Description
Gluten-Free Carrot Cake with Cardamom Frosting is nothing short of spectacular. Filled with warming spices, sweet carrots, and golden raisins, this is a lovely celebration cake for any occasion. The cake is moist and rich, perfectly complemented by a tangy, aromatic cream cheese frosting spiced with cardamom.
Ingredients
— The Cake —
¾ cup plus 1 teaspoon olive oil, divided
1 cup plus 1 tablespoon granulated sugar, divided
4 large eggs
1 large egg yolk
½ cup sour cream
1 tablespoon pure vanilla extract
2 cups all-purpose gluten-free flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
2½ cups finely grated carrots
1 cup golden raisins
— The Cardamom Frosting —
12 ounces cream cheese, softened to room temperature
4 ounces unsalted butter, softened to room temperature
1⅓ cup powdered sugar
¼ cup milk
2 teaspoons pure vanilla extract
2 teaspoons ground cardamom
Instructions
1. Preheat & Prep: Preheat the oven to 350°F (175°C). Coat two 8-inch round cake pans with 1 teaspoon of the olive oil and sprinkle evenly with 1 tablespoon of the granulated sugar.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the remaining ¾ cup olive oil, the remaining 1 cup sugar, eggs, egg yolk, sour cream, and vanilla extract until smooth.
3. Mix Dry Ingredients: In a separate large bowl, combine the gluten-free flour, baking soda, cinnamon, cardamom, nutmeg, cloves, and salt. Whisk to blend.
4. Combine: Fold the flour mixture into the wet ingredients until just combined. Gently fold in the grated carrots and golden raisins.
5. Bake: Pour the batter evenly into the prepared pans. Bake for about 45 minutes, or until the tops are set and no longer jiggle. A toothpick inserted into the center should come out clean.
6. Cool: Let the cakes cool in the pans, then invert them onto a wire rack to cool completely to room temperature before frosting.
7. Make Frosting: In a medium mixing bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar about half at a time, mixing to blend. Finally, mix in the milk, vanilla, and ground cardamom until creamy and spreadable.
8. Assemble: Frost the completely cooled cakes and serve.
Notes
Cooling: The key to this recipe is making sure the cake cools completely before adding the frosting, otherwise it may melt.
Pan Prep: Coating the pans with olive oil and sugar instead of flour gives the crust a lovely texture.
Make Ahead: You can bake the cake layers a day in advance; wrap them tightly in plastic wrap and store at room temperature.
Storage: Store the frosted cake in the refrigerator due to the cream cheese frosting.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45
- Sodium: 310
- Fat: 35
- Saturated Fat: 14
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 6
- Cholesterol: 95