Gluten-Free Layered Carrot Cake

Ingredients

• FOR THE CAKE:
• 3 cups (about 420 grams) 1:1 gluten-free baking flour that contains xanthan gum, such as Bob's Red Mill 1-to-1 or King Arthur Measure for Measure, spooned and leveled
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 4 large eggs, room temperature
• 1 1/4 cups (250 grams) packed light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1 cup (240 milliliters) avocado oil or another neutral oil
• 1/2 cup plain full-fat Greek yogurt, room temperature
• 2 teaspoons vanilla extract
• 3 packed cups (about 300 grams) finely grated carrots, from about 1 pound (5 to 6 medium carrots)
• 1 cup walnuts, toasted and chopped
• 1/2 cup raisins, optional
• FOR THE CREAM CHEESE FROSTING:
• 16 ounces full-fat block cream cheese, softened but still cool
• 1 cup (2 sticks / 226 grams) unsalted butter, softened
• 4 cups (about 480 grams) powdered sugar, sifted (check the label is gluten-free)
• 2 teaspoons vanilla extract
• Pinch of fine sea salt
• FOR THE TOP:
• 1/3 cup toasted walnuts, chopped
• A few small carrot curls or piped frosting carrots, optional

Method

1. Heat the oven to 350°F with a rack in the center. Grease three 8-inch round cake pans, line the bottoms with parchment circles, and grease the parchment.
2. Spread all the walnuts (1 1/3 cups) on a sheet pan and toast 7 to 9 minutes, until fragrant. Cool, chop, and set aside 1/3 cup for the top.
3. In a medium bowl, whisk the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly mixed.
4. In a large bowl, whisk the eggs, brown sugar, and granulated sugar for 1 minute, until smooth and slightly lighter. Whisk in the oil, Greek yogurt, and vanilla until glossy.
5. Add the dry ingredients and stir with a spatula just until no dry flour remains. Fold in the grated carrots, 1 cup of the walnuts, and the raisins if using. Let the batter rest 10 minutes; this lets the gluten-free flour hydrate so the crumb is tender instead of gritty.
6. Divide the batter evenly among the pans (about 2 1/3 cups each; a kitchen scale makes the layers match). Smooth the tops.
7. Bake 24 to 28 minutes, until the tops spring back when lightly pressed and a toothpick in the center comes out with a few moist crumbs. Cool in the pans 15 minutes, then run a knife around the edges and turn the layers out onto a rack. Peel off the parchment and cool completely, about 1 hour. Gluten-free layers are fragile while warm, so don't rush this.
8. For the frosting, beat the butter on medium speed 2 minutes until creamy. Add the cream cheese and beat just until smooth, about 1 minute. Add the powdered sugar a cup at a time on low, then the vanilla and salt, and beat on medium 1 minute until fluffy. Don't overbeat or it will turn soft.
9. If any layers domed, level them with a serrated knife. Set the first layer on a plate or cake board and spread with about 3/4 cup frosting. Repeat with the second layer, then add the top layer upside down for a flat top.
10. Spread a thin crumb coat over the top and sides and refrigerate 20 to 30 minutes, until firm. Cover with the remaining frosting, then scatter the reserved walnuts around the top edge and add the carrot garnish.
11. Chill at least 30 minutes before slicing so the layers cut cleanly. Use a long sharp knife wiped clean between cuts.

Notes

Use a 1:1 gluten-free blend that already contains xanthan gum; a plain single flour like almond or rice flour alone won't work in these amounts. Grate the carrots on the small holes of a box grater or with a food processor's fine grating disk. Bagged pre-shredded carrots are too dry and thick. For a two-layer cake, bake in two 9-inch pans for 30 to 35 minutes. For the cleanest birthday look, bake the layers a day ahead, wrap them well once cool, and refrigerate; cold layers are much easier to stack and frost. If you are baking for someone with celiac disease, use a dedicated clean bowl, pans, and spatula, and check that the vanilla, spices, and walnuts are processed without wheat.

Storage

Cover and refrigerate up to 5 days because of the cream cheese frosting; it stays moist and tastes even better on day two. Let slices sit at room temperature 20 minutes before serving. Unfrosted layers freeze up to 2 months wrapped tightly in plastic and foil; thaw in the refrigerator overnight before frosting. Frosted slices freeze up to 1 month.