Tuesday, May 18, 2010

Gluten Free Carrot Cake

I don't often get wild cravings for food that just won't go away. However, carrot cake has been on my mind for weeks now. I'm not even sure if I have ever made one before and it certainly is not my favorite cake. Any cake with chocolate in it takes the top honors for me. But somehow, visions of carrot cake have danced in my mind as I drift off to sleep. While I'm awake, the wind whispers;"carrot cake, carrot cake." I can't take it anymore. I must make a carrot cake to appease the voices in my head. I turned to one of my favorite recipe resources for all things dessert; joyofbaking.com.
Gluten Free Carrot Cake
from joyofbaking modified to be GF
1 cup (100g) pecans (toasted and finely chopped)
2-1/2 cups (340g) finely grated carrots
2 cups (260g) gf flour mix
1 tsp baking soda
1-1/2 tsp baking powder
1/2 tsp salt
1-1/2 tsp cinnamon
4 large eggs at room temp
1-1/2 cups (300g) granulated sugar
1 cup (240ml) vegetable or canola oil
2 tsp vanilla
Baking Directions:
Divide batter between 2 well greased 9 inch round cake pans. Bake at 350 degrees F for25-30 minutes. Allow to cool in the pan for 10 minutes before inverting onto a cooling rack. This cake can also be made into a single layer 9x13 cake, simply increase baking time to 30-40 minutes.
Cream Cheese Frosting:
1/4 cup (57g) unsalted butter at room temp
8 ounces (227g) cream cheese at room temp
2 cups (230g) powdered sugar
1 tsp vanilla
finely grated lemon zest from one lemon
Start by toasting the pecans in a 350 degree F oven for 6-8 minutes. Remove from the oven, allow to cool and chop finely. Next, finely shred 2-1/2 cups of carrots. I used my handy Eat Smart scale to weigh out all the ingredients. Finally, combine the gf flour, baking soda, baking powder, salt, and cinnamon in a bowl, set aside. Beat the 4 eggs on medium speed for about 1 minute, reduce the speed and slowly pour in the granulated sugar. Once the sugar and eggs are combined (about 3-4 minutes) slowly pour in the oil and vanilla. Next, add the flour mixture and beat just until combined. Finally, use a spatula to fold in the carrots and toasted pecans.
Divide the batter between two well greased 9 inch round cake pans. Bake at 350 F for 25-30 minutes. Cool in the pan for 10 minutes before inverting onto a cooling rack.
While the cake is cooling, beat together the butter and cream cheese. Next, add the powdered sugar, vanilla, and lemon zest. Beat until thoroughly combined. Place one layer of cake on a platter, spread an even layer of frosting on top of the cake. Add the second layer of cake. Use the remaining frosting to cover the top and sides of the cake. Eat up and banish your cravings. Refrigerate any leftovers. Enjoy!!!