gluten-free carrot cake

Growing up, carrot cake was one of my favorite desserts. That and strawberry shortcake. Since getting diagnosed with celiac, I haven’t tried making carrot cake; for the longest time, my stomach couldn’t tolerate dairy (casein) and my taste buds wouldn’t tolerate dairy-free cream cheese.

That all changed with this recipe. With fresh, local carrots streaming into our refrigerator from our local CSA, and a full year of progressively, successfully adding dairy back into my diet, I decided it was time to try making my old favorite. I found the highest rated/best reviewed carrot cake recipe on allrecipes.com and started playing! Here’s the final product:

Gluten-Free Carrot Cake
Adapted from: http://allrecipes.com/Recipe/carrot-cake-iii/Detail.aspx

Ingredients

Cake
4 eggs
1 cup vegetable oil
3/4 cup cane sugar
2 teaspoons vanilla extract
2 cups gluten-free flour mix
1 tsp xantham gum
2 teaspoons baking soda
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
3 cups grated carrots
1 cup chopped pecans (optional)

Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar1 teaspoon vanilla extract
1 cup chopped pecans (optional)

Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour (sweet rice flour is a good choice here) a 9×13 inch pan.
  2. In a large bowl, beat eggs, oil, sugar and vanilla. In a separate bowl, mix in gluten-free flour, xantham gum, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to wet ingredients and mix until combined. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To make frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar, and vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
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About LynnaeEtta

I love (gluten-free) food!

2 comments

  1. Francisco Reyes

    the guy you made it for liked it straight down…right down his tummy-tum-tum.

  2. Love it! Thanks!~ Marie

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