Gluten-Free Carrot Cake
Once in a blue moon I get a hankering for this old school classic. Lucky for me it translates well to gluten free. This recipe is based on one of my own [pre-gluten free] standbys. I changed it very little, except for the flour.
Gluten-Free Carrot Cake
3 large organic free-range eggs
1/2 cup light vegetable oil or Spectrum Organic Shortening
1 cup organic light brown sugar, packed
1/3 cup plain yogurt or coconut yogurt
2 teaspoons bourbon vanilla extract
1 tablespoon honey or agave (for added moisture)
1 teaspoon ground cinnamon
1 teaspoon Pumpkin Pie Spice, or Apple Pie Spice [or a mix of nutmeg, clove, ginger, allspice]
2 cups Pamela's Gluten-Free Ultimate Baking and Pancake Mix *see notes
3/4 cup flaked sweetened coconut
1 1/2 cups processed or finely grated carrots (about 4 medium carrots)
1/2 cup golden raisins or currants
1/2 cup toasted chopped walnuts or pecans
Cream Cheese Icing:
4 oz. softened cream cheese
2 tablespoons softened unsalted butter
1-2 teaspoons vanilla extract, to taste
3 cups powdered cane sugar- or more, if needed
A squeeze or two of fresh citrus, to taste- lemon, lime or orange
1. For the Carrot Cake: preheat the oven to 350ºF. Grease a 9-inch Springform cake pan.
2. In a mixing bowl beat the eggs; add the oil and beat; add the brown sugar and beat till smooth. Beat in the yogurt, vanilla, honey, cinnamon and spice. Add in the baking mix and beat till combined. The batter should be a bit thicker than wheat flour batter. Add in the coconut, carrots, raisins and nuts; stir with a wooden spoon to combine.
3. Spread the batter evenly in the cake pan; and place the pan in the center of a preheated oven. Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40 to 45 minutes or longer if necessary - I baked mine at high altitude. Cool on a wire rack.
4. Frost with your favorite cream cheese icing and sprinkle with coconut, if desired. To make the icing, beat the cream cheese and butter in a mixing bowl until fluffy. Add the vanilla. Add in the powdered sugar a cup at a time; squeeze a little lemon or other citrus juice into the frosting and beat till smooth. Taste test. Add more sugar, if needed, to thicken; add more juice to thin. Frost the cake.
Makes one nine inch cake
Please note: This recipe has no added leavening because it is using a leavened baking and pancake mix.