{"id":"e35fd248-a03d-4fbc-a455-30ef987de0ad","url":"https://recipestripper.com/recipes/e35fd248-a03d-4fbc-a455-30ef987de0ad","source_url":"https://www.bonappetit.com/recipe/gluten-free-carrot-cake","title":"Gluten-Free Carrot Cake","description":"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.","servings":8,"servings_text":"8–12 servings","image_url":"https://assets.bonappetit.com/photos/5ad0cb51d2b1c178c2958930/16:9/w_3600,h_2025,c_limit/gluten-free-carrot-cake.jpg","ingredients":[{"text":"½ cup virgin coconut oil, melted, plus more for pans","item":"virgin coconut oil, melted","quantity":0.5,"unit":"cup","preparation":"plus more for pans"},{"text":"3 cups almond flour, plus more for dusting pans","item":"almond flour","quantity":3,"unit":"cup","preparation":"plus more for dusting pans"},{"text":"1½ tsp. kosher salt","item":"kosher salt","quantity":1.5,"unit":"tsp"},{"text":"1 tsp. baking powder","item":"baking powder","quantity":1,"unit":"tsp"},{"text":"1 tsp. ground cardamom","item":"ground cardamom","quantity":1,"unit":"tsp"},{"text":"1 tsp. ground cinnamon","item":"ground cinnamon","quantity":1,"unit":"tsp"},{"text":"1 tsp. ground ginger","item":"ground ginger","quantity":1,"unit":"tsp"},{"text":"½ tsp. baking soda","item":"baking soda","quantity":0.5,"unit":"tsp"},{"text":"5 large eggs","item":"large eggs","quantity":5},{"text":"1¼ cups (packed) dark brown sugar","item":"(packed) dark brown sugar","quantity":1.25,"unit":"cup"},{"text":"1 tsp. vanilla extract","item":"vanilla extract","quantity":1,"unit":"tsp"},{"text":"10 oz. carrots, peeled, coarsely shredded, squeezed firmly to expel excess water","item":"carrots, peeled, coarsely shredded, squeezed firmly to expel excess water","quantity":10,"unit":"oz"},{"text":"¾ cup shredded unsweetened coconut","item":"shredded unsweetened coconut","quantity":0.75,"unit":"cup"},{"text":"¾ cup walnuts, finely chopped","item":"walnuts","quantity":0.75,"unit":"cup","preparation":"finely chopped"},{"text":"½ cup golden raisins","item":"golden raisins","quantity":0.5,"unit":"cup"},{"text":"8 oz. cream cheese, room temperature","item":"cream cheese","quantity":8,"unit":"oz","preparation":"room temperature"},{"text":"½ cup (1 stick) unsalted butter, room temperature","item":"unsalted butter","quantity":0.5,"unit":"cup","preparation":"room temperature","metric_alternate":{"quantity":1,"unit":"stick"}},{"text":"1¼ cups gluten-free powdered sugar","item":"gluten-free powdered sugar","quantity":1.25,"unit":"cup"},{"text":"⅓ cup Greek yogurt","item":"Greek yogurt","quantity":0.3333333333333333,"unit":"cup"},{"text":"1 tsp. vanilla extract","item":"vanilla extract","quantity":1,"unit":"tsp"},{"text":"Pinch of kosher salt","item":"kosher salt","unit":"pinch"}],"instructions":[{"number":1,"text":"Preheat oven to 350°. Grease two 8\" parchment-lined round cake pans with oil, then dust with almond flour, tapping out excess.","section":"Cake"},{"number":2,"text":"Whisk salt, baking powder, cardamom, cinnamon, ginger, baking soda, and remaining 3 cups flour in a medium bowl.","section":"Cake"},{"number":3,"text":"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.","section":"Cake"},{"number":4,"text":"Toss carrots, coconut, walnuts, raisins, and remaining ½ cup oil in another medium bowl.","section":"Cake"},{"number":5,"text":"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.","section":"Cake"},{"number":6,"text":"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.","section":"Cake"},{"number":7,"text":"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.","section":"Frosting and Assembly"},{"number":8,"text":"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.\nDo Ahead: Cake can be made 3 days ahead. Cover with a cake dome and chill.\nEditor’s note: Head this way for more of our best gluten-free dessert recipes →","section":"Frosting and Assembly"}],"date_published":"2026-10-30T00:02:27.970494+00:00","date_modified":"2026-10-30T00:02:27.970494+00:00"}