{"id":177092,"date":"2025-04-08T10:00:40","date_gmt":"2025-04-08T10:00:40","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/buckwheat-carrot-cake-with-maple-cream-cheese-frosting\/"},"modified":"2025-04-08T10:00:40","modified_gmt":"2025-04-08T10:00:40","slug":"buckwheat-carrot-cake-with-maple-cream-cheese-frosting","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=177092","title":{"rendered":"Buckwheat Carrot Cake with Maple Cream Cheese Frosting"},"content":{"rendered":"


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If you’re looking for a carrot cake that’s a little different or just want something gluten-free, here’s a new buckwheat carrot cake recipe. Made with a wholesome combination of buckwheat and almond flour, it’s rich, moist, and crumbly. The naturally sweet carrots, orange juice soaked raisins, and caramel notes from brown sugar create a perfect balance of flavors. And to top it all off it has a cream cheese frosting with a hint of maple.<\/p>\n

\"Gluten-Free<\/figure>\n

Buckwheat and Almond Flour Combo<\/h2>\n

Before making this cake I was experimenting with different almond flour carrot cake recipes. They were fine with just almond flour and better with an almond and coconut flour combo, but the buckwheat flour was transformative! The buckwheat adds a rich, earthy flavor and a soft but hearty crumb that partners well with almond flour. Together, they create a gluten-free carrot cake that\u2019s just as satisfying as the traditional version. For the buckwheat flour, you can use light or dark or a combination of the two. Dark buckwheat has a very pronounced flavor, so if you love it you can use it. If you are new to buckwheat you might want to go with a light buckwheat like Anthony’s<\/a> brand.<\/p>\n

\"Slice<\/figure>\n

Maple Cream Cheese Frosting<\/h2>\n

This is is just a basic cream cheese frosting with a little maple syrup added for flavor. It’s slick and smooth and a little loose, but not so loose you can’t spread it. If you feel it’s not sweet enough you can bump up the amount of powdered sugar a bit. I used 300 grams which came in at around 3 cups. And feel free to skip the maple syrup altogether. It goes well with the buckwheat theme, but the frosting would also be good with a little orange or lemon zest.<\/p>\n

\"Cream<\/figure>\n

Round Cake Pan Sizes and Depth<\/h2>\n

This recipe was adapted from one from Helen Goh for Sainsbury that was designed for a 7-inch round pan. The 7-inch round cake pans are not very common here in the USA, so I used 8-inch round cake pans. Sets of 8×2 inch pans<\/a> are common. Mine are actually 8×3 inch deep pans<\/a>. I haven’t found the extra depth to be a problem, but the deeper-pan cakes sometimes take a few minutes longer to bake. <\/p>\n

\"Buckwheat<\/figure>\n

Storing the Cake<\/h2>\n

If you plan on making it ahead of time it’s best to freeze the layers before frosting. You can<\/em> freeze the frosted cake, it just gets a little messy because the maple syrup in the frosting prevents it from getting hard in the freezer. It’s why maple syrup is such a great ice cream ingredient! That being said, I did freeze mine with the frosting and touched up the frozen slices before serving <\/p>\n

\"Buckwheat<\/figure>\n

I also gifted a few slices. These individual cake and pie slice containers<\/a> are great because they can old a slice of pie but are tall enough for cake as well. Here’s the recipe!<\/p>\n

Recipe<\/h2>\n
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\"Buckwheat<\/div>\n<\/div>\n

Buckwheat Carrot Cake with Maple Cream Cheese Frosting<\/h2>\n

Anna<\/a><\/span><\/p>\n

A rich, dark, moist, gluten-free carrot cake made with a combination of buckwheat and almond flour.<\/span><\/p>\n

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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Total Time <\/span>38 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

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Course <\/span>Dessert<\/span><\/p>\n

Cuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n<\/div>\n

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Ingredients\u00a0<\/h3>\n
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CAKE:<\/h4>\n