Gluten Free Carrot Cake with Pineapple Apple Craisin Compote
 
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If you think you've had carrot cake the right way, you are wrong!!! You'll never turn back after trying this insanely delicious Gluten Free Carrot Cake with Pineapple Apple Craisin Compote. Plus, who doesn't love a little tangy cream cheese frosting???
Author:
Recipe type: Dessert
Serves: 12 servings
Ingredients
  • For the cake:*
  • ¾ cup vegetable oil
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 tablespoons molasses
  • 1½ teaspoons pure vanilla extract
  • 3 large eggs
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon xanthan gum
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon allspice
  • ⅛ teaspoon ginger
  • ¾ cup white rice flour
  • ½ cup gluten free oat flour
  • ½ cup potato starch
  • ⅓ cup brown rice flour
  • ¼ cup tapioca starch
  • 2 cups finely shredded carrots
  • For the filling:
  • 3 tablespoons butter
  • 1 cup finely chopped apples
  • 1 cup finely chopped pinapple
  • ¼ cup raisins
  • ¼ cup craisins
  • 1 teaspoon cinnamon
  • dash of nutmeg, allspice, ginger, and salt
  • ½ cup plus 2 tablespoons brown sugar
  • For the cream cheese frosting:**
  • ½ stick butter, room temperature
  • 4 oz. cream cheese, room temperature
  • 2-3 tablespoons sour cream
  • ¾ teaspoon vanilla
  • dash of salt
  • 4 cups powdered sugar
Directions
  1. For the cake:
  2. Preheat oven to 350 degrees. Grease two 8" round pans. Line bottom with cut out circular parchment paper. Lightly flour sides of baking pans with white or brown rice flour. Set aside.
  3. In a large mixing bowl, whisk together oil, sugar, brown sugar, molasses, vanilla, and eggs until smooth.
  4. In a smaller separate bowl, sift together cinnamon, baking powder, salt, xanthan gum, nutmeg, allspice, ginger, rice flour, oat flour, potato starch, brown rice flour, and tapioca starch. Add mixture to wet ingredients and stir with spoon until well combined.
  5. Shred carrots and add to batter. Stir until well incorporated. Divide batter evenly between pans and bake at 350 degrees for 25-28 minutes until toothpick inserted into centers comes out clean.
  6. Remove pans from oven and set on cooling rack. Run a sharp knife along the edges. Let cool for 15 minutes and then carefully flip cakes out onto cooling rack to continue cooling.
  7. While cake is baking, make filling. Finely chop apple and pineapple. Melt butter in a medium sized saucepan. Once pan is hot enough that a drop of water sizzles, add apple, pineapple, raisins, and craisins. Saute for 7-8 minutes, stirring occasionally to avoid burning, until apples are beginning to soften. Add cinnamon, nutmeg, allspice, ginger, salt, and brown sugar. Stir until sugar has melted. Reduce heat to a simmer (low boil) and cook uncovered for 25 minutes until most liquid has reduced. Stir every 3 to 4 minutes to avoid burning. Remove from heat and allow to completely cool.
  8. To make frosting, cream together butter and cream cheese until light and fluffy. Add 2 cups powdered sugar and beat until smooth. Add sour cream, dash of salt, and vanilla. Mix until smooth. Add additional 2 cups of powdered sugar. Mix until smooth. Whip on high speed for 1 minute. Add more sour cream or sugar to achieve desired consistency.
  9. To assemble double layer cake: Place bottom layer on serving dish. Spoon cooled pineapple compote on top spreading to about ⅛ inch away from edge. Place second layer on top. Frost top and sides of cake, using additional frosting to decorate.
  10. To assemble a 4 layer cake: First, double the cake recipe for two extra cakes. Place bottom layer on serving dish. Spread with a layer of frosting, coming to about ⅛" away from edge of cake. Add second cake layer. Spoon compote on top and spread ⅛" away from edges.
  11. Add third layer of cake. Spread frosting on top of layer. Add fourth cake layer. Spread frosting on top almost to the very edge. Decorate top with additional frosting.
  12. Serve cake room temperature. Store leftovers in airtight container in fridge for up to one week or in freezer for up to three months.
Notes
*This recipe will make two 8 or 9 inch round cakes. To get a four layer cake, repeat the recipe to bake two extra cakes.
**Frosting will be enough to fully frost a double layer cake with frosting on top and sides, or to frost the first, third, and top layer of a 4 layer cake without frosting the sides.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-carrot-cake-with-pineapple-apple-craisin-compote/