Gluten Free Carrot Cake with Cream Cheese Frosting
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Gluten Free Carrot Cake
Ingredients:
2 cups King Arthurs Gluten Free Flour Mix
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup Avocado Oil
1/2 cup buttermilk
1 1/2 teaspoon vanilla extract
4 large eggs
1 cup sugar
4 cups shredded carrots
1/2 cup pecans (I put pecans in a sandwich bag and beat with a hammer until I've achieved small pieces)Frosting:
2 sticks unsalted butter
2 8oz packages cream cheese
2 cups powdered sugar
1 tablespoon vanilla extract
1-2 Tablespoons melted butter
1/4-1/2 cup crushed pecansIn a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture, pour in buttermilk. Stir in shredded carrots and pecans.
Pour mixture into two greased 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.Frosting: in another large bowl, cream together butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough melted butter to achieve desired spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle top with crushed pecans
Store cake in the refrigerator. Yield: 16 servings.
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Mmmmm. I love home made cream cheese icing. I used to make a batch just to eat it by itself.
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@dddoo7 cream cheese frosting is the best! Sadly it doesn’t like me much these days.
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Yeah. I haven’t eaten it in a couple years due to cutting out sugar, but I used to eat a lot of it.
It is really good with just a little coffee extract. Or strawberry, orange, or peppermint extract. It is also really good if you mix up two batches...only the second batch substitute peanut butter for cream cheese and then blend both batches togetherness. It is also good with bacon...but what isn’t.
