Spiced Carrot Cake with Cream Cheese Frosting

 Recipe
Photo: Oxmoor House
A smear of cream cheese frosting is the ideal topper for warm spiced carrot cake.

Yield:

Serves 18 (serving size: 1 piece)

Recipe from

Cooking Light

Recipe Time

Hands-on: 17 Minutes
Total: 2 Hours, 12 Minutes

Nutritional Information

Calories 257
Fat 9.3 g
Satfat 3 g
Monofat 4 g
Polyfat 1.6 g
Protein 3.1 g
Carbohydrate 41.6 g
Fiber 1.4 g
Cholesterol 33 mg
Iron 0.5 mg
Sodium 233 mg
Calcium 52 mg

Ingredients

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
Cooking spray
Frosting:
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese
2 cups powdered sugar

Preparation

1. Preheat oven to 350°.

2. 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.

3. 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.

4. 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.

Note:

Robert Landolphi,

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook

July 2014
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