Gluten Free Carrot Zucchini Cake with Chocolate Sour Cream Frosting
 
Prep time
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The best ever carrot cake that just so happens to be gluten free. Filled with carrots, raisins, and pecans and flavored with cinnamon and nutmeg. Topped with a smooth sour cream chocolate frosting.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • ¾ cup melted butter (1½ sticks)
  • 2 cups loosely packed finely shredded carrots
  • 1 cup tightly packed shredded zucchini
  • 3 eggs, lightly beaten
  • 1 cup raisins
  • ½ cup pecan pieces
  • 1 teaspoon vanilla extract
  • ½ cup brown rice flour
  • ½ cup potato starch
  • ⅓ cup coconut flour
  • ½ cup gluten free oat flour
  • 2 tablespoons tapioca starch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1½ cups granulated sugar
  • ½ cup light brown sugar
  • For the Chocolate Sour Cream Frosting:
  • 1 stick plus 2 tablespoons butter, room temperature
  • 4½ cups powdered sugar
  • pinch of salt
  • ½ cup sour cream (I used light)
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened cocoa powder
Directions
  1. Preheat oven to 350 degrees. Lightly grease and flour, with brown rice flour, 2 standard round 9" cake pans. Set aside.
  2. Begin making cake by melting butter in the microwave. Remove and allow to cool. While butter is cooling, shred your zucchini and carrots.
  3. In a large mixing bowl, combine melted butter, eggs, and vanilla. Whisk together until combined. Add zucchini, carrots, raisins, and nuts. Mix until combined and set aside.
  4. In another mixing bowl, sift together brown rice flour, potato starch, coconut flour, oat flour, tapioca starch, baking powder, baking soda, xanthan gum, salt, cinnamon, nutmeg, sugar, and brown sugar. Once mixed together, add dry ingredients to wet and stir with a spoon or spatula until evenly combined and all batter is wet.
  5. Divide batter equally between cake pans and bake at 350 degrees for 30-35 minutes or until tops of cakes spring back with touch of a finger and toothpick inserted into centers comes out clean. Remove from oven and cool on cooling racks for 10 minutes. Place a cooling rack on top of one cake pan and gently flip cake out of pan onto cooling rack. Place another cooling rack on top of cake and holding both cooking racks, flip again so that cake ends up right side up. Repeat with second cake. Allow to cool completely.
  6. To make frosting beat butter until smooth. Add 2 cups of powdered sugar and beat until combined and paste forms. Add salt, sour cream, lemon juice, and vanilla. Beat until smooth. Add remaining powdered sugar and beat until smooth. Add cocoa powder and mix until combined. Beat on high for and additional 2 minutes.
  7. Frost cake by placing one cake onto platter and frosting the top. Place second cake on top of frosting and then frost tops and sides of cake. Sprinkle top of cake with chopped pecans.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-carrot-zucchini-cake-with-chocolate-sour-cream-frosting/