Spiced Carrot Cake With Cream Cheese Frosting

Name: Spiced Carrot Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 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.

1100

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 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), and more.

Yes, Spiced Carrot Cake With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!