Gluten-Free Carrot Cake

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 70.

	this recipe	typical
fat	47%	89%
total sugar	222%	233%
egg	69%	67%
leavener	3%	3%
salt	1%	1%
liquid	4%	0%
dairy	130%	94%
vegetables and beans	107%	107%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

300 g	2 1/2 cups almond flour
60 g	1/2 cup tapioca flour
200 g	1 cup coconut sugar
8 g	1 tablespoon cinnamon
1 g	1/2 teaspoon nutmeg
1 g	1/2 teaspoon ground ginger
9 g	2 teaspoons baking soda
15 g	3 teaspoons cream of tartar
3 g	1/2 teaspoon kosher salt
250 g	5 large eggs
114 g	1/2 cup butter, ghee, or coconut oil (melted and room temperature)
122 g	1/2 cup applesauce
9 g	2 teaspoons vanilla extract
384 g	3 cups shredded carrots
54 g	1/2 cup chopped pecans (plus extra for garnish)
454 g	16 ounces cream cheese (room temperature)
57 g	4 tablespoons butter (room temperature)
600 g	3 cups powdered sugar (or more as needed)
9 g	2 teaspoons vanilla extract

Method: 5 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this a month or so ago for the GF end of our church's coffee hour table. Used two 9" plans because I didn't have 8" ones (have them now!). It was a huge hit and disappeared quickly. Now I need to make it look like a sheet cake - to match the "regular" c” — a cook, 5.0★

“This was simply amazing! I made this cake for a dinner party and it turned out perfect. Everyone at the table raved about it and my partner is asking me to make it again. As a person who does not bake, the recipe was super easy and really delicious! This mi” — a cook, 5.0★