Gf "what's Up Duke?!?" Carrot Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or one 9x13 pan) with parchment and lightly dust with gluten-free flour or use nonstick spray.

Dry ingredients

In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, ground cinnamon, ground nutmeg, and sea salt until evenly combined.

Wet ingredients

In a separate large mixing bowl, whisk the granulated sugar and brown sugar with the eggs until well combined. Add the vegetable oil, applesauce, vanilla extract, and distilled white vinegar; whisk until smooth.

Combine

Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Fold in the grated carrots, toasted nuts (if using), and raisins (if using). Do not overmix — batter should be dense and slightly thick.

Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake two 8-inch rounds for 28–34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. If using a 9x13 pan, bake 38–45 minutes. Rotate pans halfway through for even baking.

Cool

Allow cakes to cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and cool completely before frosting (at least 1 hour) to prevent frosting from melting.

Beat base

In a medium bowl using a hand mixer or stand mixer fitted with a paddle, beat the cold cream cheese and softened butter together on medium speed until smooth and uniform (about 2–3 minutes).

Sweeten and finish

Reduce mixer speed to low and gradually add the sifted powdered sugar, about 1 cup at a time, scraping the bowl as needed. Add vanilla, lemon juice, and a pinch of salt. Increase speed to medium and beat until light and creamy, about 1–2 minutes. Taste and adjust sweetness or lemon to balance tang. If frosting is too soft, chill 15–20 minutes before using.

Assemble

If making layers, level the cooled cakes with a serrated knife if necessary. Place one layer on a serving plate, spread about one-third of the frosting evenly over it, set the second layer on top, then crumb-coat (thin layer of frosting) and chill 15 minutes. Apply remaining frosting for a smooth finish or rustic swirls.

Cook

In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Bring to a gentle simmer over medium-low heat, stirring occasionally, and cook 6–8 minutes until berries break down and sugar dissolves. Add up to 1 tablespoon water if mixture is too thick or sticking.

Strain

Remove from heat and press the mixture through a fine-mesh sieve into a bowl using the back of a spoon to extract juices and remove seeds. Discard seeds and let the coulis cool to room temperature. Chill if not using immediately.

Adjust consistency

If coulis is very thin, simmer a minute more to reduce; if too thick, stir in a teaspoon of water at a time until desired pourable consistency is reached.

Plate

Place the frosted cake on a serving platter. Spoon or drizzle the raspberry coulis around the base of the cake or create a decorative drizzle on top. Garnish with fresh raspberries, chopped nuts, and a sprinkle of grated carrot if desired.

Serve

For best texture, chill the assembled cake 30 minutes so the frosting firms slightly, then serve at cool-room temperature. Store leftovers refrigerated (covered) up to 4 days; bring to room temperature 30 minutes before serving.