Spiced Carrot Cake with Whipped Cream Cheese Frosting

Spiced Carrot Cake with Whipped Cream Cheese Frosting

My beautiful new food processor!

My beautiful new food processor!

For my birthday my mom & J teamed up to buy me the best gift ever, my Breville Food Processor! I am seriously in love you guys. This bad boy grated me a pound of carrots in under a minute. It is a huge energy saver and I will be using it anytime I need to cut, grate, slice, puree or make pastry. I'll be writing up a thorough review of it in the future but for now just know it's awesome. 

My birthday was nice and low key which is just what I needed. J and I went out for surf and turf, enjoyed views of downtown Houghton. Then we came home to enjoy this Spiced Carrot Cake as my birthday cake and it did not disappoint. I'm a traditionalist when it comes to carrot cake. I want lots of carrot, maybe nuts, but never raisins, pineapple or whatever the heck else they're putting in them these days. However, you could easily add any of those things to this recipe. 

Spiced Carrot Cake with Whipped Cream Cheese Frosting

Medium energy recipe
 

Cake Ingredients

  • 1 1/2 cups GF flour (I used Better Batter)
  • 1 t baking powder
  • 1 t ground cardamom powder
  • 3/4 t cinnamon
  • 1/2 t baking soda
  • 1/2 t ground ginger
  • 1/4 t salt
  • 2 large eggs, room temperature
  • 1 cup sugar
  • 1 cup vegetable oil
  • 2 1/2 T buttermilk
  • 1/2 t vanilla extract
  • 1 pound grated carrots (large holes), about 3 cups

Frosting Ingredients

  • 8 oz package of cream cheese at room temp
  • 6 T powdered sugar
  • 3/4 t vanilla extract

  

These ingredients make 1 8 inch round cake and enough frosting to frost it.

Directions

Wet ingredients mixed

Wet ingredients mixed

Batter in pan before baking

Batter in pan before baking

  1. Preheat oven to 350F and spray/grease 1 8 inch cake round. Lightly coat with flour and tap out excess.
  2. Combine all dry ingredients (except sugar - in baking sugar is always considered a wet ingredient). Whisk together and set aside.
  3. Combine eggs, sugar, buttermilk, oil and vanilla. Mix until well combined.
  4. Fold in dry ingredients until just combined. Fold in carrots and any other add ins until evenly mixed.
  5. Pour into cake pan. Be sure to smooth top with spatula. Bake until toothpick comes out clean or with a few moist crumbs, 50-60 minutes. 
  6. Cool cake on wire rack in pan for about 15 minutes. Run a butter knife along the edge of the pan to help cake release and turnout onto wire rack to cool completely. 
  7. Make frosting while cake is cooling. Combine ingredients in stand mixer with paddle  attachment on low until sugar is incorporated. Switch speed to medium high and beat until frosting is light and fluffy, 3-4 minutes. 
  8.  Frost completely cooled cake and enjoy!

Accessible Tips

Paper towels underneath cake as I prepare to frost it.

Paper towels underneath cake as I prepare to frost it.

  • Use a food processor to grate your carrots or buy grated carrot.
  • I used a stand mixer to mix everything including incorporating the carrot. It's a thick batter so definitely easier on your arms.
  • Put paper towel under your cake before frosting. This protects your plate/stand underneath so you won't have piles or frosting at the base. Simply pull them out once you're done.
  • Don't obsess with perfection on the frosting. I'm guilty of this but as you can see from the pictures I'm getting better. As long as it's covered it will be so delicious no one will say a word about how the cake is frosted.
Finished carrot cake with frosting. Who says it has to be perfect to be delicious?

Finished carrot cake with frosting. Who says it has to be perfect to be delicious?

I hope you enjoy this cake as much as we did! I'm a big baker so there will be lots more posts about gluten free baking, especially with pumpkin fall baking! 

♡ Squishes & Love

-Alyssa

 

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