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!
- 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
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.
- 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.
- 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.
- Stir in grated carrots and nuts. Pour the batter into prepared pans.
- 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.
- 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.
- When cake is cool frost all over.
If you are like me you may not have heard of Japanese cheesecake before. I certainly had not discovered this little gem until recently. I came across a recipe while scouring the internet looking for gluten-free desserts. This cake is naturally gluten-free and is kind of like a cross between pound cake and cheesecake. It’s a little effort to make, but it is totally worth it. I made mine in a loaf pan, but you could also use a springform pan. I had to convert all the measurements from the metric system , but it turned out very yummy. This is best made one day ahead of time and then eaten on the second day.
10.5 oz cream cheese
3.15 Tablespoons unsalted butter
3 egg yolks
1.5 Tablespoons of granulated sugar
2.5 tsp cornstarch
2/3 c milk
3 egg whites
4 Tablespoons granulated sugar
Cut some parchment paper slightly larger than the pan you are using and line your pan with it. Preheat oven to 350F. Put egg whites in the freezer so they just begin to freeze around the edges. Sift the cornstarch. If your cream cheese is not softened wrap in plastic wrap and microwave for 15 sec intervals until it is soft to the touch. In a large bowl melt the butter over a double boiler and then add cream cheese. Whisk well to combine. In a second bowl combine egg yolks and 1.5 T sugar and then mix in the cornstarch. Heat the milk so it comes to a boil and then slowly add to the egg yolk mixture until it thickens over the double boiler. Add egg yolk mixture to cream cheese and combine well.
Add a small amount of remaining 4T of sugar to egg whites and beat on medium speed for 2 minutes. Gradually add remaining sugar to egg whites until soft peaks form. Add 1/4 of the egg white mixture to your cream cheese mixture and combine. Fold remaining meringue into cream cheese mixture and then fill pan. Smooth the top of your cake mixture and put pan inside a roasting pan. Add boiling water to roasting pan until it comes about a half inch up the loaf or springform pan you are using. Bake for 15 minutes and then lower your oven temp to 320F and bake for 25 more minutes. Turn off your oven and leave cake in oven for 40 minutes to 1 hour. The top should be slightly browned. Let cake cool in pan and then refrigerate for at least 2 hours before removing from the pan.
I served mine with a blueberry sauce and some fresh whipped cream.
One of the things I enjoy most about baking is having my princess by my side as my sous chef. She loves to help me measure the ingredients and stir everything up. I try to get my son involved, but he is only interested when there are beaters that are ready to be licked. This weekend we decided to tackle Red Velvet Cake and I’m proud to say that my family agreed that this was one of the best gluten-free cakes I have ever made. Here is the recipe I used:
1 3/4 c vegetable oil
1 1/2 c sugar
2 eggs beaten (room temp)
1c brown rice flour
3/4 c King Arthur all purpose GF flour
3/4 c tapioca starch
1 tsp baking soda
1tsp xantham gum
1/4 tsp salt
1 tsp gourmet vanilla
1 oz red food coloring
1 T Hershey’s cocoa powder
16 oz confectioners sugar
8 oz cream cheese (room temp)
1 stick of butter (room temp)
1 tsp vanilla
Preheat oven to 350F. Use a mixer to cream the oil and sugar and with mixer still going add eggs one at a time until they are combined. Mix all dry ingredients in a separate bowl and whisk them together so they are thoroughly mixed. Add the flour mixture to the oil/sugar mixture 1/4 at a time alternating with 1/4 of the buttermilk. Make a paste of the vanilla, cocoa and food coloring and gently stir into your batter. Pour the batter into 2 round greased and floured cake pans. Bake for about 25 minutes or until a toothpick comes out clean. Once cakes have completely cooled frost with cream cheese frosting.
For the frosting cream the confectioners sugar, cream cheese and butter. Mix in the vanilla and then frost your cake. I kept the cake refrigerated after if was frosted and made some decorative pieces out of melted chocolate for a finishing touch.