Gluten Free Carrot Cake With Cream Cheese Frosting Recipes

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.

CREAM CHEESE FROSTING

Steps:

• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
• Spread or pipe frosting on cooled cake or cupcakes.