Healthy-ish Gluten-free Carrot Cake

Serves 9 

Nutrition per serving: calories: 333, fat: 15g (saturated: 3g), carbohydrates: 46g, protein: 6g, fiber: 2g, sugar: 16g, sodium: 225mg

Gluten-free flour blends are not all created equally. I prefer King Arthur Gluten-Free Measure for Measure or Cup 4 Cup.  It’s important to use Philadelphia reduced-fat cream cheese. Store brands can result in a thin frosting. 

For the Cake:

• ¾ cup gluten-free flour ( King Arthur or Cup 4 Cup)  

• ½ cup oat flour (you can use finely ground instant oats) 

• 1 teaspoon baking powder 

• ½ teaspoon baking soda 

• 1 teaspoon ground cinnamon 

• ¼ teaspoon ground nutmeg 

• ¼ teaspoon ground cloves 

• ¼ teaspoon salt 

• 1, 20-ounce can crushed pineapple, drained with ¼ cup juice reserved 

• 1½ cups lightly packed shredded peeled carrots (about 2 large carrots) 

• ½ cup flavorless vegetable oil 

• 2/3 cup light brown sugar 

• 2 large eggs, room temperature 

• 1 teaspoon vanilla 

Cream Cheese Frosting 

• ⅓ cup Nonfat Greek yogurt 

• 4 oz Philadelphia reduced-fat cream cheese, softened 

• ½ teaspoon vanilla extract 

• Pinch of salt 

• ½ cup confectioners sugar 

Adjust oven rack to center position and heat to 350 degrees. Prepare an 8-inch baking dish - either grease the dish or make a sling for the cake (click here for instructions).  Combine flours, baking powder, baking soda, spice, and salt in a medium bowl. In a second bowl, combine the shredded carrots, pineapple, the reserved ¼ cup juice, and the oil. 

Combine sugar and eggs in the bowl of a stand mixer fitted with the whisk attachment (or you can do this in a large bowl with a hand mixer.) Beat on high until the mixture has tripled in volume and the mixture holds a ribbon for several seconds when drizzled over itself, 5–7 minutes. Beat in vanilla. 

Reduce speed to medium-low, alternate adding the dry ingredients with the wet ingredients into the egg mixture until thoroughly combined. Scrape the batter into the prepared pan and smooth the top. Bake until the cake is light, golden, and the toothpick inserted in the center comes out clean, about 50-55  minutes. 

Transfer cake to cooling rack and cool thoroughly for about 2 hours. 

Meanwhile, whisk yogurt, cream cheese, vanilla, and salt in a medium bowl until smooth. Add the sugar and whisk until completely smooth and creamy. Refrigerate the frosting for 30 minutes (or up to 24 hours) before using. Spread frosting evenly over the top of the cake.