A smear of cream cheese frosting is the ideal topper for warm spiced carrot cake.
4.6 ounces brown rice flour (about 1 cup)
2.6 ounces white rice flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup canola oil
1/4 cup applesauce
1/2 teaspoon vanilla extract
2 large eggs
2 cups shredded carrot (about 8 ounces)
1/2 cup raisins
1/4 cup chopped pecans
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese
2 cups powdered sugar
How to Make It
Preheat oven to 350°.
To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 6 ingredients (through nutmeg) in a medium bowl; stir with a whisk. Place granulated and brown sugars, oil, applesauce, 1/2 teaspoon vanilla, and eggs in a large bowl; beat with a mixer at medium speed until blended. Gradually add flour mixture, beating at low speed until smooth. Fold in carrot, raisins, and pecans.
Pour batter into an 11 x 7-inch metal baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick comes out clean. Cool completely in pan on a wire rack.
To prepare frosting, combine butter, 1 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, beating until smooth. Spread frosting over top of cake. Store cake, loosely covered, in refrigerator.
Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook
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