Gluten Free Carrot Cake With Cream Cheese Frosting

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 12
YIELD: 1 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven 350f.
  • Use two 9" rounds, 1 9X13, or 36 cupcakes.
  • Note--If using a flour mix that does not contain baking gum, add 1 tsp xanthan or guar gum. I use Bob's Red Mill GF Pizza crust, which does contain gum.
  • 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, salt and cinnamon. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
  • Stir in grated carrots, nuts, pineapple, and coconut. 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. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
  • While cake or muffins are 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.
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