gluten-free-carrot-cake
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Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins. If you can’t find it, though, here’s a trick: Use 2¼ cups whole almonds and pulse them in a food processor along with salt, baking powder, all three spices, and baking soda until very, very finely ground.

Ingredients

8–12 servings

Cake

½

cup virgin coconut oil, melted, plus more for pans

3

cups almond flour, plus more for dusting pans, such as Fisher® Almond Flour

tsp. kosher salt

1

tsp. baking powder

1

tsp. ground cardamom

1

tsp. ground cinnamon

1

tsp. ground ginger

½

tsp. baking soda

5

large eggs

cups (packed) dark brown sugar

1

tsp. vanilla extract

10

oz. carrots, peeled, coarsely shredded, squeezed firmly to expel excess water

¾

cup shredded unsweetened coconut

¾

cup walnuts, finely chopped

½

cup golden raisins

Frosting and Assembly

8

oz. cream cheese, room temperature

½

cup (1 stick) unsalted butter, room temperature

cups gluten-free powdered sugar

cup Greek yogurt

1

tsp. vanilla extract

Pinch of kosher salt

Preparation

Cake

Step 1

Preheat oven to 350°. Grease two 8″ parchment-lined round cake pans with oil, then dust with almond flour, tapping out excess.

Step 2

Whisk salt, baking powder, cardamom, cinnamon, ginger, baking soda, and remaining 3 cups flour in a medium bowl.

Step 3

Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until more than tripled in volume and mixture holds a ribbon for several seconds when drizzled over itself, 5–7 minutes. (Beating the eggs thoroughly in this stage goes a long way toward creating an aerated, light crumb, which is critical when using gluten-free ingredients.) Beat in vanilla.

Step 4

Toss carrots, coconut, walnuts, raisins, and remaining ½ cup oil in another medium bowl.

Step 5

Reduce mixer speed to low. Add flour mixture in 3 additions, alternating with carrot mixture in 3 additions, to egg mixture, beating well after each addition.

Step 6

Divide batter between prepared pans. Bake cake until lightly browned across the top, a tester inserted into the center comes out clean, and the top springs back when gently poked, 33–36 minutes. Let cool 10 minutes. Carefully run a knife around edges of pans to release cake, then invert onto a wire rack. Let cool completely.

Frosting and Assembly

Step 7

Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl, scraping down as needed, until very smooth, about 2 minutes. Reduce mixer speed to low and add powdered sugar. Beat until combined. Add yogurt, vanilla, and salt and increase speed to medium-high. Beat, scraping down occasionally, until light and airy, about 4 minutes. Chill 10 minutes if needed to stiffen slightly to a spreadable consistently.

Step 8

Arrange one cake round domed side down on a large plate or platter. Cover top and sides with one-third of frosting. Top with remaining cake layer, domed side up. Coat top and sides with remaining frosting.

Step 9

Do Ahead: Cake can be made 3 days ahead. Cover with a cake dome and chill.

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