Gluten Free Carrot Cake With Cream Cheese Frosting
- Ready In:
- 1hr 5mins
- 2 cups sugar
- 4 eggs
- 1 1⁄2 cups olive oil
- 2 teaspoons vanilla
- 2 cups gluten-free flour, mix (I use Bob's Red Mill GF Pizza Crust)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon, ground
- 3 cups carrots, grated
- 1 (8 ounce) can pineapple, crushed
- 1 cup walnuts, chopped
- 1 cup coconut
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla
- 2 1⁄2 cups sugar, powdered
- 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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RECIPE SUBMITTED BY
I've been cooking since I was 13. Pursued it professionally for a few years, but got trapped in Medical. I've since escaped into the more relaxing role of motherhood and wifedom. I thouroughly enjoy being home and cooking. Although, the pay is low, the benefits more than make up for it! I'm also a knitter. I spend a lot of time making things for my 3 children.