Carrot Cake with Brown Butter Frosting (Gluten Free)

Packed with dried fruit and coconut and frosted with the most luscious brown butter cream cheese frosting, this is the best ever gluten-free carrot cake.

Cake:
1 lb carrots, finely grated (using the small holes of a box grater) (454 g)
1¼ cups Monk Fruit Sweetener with Erythritol (Granular) (250 g)
1 cup light brown sugar, firmly packed (225 g)
1¼ cups Canola or vegetable oil, or any other neutral oil (300 mL)
4 large eggs, at room temperature
2 tsp. pure vanilla extract
1 orange zested, finely grated
2 cups gluten-free all-purpose flour blend (280 g)
1½ tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground cardamom, optional
¼ tsp. ground ginger
¼ tsp. ground nutmeg
½ tsp. sea salt
1¼ cups sweetened shredded coconut (145 g)
6 oz dried fruit, chopped, such as apricots and cherries (170 g)

Cream Cheese Frosting:
4 (8 oz) blocks cream cheese, softened (907 g)
1 cup butter (226 g)
1 lb Monk Fruit Sweetener with Erythritol (Powdered), sifted (454 g)
2 tsp. pure vanilla extract
1 Tbsp. orange juice, freshly squeezed (optional)

For the Cake:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Prepare three 8” round cake pans by spraying with nonstick spray and lining the bottom with parchment (or greasing and flouring). Set aside.

In a small bowl, whisk together all the dry ingredients (flour blend, baking powder, baking soda, salt and spices). Set aside.

In a large bowl, whisk the eggs, sugars, oil and vanilla until smooth. Add the carrots, dried fruits and coconut and stir until well combined.

Gently fold in the dry ingredients.

Divide the batter between the 3 cake pans and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and place cakes (in pans) on wire racks to cool for 10-15 minutes before removing from the pans to cool completely.

For the Frosting:
In a (preferably light-coloured) skillet, heat butter over medium heat. Stir frequently until completely melted and bubbly and milk solids fall to the bottom. While constantly stirring, pay attention to the colour of the milk solids. When they have completely browned, immediately remove from the heat and pour into a heat-proof bowl or container, making sure to scrape all the bits of brown, toasted solids from the bottom. Cool at room temperature (or refrigerate) until of a spreadable consistency.

In the bowl of a stand mixer (or with a handheld mixer), beat the brown butter until smooth. Add cream cheese and continue beating until well combined and smooth.

With the mixer on low, add the Monk Fruit Sweetener with Erythritol (Powdered), a little at a time (I like to "pulse" the mixer on and off so the Monk Fruit Sweetener with Erythritol (Powdered) won't fly out of the bowl), vanilla and orange juice (if using). Increase the speed to medium high and beata for 3-4 minutes or until completely smooth and creamy.

When ready to assemble the cake, place one cake round on a turntable or serving platter. Top with roughly one cup of frosting and smooth to edges. Add the second cake layer and top again with another cup of frosting, smoothing to the edges. Place the final cake layer on top. Add frosting on the top and sides and decorate as desired. (For carrots, tint ¼ cup frosting orange and ¼ cup green and place each in decorating bags fitted with small round writing tips {I use Wilton #3 or 4}. Pipe carrot in zigzag fashion coming to a point at the end. Pipe 3 short lines on top of each carrot for carrot tops).

Serve cake cold or at room temperature, but store cake in the refrigerator for up to 4 days. Cake can also be frozen whole or sliced (well wrapped in double layers of plastic or one layer of plastic and one layer of foil) for up to three months.

Makes 12 slices.

Cook's Notes: To make cake without added fruit, substitute the same amount of fruit (6 oz or 170g) with an additional 6 oz (170g) finely grated carrots.