Monday, May 23, 2011

The Best Gluten-Free Carrot Cake

In the past few years, I have met more gluten-free individuals...I moved to DC knowing only one other person, a family friend.  Right before I left for DC I tried my hand at making her a lemon-blueberry gluten-free pound cake.  It turned out okay, not great.  Now however with three gluten-free people in my office I have had the opportunity to try my hand at a few different things: peanut butter cookies, chocolate cake, cinnamon streusel muffins, brownies and this carrot cake that you would hardly know is gluten-free.  Enjoy!

Gluten-free Carrot Cake with Cream Cheese Frosting: 

***double the recipe to make a two layer cake.
Gluten-free Carrot Cake:
1/2 cup canola oil
1 cup light brown sugar packed
3 large eggs
1/3 cup plain yogurt
2 teaspoons vanilla
1 tablespoon honey or agave nectar
2 cups Pamela's Ultimate Baking and Pancake Mix (can be found at Wholefoods)
1 teaspoon pumpkin spice
1 teaspoon cinnamon
3/4 cup flaked sweetened coconut
1 1/2 cups finely shredded carrots
1/2 cup raisins
3/4 cup crushed pineapple drained

1.  Preheat oven to 350 degrees F.  Spray a 9 inch cake pan with nonstick cooking spray and flour.

2.  In a large mixing bowl cream together oil and sugar, then add in eggs, yogurt, vanilla and honey until well combined.

3.  In a separate mixing bowl using a whisk, combine baking mix, pumpkin spice and cinnamon.

4.  Mix dry ingredients into wet, the mixture will be thicker than normal cake batter.

5.  Fold in coconut, carrots, raisins and pineapple.

6.  Pour mixture into cake pan and using a spatula spread to make even in the pan.

7.  Bake in the center of the oven for 40-45 minutes, or until toothpick comes out clean.  

8.  Let cool in pan for 10 minutes, then remove from pan and let cool on rack until room temperature.

Cream Cheese Frosting:
8 oz 1/3 fat cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla
4 cups powdered sugar

1.  With a mixer cream, together cream cheese and butter until smooth and well combined.

2.  Mix in vanilla.

3.  On a lower speed, mix in powdered sugar one cup at a time.  If frosting begins to appear dry, taste.  It is okay to not use full amount of powdered sugar.

No comments:

Post a Comment