Gluten free carrot cake

0 likes 0 comments Recipe by Revival-Dinner for 8

Ingredients

CAKE
2 cups gluten free flour (like Pamela's baking mix)
2 cups sugar
1 tsp. xanthan gum (with Pamela's you don't need this because it's already in it)
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
4 eggs
2 cups grated carrots
1 1/2 cup vegetable oil
1 tsp. vanilla
1 small can crushed pineapple (drained)
1/2 cup raisins
3/4 cup chopped walnuts or pecans
3/4 cup chopped apples
FROSTING
2 8oz bars of cream cheese, softened
2 sticks butter
1 T. corn syrup
1 T. vanilla
5 cups sifted powdered sugar

50 min · Medium

Directions

1. CAKE
Preheat oven to 350 degrees.
Mix all the dry ingredients together and set aside.
whisk the eggs until frothy then add remaining wet ingredients and combine.
Add the wet ingredients to the dry and stir until combined.
Pour into 3 9 inch pans that have been greased and floured.
Bake for 25 minutes or until toothpick inserted comes out clean.
Let cool and frost with icing.
FROSTING
In the bowl of a mixer, whip the butter and cream cheese till soft and fluffy.
Add the rest of the ingredients and mix until smooth.
Frost the cake

desserts September 16, 2014 01:26

Author Reggie Ward