Monday, January 7, 2013

GLUTEN FREE CARROT CAKE!

I can't believe it's been so long since I've posted! Time has gotten away from me, as with everyone I'm sure! Although I loved the holidays and what they represent, I am kind of glad to be starting a new year. 

Since I didn't get a chance to do very much baking this Christmas, I decided to try out a new gluten free recipe for one of my favorite desserts, CARROT CAKE! I just love carrot cake! 

OF COURSE THE CREAM CHEESE FROSTING MAKES IT EVEN MORE DELICIOUS!

SERVED UP FANCY ON MY CHRISTMAS DISHES, EVEN THOUGH IT'S PAST CHRISTMAS.  I STILL LOVE USING MY CHRISTMAS DISHES THROUGH JANUARY.
THE DELECTABLE FROSTING AND ALL THE WALNUTS INSIDE. OH YUM.
I got the recipe from the Betty Crocker website which has many gluten free recipes.  I love their gluten free products!  I made a few changes which I'll note:


GLUTEN FREE CARROT CAKE

1 box Betty Crocker Gluten Free yellow cake mix
1 c. water (calls for 2/3 cup but that is not enough)
1/2 c. softened butter
1 tsp. ground cinnamon (calls for 1/2 tsp. but I like more cinnamon in mine)
1/4 tsp. nutmeg (I put in 1/2 tsp.)
1 tsp. guar gum (didn't call for this but if you add guar gum, it helps the cake be more spongy)
2 tsp. vanilla (gluten free)
3 eggs
1 cup finely chopped carrots (I used about 1-1/4 cup, makes it moister)
1/2 cup finely chopped pecans or walnuts (I used walnuts)
1/2 cup raisins (optional)

Frosting:

4 oz. softened cream cheese
2 tbs. butter, soft
1/2 tsp gluten free vanilla
2 cups powdered sugar
1 to 3 tbs. milk
Add 1/4 cut coconut to frosting if you desire 

Heat oven to 350 degrees and grease bottoms of two 8 inch square cake pans with cooking spray.

FOR CAKE: In large bowl, beat cake mix, water, butter , cinnamon, nutmeg, vanilla and eggs on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl often. Once blended and mixed well, then mix in by hand, the carrots and nuts.  Spread half in each pan.

Bake about 30 minutes or until toothpick comes out clean.  Check sooner to be sure you don't overbake!  This is the secret.... DON'T OVERBAKE!  Cool competely before frosting, or if you just can't wait, have the frosting ready, and make it a little thinner so you can drizzle it over a hot piece of cake right from the oven!  That is what I usually do.

FROSTING:  Beat all frosting ingredients together in a bowl on low speed. Add milk gradually, starting with 1-2 tbs and add powdered sugar gradually until frosting is smooth and the consistency you want.  Make it thicker if you want to frost your cake after it has cooled.  Make it thinner if you would like to drizzle it over a warm cake.

AND THEN ENJOY!  This is the BEST carrot cake I've made that is gluten free.  It is moist and flavorful and you can't eat just one piece.

HAPPY BAKING (AND EATING)!!!!!!!!

2 comments:

  1. Thanks for the recipe Marilyn! It looks absolutely delicious!

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    Replies
    1. It was and is! My husband keeps asking for me to make more. This gluten free recipe definitely is a top competitor with any "normal" carrot cake! My husband and friends said it's the best carrot cake they've EVER eaten, whether using wheat flour or gluten free! Off to the kitchen to make some more today!

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