This spiced cake is the thing dreams are made of, in my opinion. It is spicy, yet sweet, and the carrots add just the perfect amount of flavor! Plus, it’s a vegetable, so this cake is good for you, right???
Carrot cake brings back so many memories of my culinary school days! I was lucky enough to receive a really great recipe from one of my supervisors from my culinary school internship program, and I’ve tried to recreate it ever since.
This cake is the perfect twist on a classic dessert that is absolutely my favorite!
Do you have to use the spice in this cake?
Absolutely not! But, if I may be so bold, I think it is the extra “icing on the cake” to have these spices mixed in.
Can you leave out the carrots from the frosting?
Sure! But if you want the fun twist on a classic, leave them in!
Can I make this cake with regular all-purpose flour?
You sure can! If you do, omit the gluten free flour AND the cassava flour, and substitute it equally with a low protein flour like this one. You will also likely reduce your bake time by about 5-8 minutes. Just watch the cake closely!
Tips for success:
Be sure to use the cassava flour. It really helps with any gritty texture that can sometimes come from gluten free baked goods.
Watch the cake closely. Just as soon as it’s baked, remove it from the oven! Gluten free baked goods tend to be less forgiving when it comes to getting dried out.
This cake is meant to be a “naked” cake. If you want a thick layer of icing, on the outside, I would make the icing recipe with 1 ½ times the amount of ingredients.