Easiest Way to Make Yummy Gluten-free carrot cake🧡

Gluten-free carrot cake🧡. Simple to make, insanely moist and flavorful, and undetectably vegan and gluten-free! Plus, it requires basic ingredients you likely have on hand right now. The recipe is adapted from my Vegan GF Carrot Apple.

I was worried when my batter was much wetter than Chris' in the video, but stuck it in the oven anyway and it came out fine. Best gluten-free carrot cake recipe with cream cheese frosting. I tried my hand at baking a gluten-free chocolate cake and gluten-free chocolate cupcakes a few years ago and let's just say it was wrong on all levels. You can cook Gluten-free carrot cake🧡 using 15 ingredients and 4 steps. Here is how you cook that.

Ingredients of Gluten-free carrot cake🧡

Prepare 400 g of carrots.
It's 400 g of apples.
You need 100 g of butter.
Prepare 150 ml of sunflower oil.
You need 3 of eggs.
It's 500 g of Ground almonds.
You need 320 g of sugar.
It's 1 1/2 tsp of baking powder.
It's 1/2 tsp of baking soda.
Prepare 1 tsp of ground cinnamon.
It's 1/2 tsp of salt.
It's 100 g of chopped walnuts.
You need 150 g of unsweetened shredded coconut.
You need 450 g of cream cheese.
You need of Oil for greasing.

My Gluten-Free Carrot Cake Cupcake recipe does have a few eggs but can be made with a flax or chia egg instead. This would make these cupcakes free of any animal products, perfect for a vegan baker. Can I Make The Frosting Without Greek Yogurt? This Gluten Free Carrot Cake is going to absolutely blow your mind!

Gluten-free carrot cake🧡 step by step

Preheat oven to 175°C. Peel and grade apples and carrots in separate bowls. Add grated apples to a saucepan, and let cook for approx 5 min..
Melt butter in a small saucepan. In a large bowl, mix sunflower oil with melted butter and eggs. Gradually mix in ground almonds and 250 g of sugar. Add baking powder, baking soda, cinnamon and salt. Then mix in grated carrots, cooked apples, chopped walnuts, and 70 g of shredded coconut. Grease two baking pans, then fill them with the mixture evenly. Transfer to the oven and bake for approx 45 min. Then set aside and let cool..
For the frosting, whip cream cheese and the 70 g of sugar with a hand mixer or buy hand until fluffy. Place one cooled cake base on a plate and spread with half of the cream, then place the other cake base on top of it..
Coat the cake with remaining frosting. Sprinkle cake with remaining shredded coconut(80 g). It’s best to let the cake sit overnight before eating it. Enjoy !.

It's so good you'll swear it's just straight-up carrot cake! The best carrot cake I've ever had - and I can eat gluten. With a delicious, slightly less sugary cream cheese frosting. Scroll to the bottom for reviews if you need convincing! Thank you for sharing this recipe!