GF Carrot Cake w/ Cream Cheese icing
Gluten Free Carrot Cake with Cream Cheese Icing Ingredients for the cake: 3 eggs 1 1/4 cups vegetable oil 2 cups sugar 2 1/4 cups gluten free flour blend 1/2 teaspoon xanthan gum 2 teaspoons baking soda 1 1/2 teaspoons cinnamon 2 cups carrots, finely chopped and tightly packed 1 cup chopped nuts (optional) 1 cup drained crushed pineapple 1 cup sweetened gluten free coconut Ingredients for the icing: 1 8 oz. pkg cream cheese 1 4 oz. stick of margarine or confectioner's sugar 1 teaspoon vanilla 3 to 4 tablespoons milk Directions for the cake: Preheat oven to 350 degrees. Spray the bottom of the 9x13 inch pan with a gluten free pan spray. Combine gluten free flour, baking soda, cinnnamon, salt, and xanthan gum in a bowl and set aside. Combine carrots, pineapple, nuts and coconut in a separate bowl and set aside. In a mixing bowl, combine eggs and oil. Mix until blended. Add sugar and mix well. Next, add the gluten free flour mixture. Blend on low speed or mix by hand until blended. Add carrot-pineapple mix and blend until well combined. Pour the mixture into prepared pan and bake at 350 degrees for about 45 to 50 minutes or until browned. Check for doneness using a cake -*test*-('")er. Directions for the icing: Combine cream cheese and butter until smooth. Add vanilla and sifted powdered sugar. Blend until smooth. Spread over the cooled cake.
Gluten Free Carrot Cake with Cream Cheese Icing Ingredients for the cake: 3 eggs 1 1/4 cups vegetable oil 2 cups sugar 2 1/4 cups gluten free flour blend 1/2 teaspoon xanthan gum 2 teaspoons baking soda 1 1/2 teaspoons cinnamon 2 cups carrots, finely chopped and tightly packed 1 cup chopped nuts (optional) 1 cup drained crushed pineapple 1 cup sweetened gluten free coconut Ingredients for the icing: 1 8 oz. pkg cream cheese 1 4 oz. stick of margarine or confectioner's sugar 1 teaspoon vanilla 3 to 4 tablespoons milk Directions for the cake: Preheat oven to 350 degrees. Spray the bottom of the 9x13 inch pan with a gluten free pan spray. Combine gluten free flour, baking soda, cinnnamon, salt, and xanthan gum in a bowl and set aside. Combine carrots, pineapple, nuts and coconut in a separate bowl and set aside. In a mixing bowl, combine eggs and oil. Mix until blended. Add sugar and mix well. Next, add the gluten free flour mixture. Blend on low speed or mix by hand until blended. Add carrot-pineapple mix and blend until well combined. Pour the mixture into prepared pan and bake at 350 degrees for about 45 to 50 minutes or until browned. Check for doneness using a cake -*test*-('")er. Directions for the icing: Combine cream cheese and butter until smooth. Add vanilla and sifted powdered sugar. Blend until smooth. Spread over the cooled cake.