Velvet

Gluten-Free Carrot Cake with Cream Cheese Frosting

Inspired by techniques from America's Test Kitchen, NYT Cooking and King Arthur Baking.

Carrot · Gluten-free · American

Two moist, spiced carrot and walnut layers made with a 1:1 gluten-free flour blend, sandwiched and coated in cream cheese frosting.

Prep35 min
Cook40 min
Total1 h 15 min
DifficultyMedium
Per serving716 kcal
PremiumGluten-freeVegetarian
ServingsMakes 12
Allergens (EU 14)
GlutenCrustaceansEggsFishPeanutsSoybeansMilkTree nutsCeleryMustardSesameSulphitesLupinMolluscs

Always check the labels of the products you use.

Method

Unlock all flavours with Premium

This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.

See Premium

Premium: $4.99/month or $39.99/year.

Free sugars

Sugar (WHO daily guide)

Free sugars: 45.2 g per serving

90.4 % of the 50 g daily maximum · 180.8 % of the ideal 25 g

Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028

Equipment

  • two 20 cm round cake tins (5 cm deep), greased and base-lined
  • box grater or food processor
  • 2 large bowls and a whisk
  • stand mixer or electric hand whisk
  • wire racks
  • palette knife

Nutrition per serving (estimated values)

Per servingAmount
Energy716 kcal
Protein7 g
Carbohydrate72.2 g
of which sugars48.2 g
of which free sugars45.2 g
Fat45.8 g
of which saturates12.4 g
Fibre2.3 g
Salt1 g

Protein per 100 kcal

1 g High Protein needs ≥ 5 g (20% of energy)

Calculated from USDA FoodData Central ingredient values