We LOVE carrot cake at our house. My husband has always liked carrot cake, and we even had carrot cake at our wedding. The combination of a moist, spicy carrot cake mixed with the sweet cream cheese frosting is amazing. There is no way I could do a whole contest using cream cheese and NOT do a version of carrot cake. This carrot cake pudding fit the bill perfectly. We really, really liked it. the beautiful caramel sauce that baked in the bottom, and the layer of cream cheese on top…YUM!

Gluten-free Carrot Pudding Cake with Cream Cheese | The Baking Beauties

One can not help but to think of cream cheese when talking about carrot cake. The two go hand-in-hand. I could not let dessert week slip by without making a dessert that is inspired by this wonderful pair. Gluten Free Creamy Carrot Pudding Cake is a carrot cake, covered in a sweet cream cheese layer, with a beautiful thick caramel layer baked underneath. One big scoop gives you all these flavours in one bowl. Topped with a scoop of vanilla ice cream, this dessert is perfect to prepare when company pops in and you need a quick, but impressive, dessert.

Creamy Carrot Pudding Cake (Gluten-Free)

Yield: 10

This dessert is a carrot cake, covered in a sweet cream cheese layer, with a beautiful thick caramel layer baked underneath. One big scoop gives you all these flavours in one bowl. Topped with a scoop of vanilla ice cream, this dessert is perfect to prepare when company pops in and you need a quick, but impressive, dessert.

Ingredients

1 cup all-purpose gluten-free flour, see NOTE
1/2 teaspoon xanthan gum
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 1/2 cups grated carrots
1/3 cup milk
1/4 cup oil
1 large egg
1/4 cup raisins (optional)
1/4 cup pecans, chopped (optional)
8 ounces cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 cup brown sugar, packed
1 teaspoon ground cinnamon
1 pinch of nutmeg
1/4 cup butter, cut into small pieces
2 cups boiling water

Instructions

Preheat oven to 400 degrees F.

In a large mixing bowl, stir to combine the gluten-free flour, xanthan gum, granulated sugar, baking powder and 1 tsp cinnamon.

Add the vanilla, grated carrots, milk, oil and 1 egg (if using, add the chopped pecans and raisins too). Stir until mixed.

Pour cake batter into 8-inch casserole dish with 3-inch sides. Spread batter to cover the bottom evenly.

In another mixing bowl, beat the cream cheese, 1/3 cup granulated sugar, 1 egg and 1 tsp vanilla until smooth. Pour mixture into the casserole dish, over the carrot cake mixture. Spread to distribute evenly.

Combine the brown sugar, 1 tsp cinnamon and nutmeg. Sprinkle over the cream cheese mixture. Dot top of brown sugar mixture with the cut up butter pieces. Pour boiling water over the top.

Place casserole dish on a baking sheet (in case the sauce boils over), and bake in preheated oven for 40 minutes.

Remove from oven and let sit for 10 minutes before serving.

Scoop Creamy Carrot Pudding Cake into serving dishes, and serve with a scoop of vanilla ice cream. Top ice cream with more caramel sauce from under the cake. Best served warm.

Notes

Gluten-free Flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

Comments

[email protected] says
June 20, 2011 at 10:06 am
Wow! This looks incredible. I love pudding cakes.
laurie says
June 20, 2011 at 7:14 pm
Do you think the xanthan gum is necessary? I am not reacting at all well to the "gums".
Jeanine - The Baking Beauties says
June 20, 2011 at 8:04 pm
@[email protected], I love pudding cakes too, so easy to throw together, and then magic happens. 🙂
Jeanine - The Baking Beauties says
June 20, 2011 at 8:05 pm
@laurie, Laurie, feel free to omit it, I'm sure it won't be a problem at all.
Kim-Cook It Allergy Free says
June 21, 2011 at 11:33 am
Jeanine, holy moly! This just looks divine! Pudding cakes are my weakness! I will so totally be trying this recipe! 😉
Jeanine - The Baking Beauties says
July 14, 2011 at 9:20 am
@Kim-Cook It Allergy Free, Thanks, Kim! This pudding cake is totally worth trying, LOVED IT! 🙂
Sheryl says
April 2, 2013 at 7:45 am
Jeanine, you are nothing short of AMAZING!! I am a new convert to the GF lifestyle, and I want to do everything right, and with as much knowledge as possible. That’s why YOU are my #1 go-to source for everything GF! I am also sharing your blog and FB page on my own fb page, so all my GF friends can have access to your wonderful sites too! I LOVE your helpful videos, and your recipes are just DIVINE! You have my most heartfelt THANKS for all you do for the GF community, and for all the personal time you invest so that GF folks need not feel deprived of eating delicious and creative foods! Thank you, and keep it up; you’re the BEST!!
- Jeanine Friesen says
  April 24, 2013 at 1:32 pm
  😀 Thank you, Sheryl. You really know how to make a gal feel special. 🙂
Jill says
November 13, 2013 at 7:09 pm
In the oven as I speak. Way easier to make than the ingredients list would seem. I have halved the recipe for fear that I will enjoy it just a bit too much, like all the other recipes I try of Jeanine’s. Thanks

Ingredients

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