Lemon Cream Carrot Cake

Tomorrow is my birthday and my all-time favorite cake is CARROT! I love the spice combination and it is just plain YUMMY in my TUMMY! When I was preggers with Mason, I went through a carrot cake consumption binge! My poor husband had to run to a bakery by his work on several occasions to pick up some coconut carrot cupcakes. So, why not treat myself and make one for my birthday!

Hope you enjoy my rendition of a healthier carrot cake that is allergy friendly. I realize this cake has processed sugar, which I normally try to avoid in my recipes, but for my birthday I really wanted the real deal :)

Lemon Cream Carrot Cake
Serves 8
Here is a gluten free and healthier version of my all-time favorite cake. The agave nectar, cinnamon and carrots make this a scrumptious dessert, but it would also be perfect for breakfast!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
Carrot Cake
  1. 2 C Carrots, shredded
  2. 4 Eggs
  3. 1 C Palm Oil Shortening
  4. 1/2 C Agave Nectar
  5. 1 C Evaporated Cane Sugar
  6. 2 tsp Vanilla
  7. 2 tsp Cinnamon
  8. 1/2 tsp Nutmeg
  9. 1/2 tsp Sea Salt
  10. 1 1/2 tsp Xanthan Gum
  11. 1 tsp Baking Powder
  12. 2 tsp Baking Soda
  13. 1 C Raisins
  14. 2 1/3 C Gluten Free Flour Blend
Lemon Buttercream Frosting
  1. 2/3 C Greek Yogurt
  2. 1 1/2 C Palm Oil Shortening
  3. 1 tbsp Vanilla
  4. 1 Lemon, juice
  5. 5-7 C Organic Powdered Sugar
  6. 1/2 tsp Salt
Directions
Carrot Cake
  1. Preheat oven to 350 degrees.
  2. Grease two 8 inch round cake pans and sprinkle lightly with flour.
  3. Cream together shortening and sugar in a large bowl on medium speed for 1 to 2 minutes.
  4. Add agave nectar, eggs, salt and vanilla and beat for another minute.
  5. Pour in the dry ingredients. Mix on medium speed for another minute or until ingredients are combined.
  6. Fold in the carrots and raisins.
  7. Pour the batter evenly into the two cake pans.
  8. Bake for 18-22 minutes until the cake is done. A quick test is to insert a toothpick into the center of the cake. If it comes out clean (no batter stuck to it) then it is done.
  9. Cool for 15-20 minutes before adding the frosting.
Lemon Buttercream Frosting
  1. While the cake is cooling, mix together shortening, Greek yogurt, salt, vanilla and lemon juice on high speed until combined. I like to use my stand mixer for making frosting.
  2. Add 5 cups of powdered sugar and mix until combined (start on low and increase speed to medium or you will have a powdery explosion in your kitchen). Use additional powdered sugar as needed for a thicker frosting.
  3. For assembling the cake, put one 8 inch cake (top side down) onto a cake platter. Apply a 1/2 inch layer of frosting to the top of this layer.
  4. Place the second cake on top of the bottom cake. Trim uneven edges with a knife. Use the rest of the frost to cover the entire cake.
  5. Slice and eat the hell out of it!
Notes
  1. Store the cake in an airtight container on the counter or in the refrigerator.
http://barerootkitchen.com/
 

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Comments

  1. says

    Hi Jess,
    Thank you for sharing your birthday cake with us. Luke brought it to work. I must say that it was excellent. Gluten-Free doesn’t have to mean “taste-free”. Most carrot cakes have an excess amount of oil and leave witness to that when served on a paper plate or napkin. Your cake, while perfectly moist did not have this excess oil. In fact, I had it sitting on a paper towel on top of my open work notebook and hustled back to my office to move it so my notebook wouldn’t get all oily. False alarm! :^)

    Craig A.

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