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Gluten-Free Deep Dish Carrot Cakes for Two

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#SundaySupper and Dixie Crystals Sugar are celebrating the arrival of warmer, sunnier days with a wonderful collection of Springtime Sweets. And speaking of warmth and sun (and food and desserts!) we are also announcing your chance to win a ticket to the Food & Wine Conference, plus a whole lot more! Would you like moist, tender carrot cake studded with walnuts and raisins, topped with a creamy and tangy Greek yogurt cream cheese topping that makes just enough to share… but only if you want to! Then you’ll love these Gluten-Free Deep Dish Carrot Cakes for Two.

Gluten-Free Deep Dish Carrot Cakes for Two

Gluten-Free Deep Dish Carrot Cakes for Two - a moist and tender carrot cake filled with nuts and raisins, topped with a Greek yogurt cream cheese frosting. Makes just enough to share! | cupcakesandkalechips.com

I think we all have certain flavors and sweet treats that we love to eat at different times of the year. In the summer, desserts often center around berries and peaches, and autumn makes us crave apples and pumpkin and warm spices. Christmastime brings visions of peppermint and eggnog, while red velvet just says Valentine’s Day, and St. Patrick’s Day is often equated with Irish cream-infused sweets. Then when spring arrives, it’s lemon and strawberries.

And for me… carrot cake! I’ve been dying to make a gluten free carrot cake. One problem. Well, two, actually.

Gluten-Free Deep Dish Carrot Cakes for Two - a moist and tender carrot cake filled with nuts and raisins, topped with a Greek yogurt cream cheese frosting. Makes just enough to share! | cupcakesandkalechips.com

The first is that carrot cake isn’t the most popular flavor in my house, but I am not sure I would be willing to part with it and send it off to work with The Hubby to give away to people I don’t even know. Yes, I’m selfish like that. I’d probably end up eating the entire thing. So I figured I’d make cupcakes based on this Flourless Carrot Cake from Diethood. At least then I could portion it out  a little at a time, instead of sitting down with the whole cake.

The second problem – well this recipe was clearly not amenable to baking in cupcake liners because it pulled away from the liners and sank and just looked very un-cupcake-ish. Delicious, so I am looking forward to making it in its original form, but, well, let’s just say that the remains of these cupcakes are in my freezer and and are either future parfaits or, hmmm, maybe no churn cheesecake carrot cake ice cream.

Then I thought about the Deep Dish Hot Fudge Brownies for Two and Deep Dish Chocolate Chip Cookies for Two that I had made, and I knew what I had to do. A little math, a little mixing (plus the addition of raisins and walnuts because I like “stuff” in my carrot cake), and voila – Gluten-Free Deep Dish Carrot Cake for Two!

Gluten-Free Deep Dish Carrot Cakes for Two - a moist and tender carrot cake filled with nuts and raisins, topped with a Greek yogurt cream cheese frosting. Makes just enough to share! | cupcakesandkalechips.com

Except these were two cakes for one. ME! Yes, I ate both of them. Separated by a couple days, but still. So yummy! Moist and tender, even a few days later, and with the little pockets of sweet and crunch from the raisins and walnuts, this might just be my perfect carrot cake since I can eat the entire thing myself!

And, you know, just to make myself feel better since I knew both cakes would end up in my belly, I topped them with a luscious Greek yogurt cream cheese topping. Seriously, is it even carrot cake if it doesn’t have cream cheese frosting?

Carrots + Greek yogurt = LUNCH!  Am I right?

Gluten-Free Deep Dish Carrot Cakes for Two - a moist and tender carrot cake filled with nuts and raisins, topped with a Greek yogurt cream cheese frosting. Makes just enough to share! | cupcakesandkalechips.com

 

Today’s Springtime Sweets event is sponsores by Dixie Crystals. You can find Dixie Crystals on Facebook, Pinterest, Instagram, and Twitter.

 

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

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And make sure you check out all of the Springtime Sweets at the bottom of this post!

Disclosure: This post is sponsored by Dixie Crystals. All opinions are my own.

Gluten-Free Deep Dish Carrot Cakes for Two - a moist and tender carrot cake filled with nuts and raisins, topped with a Greek yogurt cream cheese frosting. Makes just enough to share! | cupcakesandkalechips.com

What is your favorite springtime dessert?

