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Moist Gluten-Free Carrot Cake Recipe with Easy Brown Butter Frosting

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A moist and flavorful gluten-free carrot cake topped with a rich brown butter cream cheese frosting. Perfectly tender with a subtle nuttiness and a deliciously indulgent frosting.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour blend
  • ½ cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon gluten-free baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • ½ cup coconut sugar or brown sugar
  • ½ cup vegetable oil or mild olive oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups finely grated carrots (about 3 medium carrots)
  • ½ cup crushed pineapple, drained (optional)
  • ½ cup chopped walnuts or pecans, toasted
  • ½ cup unsalted butter (1 stick)
  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour or line with parchment paper.
  2. Brown the butter in a small saucepan over medium heat, stirring frequently until golden brown and nutty (5-7 minutes). Pour into a heatproof bowl and let cool slightly.
  3. In a large bowl, whisk together gluten-free flour blend, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a separate bowl, beat eggs and sugar until light and fluffy (about 2 minutes). Add cooled brown butter, vegetable oil, and vanilla extract; mix until smooth.
  5. Gradually fold dry ingredients into wet ingredients until just combined, avoiding overmixing.
  6. Fold in grated carrots, drained pineapple, and chopped nuts until evenly distributed.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. For frosting, beat softened cream cheese until smooth. Add cooled brown butter, powdered sugar, vanilla, and salt; beat until fluffy and spreadable. Chill 15 minutes if too soft.
  11. Assemble cake by spreading frosting on one layer, topping with second layer, and covering entire cake with remaining frosting. Smooth or create swirls as desired.

Notes

[‘Watch the brown butter carefully to avoid burning.’, ‘Grate carrots finely for best texture.’, ‘Use room temperature eggs and cream cheese for smooth mixing.’, ‘Spoon and level gluten-free flour for accurate measurement.’, ‘Fold batter gently to avoid toughness.’, ‘Cool cake completely before frosting to prevent melting.’, ‘Use a thin toothpick to test doneness.’, ‘Baking as a single 9×13-inch cake requires 40-45 minutes baking time.’, ‘Chill frosting if too soft before spreading.’]

Nutrition

Keywords: gluten-free carrot cake, brown butter frosting, dairy-free option, vegan carrot cake, nut-free carrot cake, moist carrot cake, easy carrot cake recipe

Find it online: https://magnetmeal.com/moist-gluten-free-carrot-cake-recipe-with-easy-brown-butter-frosting/