Carrot Cake with Cream Cheese Icing

Cream Cheese

There is nothing better on a spring day than a great big dollup of cream cheese frosting topping a wonderfully moist carrot cake.  This cake is gluten free, but you’d never know it.  This treat is packed with flavor and will have you coming back for a second or third slice if you’re not careful.  My nine year old son who usually doesn’t like any kind of cake gobbled down a slice and asked for more.  Enjoy!

Ingredients:

  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups vegetable or canola oil
  • 2 cups all-purpose gluten-free flour mix (I used Bob’s Red Mill)
  • 2 teaspoons baking soda
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup chopped nuts
  • 3 cups freshly grated carrots
  • 8 tablespoons unsalted butter
  • 6 ounces cream cheese
  • 2 teaspoons vanilla extract
  • 5 cups gluten-free powdered sugar

Preparation:

Preheat oven to 350° F

Use two round 9-inch cake pans, one 9×13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.

  1. Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
  2. In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
  3. Stir in grated carrots and nuts. Pour the batter into prepared pans.
  4. Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool on a wire rack.
  5. While cake is cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
  6. When cake is cool frost all over.
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