Gluten Free Carrot Cake w/ Vanilla Bean Cream Cheese Frosting and Toasted Almonds

Directions

Step 1

– preheat oven to 350 and line a springform pan (ideal to use) with parchment paper. *I also sprayed the inside sides of the springform with avocado oil.

Step 2

- This cake took me quite a while because I just have the one springform pan in a 6″, but I definitely recommend thinner pans for quicker baking times or cupcakes or a sheet cake!

Step 3

- Next, mix your dry ingredients together in a large mixing bowl.

Step 4

- Then add, your wet ingredients together.

Step 5

- After that, shred your carrots {this is the most difficult part in my opinion. You really need to use that arm muscle

Step 6

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Step 7

- Once you have shredded about 3 cups, I think I personally had a little over, but as much as you can get is great, then taking paper towel, try to remove any of the added moisture from the carrot shreds.

Step 8

- Then transfer the carrot to the wet ingredients and fold together.

Step 9

- After that you are going to add your wet into the dry and fold together again, ensuring there’s no lumps and bumps.

Step 10

- Now, transfer either the entire batter if making a sheet cake to the pan of choice, or divide between cupcake tins, or do what I did and place 1/3 of the batter into the lightly greased and lined springform pan.

Step 11

- Then place in the oven for about 33-35 minutes.

Step 12

- During this time, make your vanilla bean cream cheese frosting!

Step 13

- Make sure your cream cheese is at room temperature, then add it to a high speed mixer.

Step 14

- Then add the scooped out vanilla bean into the mixer.

Step 15

- Proceed with adding powdered sugar little by little. I usually try and eyeball about 1/4 cup at a time.

Step 16

- Add in a tablespoon or two slowly along with more powdered sugar until you get a thick and creamy and well combined frosting. Should have little brownish black specks all throughout from the vanilla bean.

Step 17

- Do a little taste test to make sure it’s how you would like it.

Step 18

- Then scoop it out from the mixer and transfer to a glass dish, or leave it in the mixer if you can fit the entire bowl in your fridge.

Step 19

- Refrigerate the frosting until you’re ready to assemble your entire cake.

Step 20

- Check on your cake after your 33-35 minutes are up and poke with a toothpick/knife etc to make sure it’s fully cooked.

Step 21

- Then remove from the oven and let cool for about 5 minutes. *If making a 3-tiered cake like I did, then you’re going to want to release the springform and carefully remove the warm cake from the pan. Then set on a cooling rack. **If making a sheet cake, just remove from heat and let cool for about 20ish minutes until cooled down enough so it can be frosted, same with the cupcakes.

Step 22

- As for the next layers

Step 23

reline the springform with parchment paper + avocado spray and place another 1/3 of batter into pan and place into oven. Cook again for 33-35 minutes. Do this a third time after all the batter is used up. This is where the time is used up in the recipe.

Step 24

- Then, on a small baking sheet, add the 1 cup of sliced almonds and place in oven for 2-3 minutes per side, tossing. Once a little golden, remove from oven and cool.

Step 25

- Once your cake(s) are cooled, place a dollop of cream cheese frosting on cake stand to secure the first tiered layer.

Step 26

- Otherwise, top your cupcakes/sheet cake with frosting!

Step 27

- Next, add about 1/3 cup of almonds to the bottom tiered after the frosting is lathered.

Step 28

- Then add your middle layer and top with frosting and sprinkled almonds.

Step 29

- Once you’re at the top, add the remainder of vanilla bean cream cheese frosting, carrot flowers (if using), greenery (if using) and cinnamon stick (if using), otherwise I would recommend decorating with some additional sprinkles of cinnamon and coconut sugar for color and contrast!

Step 30

- Serve immediately to dear friends and family or place in the fridge until ready to enjoy!

Step 31

- I hope you save this recipe for all the fun holiday spreads were about to have. Let me know if you’d like me to create a cake like this for you or a loved on (must be local in Leelanau County/TC) !!