I love a good carrot cake, spicy and chock-full of carrots, covered with a cream cheese frosting that’s just the right amount of sweetness. Baking gluten-free, without any expensive flours, can be tough. But almonds…almonds we tend to have around.
And they can be made into a simple substitute for gluten-free flour with just a few pulses of your food processor.
A springform pan is ideal for this recipe since it releases in a snap, but a regular cake pan will work, too. The frosting is fluffy and and the recipe makes a generous amount so you can eat a few spoonfuls as you go. This cake is a good keeper on the counter, but if it’s crazy-hot, I’d recommend keeping it in the refrigerator so the frosting doesn’t melt. Quick tip: If you don’t want to shred carrots yourself, buy a 10 ounce bag of pre-shredded carrots in the salad aisle and this cake will bake up in no time at all.
Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just stuff like cream cheese and almonds and carrots.