Moist and Delicious Carrot Cake

HOORAY!  I have finally baked something that tastes great and nobody could tell it was gluten free!  It definitely wasn't the most beautiful cake I've ever made.  It sunk like crazy in the middle, but so do my normal flour cakes from scratch.  Any advice on sinking cakes? I'd love some.

Cake

·                         2 cups sugar

·                         4 eggs

·                         1 1/2 c oil 

·                         2 c all-purpose gluten-free flour mix (I used Jule's Gluten Free which is the best stuff ever!)

·                         2 t vanilla extract

·                         2 t baking soda

·                         2 t gluten-free baking powder

·                         2 t cinnamon

·                         1 t salt

·                         3 c freshly grated carrots

·                         1 c chopped pecans (optional)

Don’t forget your Xantham gum if you aren’t using a GF mix with the gums mixed in!

1.        Preheat oven to 350 degrees.  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. 

2.         In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.

3.         Stir in grated carrots and nuts. Pour the batter into very greasy and floured pans.

4.        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. (I have found a trick to baking with gluten free flour.  I cook it a little longer than I would my old recipes.  I always use to undercook my cakes and cookies just a tiny bit to make them moist and gooey.  I have found that to be bad for GF baking.)

Frosting

·                         4 tablespoons unsalted butter

·                         6 ounces cream cheese

·                         1 teaspoon vanilla extract

·                         1-3 t milk

·                         2 1/2 cups gluten-free powdered sugar          

1.                   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.  Add milk as needed to get desired thickness.

2.                   Frost when cake is cooled. Enjoy!