Carrot cake is a classic Springtime and Easter dessert, and it is so easy to modify gluten-free. Since the cake features such warm spices, this treat gets the majority of its sweetness from the cream cheese frosting.
Why I love this recipe:
- For me, carrot cake is one of the first reminders that Spring is here
- Cream cheese frosting is my favorite. I use it on lots of things, such as my red velvet cupcakes 🙂
- It’s very decadent, but not overly sweet
Fortunately, baking gluten-free cakes are easier now more than ever. All you need to remember for this gluten free carrot cake is to now over-mix the cake batter. You also want to make sure the toothpick comes out of the center of each cake completely clean. It is so easy for cakes to bake around the perimeter and while the center is left raw. Give the center of your cake the extra few minutes it needs to bake all the way through; the perimeter of your cake will not dry out in that amount of time.
When baking multi-tier cakes, it’s important that the cakes cool completely before frosting. Frosting a warm cake will turn into a runny mess, and you won’t get those lovely frosting line definitions in between each tier. I also recommend doing a crumb coat frosting on all multi-tier cakes. After you level each cake to get rid of the dome tops, you will be left with lots of cake crumbs. A thin layer of frosting spread on top of each cake will lock in the excess crumbs and result in a clean frosting when you’re finished.
Obviously, you can tell that my cake decorating and fine motor skills with royal icing are just top-notch 🙂
The end result of this three-tier gluten free carrot cake is a fluffy, creamy texture with lots of warm spices and a sweet and savory frosting!