Gluten-Free Deep Dish Carrot Cakes for Two for #SundaySupper

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Serves 2     adjust servings

Moist, tender flourless carrot cakes filled with walnuts and raisins and covered with a creamy and tangy Greek yogurt cream cheese topping that makes just enough to share… but only if you want to!

Ingredients

For the cake

  • 1 egg, separated
  • a pinch of cream of tartar
  • 1/4 c plus 1/2 Tbsp sugar, divided
  • 1/8 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 tsp pure vanilla extract
  • 1/2 cup finely grated carrot
  • 1/4 cup plus 3 Tbsp almond flour
  • 2 Tbsp raisins (optional)
  • 2 Tbsp chopped walnuts (or pecans or optional)

For the Greek yogurt cream cheese topping

  • 1/4 cup plain Greek yogurt
  • 1 oz cream cheese (I used light)
  • 2 Tbsp powdered sugar, sifted
  • 1/2 tsp pure vanilla extract

Instructions

For the cake:

  1. Preheat oven to 325°F and place two 6-ounce ramekins on a baking sheet (just in case).
  2. In a very clean small bowl combine egg white and cream of tartar and whisk vigorously to form soft peaks.
  3. Add ½ tbsp sugar and continue to beat until stiff peaks form; set aside.
  4. In another bowl, combine ¼ c sugar, egg yolk, cinnamon, salt and vanilla, and which vigorously until combined and lightened in color, about 2 to 3 minutes.
  5. Using a spatula, fold grated carrots and a third of the egg white mixture into the egg mixture until combined.
  6. Gently fold in the remaining egg whites and almond flour until just barely incorporated (there may stil be streaks of egg whites.
  7. Gently fold in the raisins and nuts, if using.
  8. Divide batter between the two ramekins.
  9. Bake for 25-30 minutes, or until golden brown and the cake starts to pull away from the sides.
  10. Transfer to a rack and cool completely.
  11. Prepare Greek yogurt cream cheese topping, and when cakes are completely cooled, divide the topping between the two cakes and spread to cover.

For the Greek yogurt cream cheese topping:

  1. Combine the ingredients in a bowl and using your hand mixed or the whisk attachment for your hand mixer (if you have one), whip until combined and fluffy.

Enjoy!

Gluten-Free Deep Dish Carrot Cakes for Two - a moist and tender carrot cake filled with nuts and raisins, topped with a Greek yogurt cream cheese frosting. Makes just enough to share! | cupcakesandkalechips.com

I’ve got more springtime desserts for you…

Strawberry Cheesecake Tiramisu Cups title 2 Whole Wheat Lemon Sugar Cookies with Strawberry Lemon Royal Icing Red-White-Blue-Greek-Yogurt-Cheesecake-Dip-Trio-5-title.jpg

And you’ll get lots more inspiration from these recipes that the #SundaySupper contributors cooked or baked up with Dixie Crystals…

Gluten-Free Deep Dish Carrot Cakes for Two - a moist and tender carrot cake filled with nuts and raisins, topped with a Greek yogurt cream cheese frosting. Makes just enough to share! | cupcakesandkalechips.com Gluten-Free Deep Dish Carrot Cakes for Two - a moist and tender carrot cake filled with nuts and raisins, topped with a Greek yogurt cream cheese frosting. Makes just enough to share! | cupcakesandkalechips.com

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Comments

    • I’m not gonna call it low calorie, but at least the almond flour is a bit more nutritious than white flour 😉 Plus it keeps you from eating an entire cake!

      Reply

  20. After you mentioned it, I tried to make that cake into cupcakes, and mine were also a bit of a fail! BUUUUUT! It was a delicious fail. We ate ’em! 😀
    Now I need to go and make myself your delicious carrot cake for two and eat both of those all by myself!
    Kate @ Diethood recently posted…Baked Mozzarella SticksMy Profile

    Reply

  23. Mu husband and my daughter, who is gluten-free, will love you for this recipe! Can’t wait to surprise them with these little goodies. Thanks for sharing on Create Link Inspire.

    Reply

    • In another recipe I know someone who made a direct substitution, but I am not sure it would work exactly the same here. I think you might need a bit more AP flour, but it may need some trial and error to get it just right.

      Reply

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