Carrot Cake with Cream Cheese Frosting

To make a gluten-free carrot cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for proper texture. The rest of the ingredients can remain the same, and you'll still enjoy a moist and flavorful cake topped with cream cheese frosting.

If you don't have vegetable oil, you can use melted coconut oil or unsweetened applesauce for a healthier option. For the eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). You can also replace raisins with chopped walnuts or pecans for added crunch.

To store leftover carrot cake, place it in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze the cake without frosting for up to 3 months. Just wrap it tightly in plastic wrap and then in aluminum foil before freezing.

Carrot cake pairs wonderfully with a cup of spiced chai or a scoop of vanilla ice cream. You can also serve it with a side of fresh fruit, like berries or citrus slices, to balance the sweetness of the cake and cream cheese frosting.

To ensure your carrot cake is moist and fluffy, make sure not to overmix the batter after adding the dry ingredients. Also, using freshly grated carrots will add moisture. Baking the cake until just done (a toothpick should come out clean) is crucial, as overbaking can lead to a dry cake.