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Spiced Carrot Cake with Cream Cheese Frosting

Photo: Oxmoor House
Hands-on time 17 mins
Total time 2 hrs, 12 mins
Yield Serves 18 (serving size: 1 piece)
A smear of cream cheese frosting is the ideal topper for warm spiced carrot cake.

Ingredients

  • Cake:
  • 4.6 ounces brown rice flour (about 1 cup)
  • 2.6 ounces white rice flour (about 1/2 cup)
  • 1.05 ounces tapioca flour (about 1/4 cup)
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups shredded carrot (about 8 ounces)
  • 1/2 cup raisins
  • 1/4 cup chopped pecans
  • Cooking spray
  • Frosting:
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) block 1/3-less-fat cream cheese
  • 2 cups powdered sugar

Nutrition Information

  • calories 257
  • fat 9.3 g
  • satfat 3 g
  • monofat 4 g
  • polyfat 1.6 g
  • protein 3.1 g
  • carbohydrate 41.6 g
  • fiber 1.4 g
  • cholesterol 33 mg
  • iron 0.5 mg
  • sodium 233 mg
  • calcium 52 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 6 ingredients (through nutmeg) in a medium bowl; stir with a whisk. Place granulated and brown sugars, oil, applesauce, 1/2 teaspoon vanilla, and eggs in a large bowl; beat with a mixer at medium speed until blended. Gradually add flour mixture, beating at low speed until smooth. Fold in carrot, raisins, and pecans.

  3. Pour batter into an 11 x 7-inch metal baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick comes out clean. Cool completely in pan on a wire rack.

  4. To prepare frosting, combine butter, 1 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, beating until smooth. Spread frosting over top of cake. Store cake, loosely covered, in refrigerator.

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook