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GF Carrot Cake and Frosting




Source of Recipe


Jana Church


Recipe Introduction


This came to me from an online friend who makes this for every occasion she can find a reason for.


List of Ingredients




158g (1 cup) rice flour 121g

100g (1 cup) tapioca flour 100g

400g (2 cups) sugar* 200g

1 tsp. baking soda

1 tsp. baking powder

½ tsp. xanthan gum

1 tsp. ground cinnamon

4 eggs

330g (3 cups) finely shredded carrot** 33g

1 cup cooking oil

Recipe



Combine dry ingredients.

In a separate bowl, beat the eggs and then add the
carrots and oil.

Mix thoroughly, and combine with dry ingredients.

Mix well.

Batter will be thick.

For cake: Pour into 2 greased and rice-floured 9 inch round cake pans.

Bake at 350 for 60 to 65 minutes or until toothpick inserted near center comes out clean.

For cupcakes: Grease and flour 24 cupcake pans or line with paper.

Bake for 30-35 minutes or until toothpick inserted near center comes out clean.

Cool on wire racks for 10 minutes.

Invert cakes and cool completely before frosting.

*You can substitute with 1 cup brown sugar and 1 cup Date Sweetener.

**You can use a 10 oz. package of pre-shredded carrots from the market.

Administrative note: Jana's Frosting suggestion is gf, but not cf. Cream Cheese contains dairy. If you are cf you may want to substitute the cream cheese with toffuti brand "Better than Cream Cheese".

Jana's Note: This cake comes out moist and can be eaten unfrosted. If you want to frost them, I recommend mixing up your own Creamed Cheese frosting using one package creamed cheese, about 1 cup powdered sugar, about 1 Tbls. milk (rice, soy) and a touch of vanilla. You can make this as sweet as you like (you may need more than 1 cup powdered sugar). Use a hand mixer and add small amounts of milk until you've reached the desired consistency.