Gluten Free Coconut Carrot Cake With Cream Cheese Icing Recipes

GLUTEN-FREE COCONUT CARROT CAKE WITH CREAM CHEESE ICING

Steps:

• Pre-heat oven to 350 degrees F.
• Grease a 9" spring-form cake pan.
• In a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth.
• Beat in the yogurt, vanilla, cinnamon and spice.
• Add in the baking mix and beat until 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.
• Spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven.
• Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes (or longer if necessary).
• Cool on a wire rack and frost with cream cheese icing.
• For cream cheese icing, beat the cream cheese and butter until fluffy.
• Add the vanilla.
• Add the powdered sugar a cup at a time; squeeze a little lemon (or other citrus) juice into the frosting and beat until smooth.
• Add more sugar or juice as necessary.
• Frost cooled cake.

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.