When I first began my gluten free journey I tried to make a gluten free cake from scratch. It was not good. I decided that I wouldn’t do that again. A big waste of time, energy and finances. So I didn’t. Fast forward almost three years now…… I still hadn’t made a cake from scratch. Betty Crocker was my closest cake friend. My husband just turned 50 and I bought the cake mix and then as I was making it I started to feel a little silly. I mean come on! I make everything gluten free, just about the only thing I haven’t tried is croissants. I guess it had kind of become a mind-game and I was losing. So I decided to make a carrot cake.
I went to Bible study years ago with a lady named Heather. She brought this carrot cake to a fellowship and it was the best carrot cake I had ever eaten! I asked for the recipe and from that time on I made Heather’s Carrot Cake anytime we had carrot cake. Well, since GF I haven’t even eaten carrot cake, let alone make one. Now was the time. I had my husband dig through my old gluten FULL recipe binder to see if he could find Heather’s recipe and he DID! I looked it over and converted it. Fingers crossed I put it in the oven. I can’t even tell you the joy I felt, I know it may seem silly, but I felt so good and accomplished to have made this delicious, moist cake, fully risen, not sunken. I DID IT!!! You can do it too! When you do, come back here and tell me about it and post a picture on Facebook. I will rejoice with you.
Melissa Makes Heather’s Carrot Cake
1 1/2 cups oil (I used light olive)
1 1/2 cups light brown sugar OR Sucanat
3 cups grated carrots
1 teaspoon salt
2 teaspoons cinnamon
2 cups Healthy Flour Blend (from cookbook)
1 teaspoon baking soda
1 Tablespoon baking powder
Preheat oven to 350°
Grease pan – Heather used a bundt pan, I have never done this GF. But, you could use a 9X13 or 2-3, 9 inch rounds (I used a 9X13 pan and spray oil.)
In a large mixing bowl combine eggs oil and sugar, mix and then add carrots.
In a separate medium bowl combine dry ingredients, whisk together to combine. Add to wet ingredients. Beat with electric beaters (I used my Kitchen Aid with paddle) until the batter lightens in color – 2-3 minutes, maybe.
Pour into prepared pan and bake in preheated oven 25-35 minutes. Time may vary depending on your pan size. Check it after the lowest time and go from there. Also, if you use smaller pans start with a lower time, maybe 20 minutes. You don’t want to over-bake.
Cool in pan for 5 minutes and then let cool completely on a wire racks.
I cut mine in half and made a layer cake. Frosted with Cream Cheese Icing.
Cream Cheese Icing
This icing is less about the sugar and more about the cream cheese. (This recipe is different than the one in my cookbook.)
2-8oz packages of cream cheese, softened.
1/2 teaspoon vanilla
pinch of salt
1 cup powdered sugar
Mix all ingredients together until very smooth and creamy. Ice cooled cake.
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