Carrot Cake with Maple Cream Cheese Frosting

GFF Magazine

Alanna Taylor-Tobin highlights oat flour in this recipe featured in the Alternative Flours column of GFF Magazine. Earthy oat flour gives this ultramoist cinnamon- and ginger-spiked cake a healthy, whole-wheat vibe, while the luscious cream cheese frosting keeps it tasting like a treat. Be sure to use the correct amount of carrots and grate them on the small holes of a box grater, measuring about ⅛” in diameter, to help the cake bake up on time and possess a light and springy crumb. The cake will keep at cool room temperature for 8 hours or refrigerated airtight up to 3 days.

Prep Time — 35 min
Cook Time — 25 min
Servings — 9

Ingredients

  • 1 teaspoon unsalted butter

  • 1¼ cups grated carrots

  • 3 large eggs

  • 6 tablespoons sugar

  • ½ cup sunflower oil

  • ½ cup oat flour

  • ½ cup sweet rice flour

Tools

  • stand mixer

  • strainer

  • parchment paper

  • measuring cups

  • measuring spoons

  • large bowl

  • spatula

  • chopping board

  • knife

  • square baking pan

  • offset spatula

  • cooling rack

  • June Oven

  • toothpick