Carrot Cake Anyone?

I’m thrilled to start blogging. I figured I would start with one of my favourite recipes that I have been making for years, carrot cake. I originally got the recipe from the cookbook, Clueless in the Kitchen, by Evelyn Raab; however, I adapted it to be gluten free. My seven-year-old sister helped me make the cake. Although I think I could have frosted the cake better, it turned out well. And it tasted great. My brother-in-law told me he couldn’t even tell it is was gluten free.

I hope you enjoy it!

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All the ingredients (except xanthan gum).

Gluten Free Carrot Cake with Cream Cheese Icing

1 cup White Rice Flour

¾ cup Brown Rice Flour

¼ cup Tapioca Starch

½ tsp Xanthan Gum

2 tsp Baking Powder

1½ tsp Baking Soda

2 tsp Cinnamon

2 cups Sugar

1 cup Vegetable Oil

4 Eggs

2 cups Grated Carrots

1 cup Canned Crushed Pineapple, Drained

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We got a little messy with the carrots. 

Preheat oven to 350° F. Grease two 8-inch cake pans. In a medium bowl, stir together brown rice flour, white rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and cinnamon. In a large bowl, combine sugar, oil, and eggs, beating until smooth. Add the flour mixture to the egg mixture and stir. Blend the crushed pineapples in food processor or blender. Then add the carrots and crushed pineapple to batter. Mix well. Pour half the prepared batter into each pan. Bake for 35 minutes, or until a toothpick in the middle comes out clean.

Remove cake from the pan and let it cool thoroughly.

If you were curious, xanthan gum works in place of the gluten, making the cake stick together better. It is available at most grocery stores in the Gluten Free section. 

 

Cinnamon Cream Cheese Icing

1/2 cup Softened Unsalted Butter

1 cup Softened Cream Cheese

3 cups Icing Sugar

2 tsp Vanilla Extract 

2 tsp Cinnamon

 

In a medium bowl, beat together all ingredients until fluffy and smooth. An electric mixer is really useful here. If the consistency is too runny, add more icing sugar. It should be thick and stick to your spoon.

Frost the cake once it is entirely cool.

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Finished product.

Note: If you want to make this cake with regular wheat flour, you can. Just omit the first four ingredients (flours, starch, and gum) and use two cups of all purpose flour. 

Let me know what you think in the comments!

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11 thoughts on “Carrot Cake Anyone?

  1. The rest of the cake came home to our house with the little sister, and Craig and Kris and I quickly ate it up so that Gordon did not know it was in the house and want his share! it was divine!!

  2. Wow looks delicious! I know many people who would benefit from this gluten-free carrot cake, what an educational and beneficial blog this is!

  3. I also could not tell it was gluten free! I love the cake. I’m not a fan of cream cheese icing but Craig was very happy to eat my icing 🙂

  4. This cake destroyed my marriage! It was far too delicious and carried exactly zero warning labels regarding its overpowering nature. Day after day, I would return to the cake and tell it (read Debra) about my problems. It was only a matter of time before my wife found out about her replacement and our relationship crumbled (cake pun). Seriously though, I can not knowingly advise consumption; the cake’s power is unfailing, its texture is magnificent, and its truth is beautiful. Reader beware.

  5. This is great Emily!! I love it when people share recipes — I think recipes are always to be shared. What a good idea. I’m sure many will benefit from your hard work. Thank you!!

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