Gluten-Free Almond Flour Carrot Cake (Moist, Fluffy)

• 份量: 12 servings
• 活動時間: 20 minutes
• 總時間: 55 minutes

食材

2 cups grated carrots (I recommend using a box grater, rather than food processor.)

4 large eggs (separated)

¾ cup packed light brown sugar

½ cup granulated sugar

2 teaspoons vanilla extract

½ cup oil (vegetable, canola or coconut)

¾ cup chopped pecans

¾ cup shredded coconut

½ cup raisins

3 ½ cups blanched almond flour

1 ½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground ginger

½ teaspoon ground nutmeg

8 ounce cream cheese (room temperature)

½ cup butter (softened)

3 cups powdered sugar

1 teaspoon vanilla extract

¼ teaspoon salt

1 tablespoon heavy cream, half and half, or milk

optional: additional grated carrots or nuts (for decorating)

步驟

Preheat the oven to 350ºF. Prepare two 8-inch cake pans by spraying with nonstick cooking spray. Line the bottoms with cut-to-size parchment paper and spray the tops.

Grate the carrots and place them in a double layer of paper towels. Squeeze gently and set aside until ready to add to the cake batter.

In a large mixing bowl or stand mixer, add the egg whites. Beat using the whisk attachment until very stiff peaks form. Transfer the egg whites to a separate bowl to be folded into the cake batter later.

Use the same empty mixing bowl and add the yolks, light brown sugar, and sugar. If using a stand mixer switch to a paddle attachment. Beat for 3 minutes, or until doubled in volume and pale.

Mix in the oil and vanilla until well combined. Beat in grated carrots, nuts, coconut, and raisins.

Add the almond flour, baking powder, baking soda, salt, and spices. Mix on low speed until well combined. The batter will be very thick.

Fold in one-third of the beaten egg whites to aerate and loosen the batter. Add the remaining whites, using a large silicone spoon to fold from the sides of the bowl in to the middle. Take your time with this for best fluffy results!

Evenly divide and spread the cake batter between the cake pans. Bake for 35-40 minutes. The middle should be set when touched lightly and a toothpick or cake tester (my preferred) should come out clean.

Cool in the pans for 5 minutes before turning out to a wire rack to cool completely before frosting.

Cream Cheese Frosting

In a large mixing bowl, add the cream cheese and butter. Beat on high until well combined. Add the powdered sugar, vanilla extract, salt, and milk. Mix on low to combine, then increase to high to mix well for 2-3 minutes, until light and fluffy.

Gently remove the cake layers from the wire rack. Place one layer on a platter. Spoon a thick layer of frosting in the middle and then use an offset spatula to spread to the edges.

Top with the second layer. Spoon the remaining frosting on the top and around the sides. Use the offset spatula to spread evenly. If desired, decorate with additional grated carrots or nuts.

For best slicing, refrigerate for 1 hour before slicing and serving. Refrigerate leftovers.

營養

• 卡路里: 702 kcal
• 總脂肪: 45 g
• 飽和脂肪: 11 g
• 不飽和脂肪: 17 g
• 反式脂肪: 0.4 g
• 膽固醇: 85 mg
• 鈉: 377 mg
• 總碳水化合物: 71 g
• 膳食纖維: 6 g
• 總糖: 57 g
• 蛋白質: 12 g