Gluten Free Carrot Cake With Cream Cheese Frosting Recipes

COCONUT CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
• In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
• Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.

GLUTEN FREE CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven 350f.
• Use two 9" rounds, 1 9X13, or 36 cupcakes.
• Note--If using a flour mix that does not contain baking gum, add 1 tsp xanthan or guar gum. I use Bob's Red Mill GF Pizza crust, which does contain gum.
• Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
• In a separate bowl combine gluten-free flour mix, baking soda, baking powder, salt and cinnamon. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
• Stir in grated carrots, nuts, pineapple, and coconut. Pour the batter into prepared pans.
• Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
• While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
• When cake is cool frost.