Tuesday, August 18, 2015

GF Carrot Cake with cream cheese frosting

I cannot get enough of this Gluten Free Carrot Cake with homemade Cream Cheese frosting.
It takes a bit of work to make but it is worth the effort.

I have had a few requests for the recipe, so it's time to share. 

Gluten Free Carrot Cake
2 eggs (room temperature)
1/2 cup brown sugar
1/2 raw sugar (I used coconut sugar)
1/2 cup butter (melted)
1 tsp vanilla
zest of one orange

combine then add to the mix:
1 1/2 All purpose Gluten Free flour (I like Trader Joe's best)
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp salt

combine then add to the mix:
2 cups shredded carrots
1 peeled and grated apple
1/2 cup chopped green grapes
juice of one orange

Stir in:
1/2 cup chopped walnuts (my kids are allergic to all nuts. So this can't happen at our house)

Grease and flour cake pans. Makes two thin layers. Bake at 375 for 25 minutes. 

16 oz cream cheese (softened)
8 Tbsp butter (softened)
1 cup powdered sugar (I went without this and it's great)
1 Tbsp vanilla

Garnish with more orange zest!

If you make mini cupcakes bake 10 minutes. For regular sized cupcakes, bake 18-20 minutes.

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