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moist carrot cake with brown butter frosting - featured image

Moist Carrot Cake with Brown Butter Frosting

  • Author: Nadia
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Description

A rich, moist gluten-free and dairy-free carrot cake featuring almond and oat flour, topped with a sophisticated brown butter and coconut milk frosting.

Ingredients

Scale
  • 1 cup (112g) finely ground almond flour
  • 1 cup (100g) certified gluten-free oat flour
  • 2 cups (200g) fresh shredded carrots
  • 3/4 cup (180ml) melted coconut oil (refined or unrefined)
  • 1 cup (200g) coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1 cup (100g) chopped walnuts, toasted
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs (or flax eggs for vegan version)
  • 1 tbsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 cup (226g) butter (for brown butter frosting)
  • 1/2 cup (120ml) full-fat canned coconut milk
  • 1 tbsp vanilla bean paste
  • 4 cups (480g) confectioners’ sugar, sifted

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with coconut oil spray, line bottoms with parchment, and dust with almond flour.
  2. In a large bowl, whisk together almond flour, oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, whisk melted coconut oil, coconut sugar, eggs, vanilla extract, and apple cider vinegar until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in shredded carrots and toasted walnuts.
  5. Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick comes out clean. Tent with foil if tops brown too quickly.
  6. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  7. While cakes cool, melt butter in a medium saucepan over medium heat. Swirl constantly until it turns amber and smells nutty. Remove from heat and pour into a heatproof bowl to cool slightly.
  8. Once brown butter is warm but not hot, whisk in coconut milk and vanilla bean paste. Gradually add sifted confectioners’ sugar and beat on medium-high speed for 3-4 minutes until fluffy.
  9. Assemble cake by placing one layer on a plate, spreading frosting on top, adding the second layer, and frosting the top and sides.
  10. Garnish with extra walnuts or cinnamon and serve.

Notes

Shred fresh carrots yourself as pre-shredded carrots contain cellulose and do not release enough moisture. Do not overmix the batter to avoid a tough texture. Ensure the brown butter is cooled slightly before adding sugar to prevent melting the fats in the frosting. For a strictly dairy-free version, substitute butter with solid coconut oil in the frosting.

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of the
  • Calories: 380
  • Sugar: 32
  • Sodium: 250
  • Fat: 22
  • Saturated Fat: 12
  • Carbohydrates: 45
  • Fiber: 4
  • Protein: 6

Keywords: gluten-free carrot cake, dairy-free dessert, brown butter frosting, moist carrot cake, almond flour cake, vegan carrot cake option

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Find it online: https://yescook.online/moist-carrot-cake-best-gf-dairy-free-recipe/