Cakes & cheesecakes · Requires cooking· Gluten-free

Carrot Walnut Layer Cake

Name: Carrot Walnut Layer Cake
Prep time: 35 min
Cook time: 30 min
Yield: 8 servings
Ingredients: 170 g Gluten-free 1:1 baking flour blend (with xanthan gum); 35 g Walnuts; 104 g Allulose; 100 g Whole egg, without shell; 240 g Plain nonfat Greek yogurt; 30 g Canola oil; 220 g Carrot; 8 g Double-acting baking powder; 3 g Ground cinnamon; 5 g Fresh ginger; 150 g Reduced-fat cream cheese (Neufchatel); 5 g Vanilla extract; 1 g Iodized salt

A small two-layer carrot cake with warm spice, walnut pieces and a tangy cream-cheese frosting.

HANDS-ON35 minutes

COOK30 minutes

REST / SET30 min batter rest · 1 h cool · 1 h chill

MAKES8 dessert portions

Let’s make it

An original Raw Desserts editorial recipe. About these recipes

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Makes 8 servings

Gluten-free 1:1 baking flour blend (with xanthan gum)170g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Walnuts35g unsalted walnuts, divided
Grams of Walnutsg
Allulose104g pure granulated allulose, divided
Grams of Alluloseg
Whole egg, without shell100g beaten whole egg, without shells
Grams of Whole egg, without shellg
Plain nonfat Greek yogurt240g plain nonfat Greek yogurt, divided
Grams of Plain nonfat Greek yogurtg
Canola oil30g canola oil
Grams of Canola oilg
Carrot220g peeled carrot, finely grated
Grams of Carrotg
Double-acting baking powder8g labeled gluten-free double-acting baking powder
Grams of Double-acting baking powderg
Ground cinnamon3g ground cinnamon
Grams of Ground cinnamong
Fresh ginger5g peeled fresh ginger, finely grated
Grams of Fresh gingerg
Reduced-fat cream cheese (Neufchatel)150g plain reduced-fat block cream cheese, softened
Grams of Reduced-fat cream cheese (Neufchatel)g
Vanilla extract5g vanilla extract, divided
Grams of Vanilla extractg
Iodized salt1g fine salt
Grams of Iodized saltg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Heat a conventional oven to 160°C / 320°F. Line two 15 cm / 6 inch round tins. Chop the walnuts, reserving about one-seventh for the top. Mix the flour, baking powder, cinnamon and salt.
02
Whisk the egg, oil, 91 g of the allulose, 120 g of the yogurt and 2.5 g of the vanilla. Stir in the grated carrot and ginger, then stir in the flour mixture until evenly moistened and fold in the walnuts for the cake. Cover and rest for 30 minutes so the gluten-free flour hydrates.
03
Divide the batter evenly between the tins. Bake for 25–32 minutes until the centers spring back and a skewer shows baked crumbs, not wet batter; cover loosely if the tops color early.
04
Cool in the tins for 15 minutes, then turn onto racks and cool completely. Mix the cream cheese with the remaining yogurt, allulose and vanilla to make a thick frosting; refrigerate it while the cakes cool.
05
Spread half the frosting over one cold layer, add the second layer and cover the top with the rest. Scatter over the reserved walnuts.
06
Chill the assembled cake for about 1 hour before slicing into the selected number of equal portions. The sides are intentionally left unfrosted.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

A note from our kitchen

This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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Carrot Walnut Layer Cake

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