I am not a huge fan of cake but Carrot Cake is different. I could eat it daily. My sister loves it too and I made some for her birthday one year and sent the leftovers home with her. She took some to work with her to share with her co-worker whose husband has Celiac…he ended up sending her flowers! Yes it is that good!
Preheat oven to 325 degrees
Flour mix*: 2/3 cup tapioca flour, 2/3 cup sweet rice flour, 2/3 cup sorghum flour, 1/4 teaspoon Xanthan Gum, 1/4 teaspoon kosher salt, 2 teaspoons baking soda, 1 1/2 teaspoon cinnamon, 1 teaspoon allspice. Stir until well combined.
Combine in a large mixing bowl: 1 1/8 cup oil, 1 1/2 cup granulated sugar, and 4 eggs. Don’t over mix.
Stir in: 3 cups of grated carrots, 1-2 teaspoons of vanilla, and 1 cup of chopped nuts (or no nuts at all if you have a sister who can’t have nuts) Mix on medium high to make sure all ingredients are well incorporated with the egg and sugar mixture. Scrape the sides of the bowl frequently.
Pour: Grease and flour your pan/s. I have had great success using a bundt cake pan for this recipe. 2 round cake pans works well also as do cupcake pans. I use spectrum to grease the pan and dust it with sweet rice flour. Pour your batter in the pans and bake.
Bake at 325 for 1 hour and 10 minutes. The original gluten full recipe cooks for about 1 hour. Gluten Free requires more time, however the bundt pan cooks things so evenly that you may be fine with just an hour. Test after 1 hour. Cupcakes will take about 30 minutes. g
*Grain Free Flour Variation: 2/3 cup Tapioca flour, 2/3 cup chestnut flour, 2/3 cup nut flour/meal, 1/4 teaspoon Xanthan Gum
After Cake Cools…
Frosting: in a medium sized bowl mix 1/2 cup melted butter, 1- 8 oz. package of cream cheese, 2 cups of powdered sugar, and 1-2 teaspoons of vanilla. Beat on high until smooth.
Dairy Free Frosting: in a medium sized bowl mix 1/4 cup Earth Balance Soy Free margarine and 1/4 cup Spectrum palm oil (half and half makes for a fluffier icing you can also just use all Earth Balance), 3 cups of powdered sugar, 3-5 Tablespoons of dairy free milk of choice, 1-2 teaspoons of vanilla. Beat on high speed until smooth.
This cake freezes really well. I like to make it ahead when I know I am having company and freeze in individual servings with parchment paper separating the slices. Take what you need out of the freezer approximately 30 minutes before serving.
Julie Bakes Gluten Free 