshly grated medium carrots (about 5).

  11. 1 Cup Organic Chopped Pecans (a food processor works great for this).

  12. 8 oz room temp Cream Cheese.

  13. 1 and 1/4 Cups Powdered Monk Fruit (replacement for powdered sugar).

  14. 1/3 cup Heavy Whipping Cream.

  15. 1/2 cup coarsely chopped pecans to top the cake.

  16. 9" cake baking pain (2 if you want to make both layers simultaneously).


To make this recipe dairy free, you can use alternatives such as plant-based cream cheese and coconut cream.


Directions:


  1. Preheat oven to 350 F.

  2. Grease the two 9" baking pans.

  3. Whisk together dry ingredients in a bowl: flour, baking soda, salt and cinnamon.

  4. In a separate bowl or stand mixer, whisk together oil, maple syrup, coconut sugar and vanilla until combined.

  5. One at a time, add each egg. Mix after each egg.

  6. Add dry ingredients into the wet ingredients slowly until well combined.

  7. Add in finely chopped pecans and shredded carrots.

  8. Divide the batter evenly into cake pans.

  9. Bake uncovered for 35-45 minutes, until cake comes out clean with toothpick.

  10. For the frosting: beat the cream cheese on high speed in a stand mixer for about 1 minute.

  11. Beat in powdered sugar slowly, about 1/4 cup at a time.

  12. Pour in heavy whipping cream and beat on medium speed for 2-3 minutes.

  13. Once cakes are cooled, frost the top layer and then add the next layer of the cake. The frost the second layer, leaving the sides unfrosted. Top with shredded carrots and/or coarsely chopped pecans.

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