Gluten-Free Carrot Cake
Peggy converted this recipe she got from a co-worker. We served this cake for GIG of ECW's 5th anniversary celebration.
1/2 cup GF coconut flour (Bob's Red Mill GF)
1/2 cup GF sorghum flour (Bob's Red Mill GF)
1 cup gluten-free flour mix (Jules GF Flour Mix)
1/4 teaspoon Xanthan gum (Ener G)
1 tsp double strength vanilla (Penzey's)
4 extra large eggs
2 cups sugar
1 cup coconut oil (Dr. Bronner's White Virgin)
1 ½ teaspoons salt
3 cups grated carrots
¾ cups organic raisins (Roundy's – nothing but raisins)
1 cup raw, unsalted pecans (Nuts.com - GFCO)
3 teaspoons cinnamon (Penzey's)
2 teaspoons baking soda (Arm & Hammer)
4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla (Penzey's)
1 tsp milk
In mixing bowl cream together eggs, oil & sugar. Add vanilla. Mix in shredded carrots. Add dry ingredients. Mix with mixer for 5 minutes. Fold in nuts & raisins.
Grease two 9” round pans. Add parchment paper to bottoms. Spoon mixture into pans.
Bake at 350 for 30-35 min. or until toothpick comes clean or golden brown and pulls away from sides of pan. Cool in pan on rack for 5 min, then remove cakes from pan and allow to finish cooling on rack.
Place ingredients in mixing bowl. With mixer whip ingredients mix for about 5 minutes or until fluffy.
Frost cooled cake. Refrigerate after it's frosted to firm up frosting.
Garnish with chopped pecans.
Note: Due to the coconut oil, refrigeration of the cake will result in it being firm. Best to serve at room temperature, unless you like firm cake.
Until the next good eats - cook well and be well.
Peggy & Al