Anyone hungry?? How about some gluten free carrot cake with cream cheese icing!!
Sometimes, when life gets busy, I don't feel like writing a deep and meaningful blogpost. In those moments, and hours, mostly I just want to drink tea, eat cake, and watch movies on Netflix.
Okay, FINE, I want to do that 24/7...
Ahem, but when I watch films, I still drink tea, but I get all austere and don't have cake.
So, since a few people asked for this recipe, here you go!
I made this last weekend for Canadian Thanksgiving. It's a breeze to make, and it's almost impossible to tell that it's made with GF flour.
So, here we go...
Inanimate objects that you'll need:
An oven at 350F
A greased bundt pan
1 cup vegetable oil
4 large eggs
3/4 cup white sugar
1 1/2 cup brown sugar
1 Tablespoon cinnamon
1 Teaspoon salt
2 cups Gluten Free flour mix (I use Robin Hood, but Bob Mills is good, too)
1 1/2 Teaspoons baking soda
1 1/2 Teaspoons baking powder
1 1/2 Teaspoon vanilla extract
3 cups finely grated raw carrot
Optional: 1/2 shredded coconut AND/OR chopped walnuts
Fold dry ingredients into oil/egg mixture, pour into well-greased bundt pan. Bake for 40-50 minutes until that trusty toothpick comes out clean.
Cool for 5-10 minutes, but loosen edges as it cools. Invert onto rack. Ice when cooled completely.
1/4 cup softened butter*
1/2 cups cream cheese*
(or more, but the ratio needs to be similar)
1-2 cups icing sugar
Mix butter and cream cheese together, slowly add sugar, thin with milk to desired consistency. I heated mine so that it poured (sloooowly) over the cake and got that nice "not slathered on" look.
You can use a 9X13 pan, or two 8 or 9 inch round pans, but adjust the baking time to 35-40 minutes.