Ginger Pecan Carrot Cake (GF)
- Joe S.
- Jul 21, 2021
- 4 min read
Updated: Apr 11, 2022
Delicious and moist, this carrot cake is out of this world! and above all: gluten free!!!
Prep time: 20 minutes
Baking time: 45 to 65 minutes
Inactive time: 20 minutes
Serves:10 to 12 people
Gluten/Soy free and Ovo-lacto vegetarian
Carrot cake... a favorite of mine. Easy to make and truly delicious. But this is not your regular grandma's carrot cake...no. Never expect anything ordinary with me. This one is my own twist on the traditional carrot cake. And it is an explosion of flavors and textures!
My version of a carrot cake is layered and topped with a homemade cream cheese frosting, pecans, and crystalized ginger bits. Inside, a moist cake made with apple sauce and full of spices, ginger, and pecans... absolutely delicious!
So, if you are looking for a new way to spice up your carrot cake...this is the recipe for you! It is 100% gluten free and ovo-lacto vegetarian!
What is the flavor profile?
Complex: different layers of spices with a nutty flavor.
What is the consistency of this cake?
It will have a heavy sponge consistency.
What ingredients will I need?
Gluten free flour, carrots, crystallized ginger, pecans, eggs, vegetable oil, unsalted butter, unsweetened apple sauce, salt, sugar, brown sugar, powdered sugar, allspice, ground ginger, ground nutmeg, cinnamon, ground cloves, baking powder, baking soda, cream cheese, heavy cream, and vanilla.
What else will I need to make this?
Two (2) 9x2 baking pans, parchment paper, mixer, two (2) mixing bowls, measuring cups and spoons, grater, vegetable peeler, cutting board, a wooden spoon, a pencil, scissors, cooking spray, and pipping tips/bags (optional).
How long will it keep?
If stored properly, in an airtight container, and properly refrigerated, the cake should be good for about 6 days.
Some Useful Information
What is a carrot cake?
Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. Sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. Fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.
The history of Carrot Cake
The origins of carrot cake are disputed. Published in 1591, there is an English recipe for "pudding in a Carret [sic] root" that is essentially a stuffed carrot with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar. Variations of the carrot pudding evolved to include baking with a crust (as pumpkin pie), steamed with a sauce, or molded in pans (as plum pudding) with icing.
In volume two of L'art du cuisinier (1814), Antoine Beauvilliers, former chef to Louis XVI, included a recipe for a "Gâteau de Carottes", which was popular enough to be copied verbatim in competitors' cookbooks. In 1824, Beauvilliers had published in London an English version of his cookbook which includes a recipe for "Carrot Cakes" in a literal translation of his earlier recipe.
Another 19th-century recipe comes from the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.
The popularity of carrot cake was revived in the United Kingdom because of rationing during the Second World War.
Let's make it!
INGREDIENTS
Cake
2.5 cups of Pillsbury Best Gluten Free All Purpose Flour Blend or Bob's Red Mill Gluten Free 1 to 1 Baking Flour
1 pound of carrots, shredded
1/2 cup of unsweetened applesauce
4 large eggs, room temperature
2/3 cups of vegetable oil
1/2 cup of unsalted butter, melted
1/2 tsp of salt
1 1/4 cups of sugar
3/4 cup of brown sugar
1 1/4 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 ground allspice
1/8 tsp ground cloves
1/2 Tbsp of ginger powder
1/4 cup of pecans, chopped
1 Tbsp of crystallized ginger bits
Cream Cheese Frosting
8 to 12 ounces of cream cheese, room temperature
5 Tbsp of unsalted butter, room temperature
2.5 cups of powdered sugar
1/4 cup of heavy cream
2 tsp of vanilla
2 cups of pecans, chopped
crystallized ginger bits
Method
Preheat oven to 350º F.
In a mixing bowl, mix the flour, ginger powder, cinnamon, ground cloves, ground allspice, ground nutmeg, baking soda, salt, and baking powder. Incorporate well and set aside.
Use another bowl to whip the sugar, eggs, and brown sugar. Whip until smooth at medium speed then add the vegetable oil, butter, and applesauce. Mix for about 30 to 45 seconds and low speed. Once done, fold in the shredded carrots, chopped pecans, and ginger bits.
Combine the wet and dry mixtures together by using a wooden spoon. Make sure that no lumps of dry flour are left behind. Set aside.
Place a 2 feet long piece of parchment paper on a flat surface. Using one of the 9x13 baking pans, outline 2 circles with a pencil and then cut them out. Grease both baking pans using the cooking spray and then place a parchment paper cutout on each of them.
Divide the cake batter into two and pour each onto a baking pan. Tap a few time to release air bubbles.
Bake for 45 minutes. Check with a toothpick to ensure it is fully baked. If not, bake for another 5 minutes and check again. Repeat until fully baked.
Place the cakes on a cooling rack and let then cool down.
While the cakes cool down, prepare the cream cheese frosting by whipping the cream cheese, and cream until smooth. Slowly add the powdered sugar, and vanilla. The desired consistency should be thick but spreadable.
Once the cake have completely cooled down before beginning to decorate.
Put some frosting on a place to secure the cake. Place the cake and add a good amount of frosting. Spread with a spatula or frosting knife and add some of the pecans. Place the second cake on top and cover both in frosting.
Use a pipping bag and decorate the cake as you wish. Once decorated, add the pecan to all sides. Top with pecans, and crystalized ginger bits and refrigerate for at least 20 minutes.
Cut into slices and serve.
Enjoy!!!
Printable Recipe (PDF) below:
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