Gluten-Free Carrot Cake

Gluten-free carrot cake recipe made with Pamela's Baking Mix


Lovely and classic gluten-free carrot cake with coconut, iced with lemon cream cheese frosting.

Karina's Gluten-Free Carrot Cake Recipe with Coconut and Cream Cheese Icing

Recipe posted June 2006.

Once in a blue moon I get a hankering for this old school classic. Lucky for me it translates well to gluten free. This recipe is based on one of my own [pre-gluten free] standbys. I changed it very little, except for the flour.
Please note: This recipe has no added leavening because it is using a leavened baking and pancake mix.
Ingredients:

3 large organic free-range eggs
1/2 cup light vegetable oil or Spectrum Organic Shortening
1 cup organic light brown sugar, packed
1/3 cup plain yogurt or coconut yogurt
2 teaspoons bourbon vanilla extract
1 tablespoon honey or agave (for added moisture)
1 teaspoon ground cinnamon
1 teaspoon Pumpkin Pie Spice, or Apple Pie Spice [or a mix of nutmeg, clove, ginger, allspice]
2 cups Pamela's Gluten-Free Ultimate Baking and Pancake Mix *see notes
3/4 cup flaked sweetened coconut
1 1/2 cups processed or finely grated carrots (about 4 medium carrots)
1/2 cup golden raisins or currants
1/2 cup toasted chopped walnuts or pecans

Instructions:

Preheat the oven to 350ºF. Grease a 9-inch Springform cake pan.

In a mixing bowl beat the eggs; add the oil and beat; add the brown sugar and beat till smooth. Beat in the yogurt, vanilla, honey, cinnamon and spice. Add in the baking mix and beat till combined. The batter should be a bit thicker than wheat flour batter. Add in the coconut, carrots, raisins and nuts; stir with a wooden spoon to combine.

Spread the batter evenly in the cake pan; and place the pan in the center of a preheated oven. Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40 to 45 minutes or longer if necessary - I baked mine at high altitude. Cool on a wire rack.

Frost with your favorite cream cheese icing and sprinkle with coconut, if desired.

Cream Cheese Icing


Ingredients:

4 oz. softened cream cheese
2 tablespoons softened unsalted butter
1-2 teaspoons vanilla extract, to taste
3 cups powdered cane sugar- or more, if needed

A squeeze or two of fresh citrus, to taste- lemon, lime or orange

Instructions:

In a mixing bowl beat the cream cheese and butter until fluffy. Add the vanilla. Add in the powdered sugar a cup at a time; squeeze a little lemon or other citrus juice into the frosting and beat till smooth. Taste test. Add more sugar, if needed, to thicken; add more juice to thin.

Frost the cake.

Makes one nine inch cake.

Recipe Source: glutenfreegoddess.blogspot.com

 All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Karina's Notes:


For replacing Pamela's Baking Mix, I used to say just try another leavened GF baking mix or GF pancake mix- but I no longer believe all GF mixes/GF flour blends behave the same way. You'll need to experiment.
Gluten free cakes tend to dry out quickly. If you are not serving this cake the day you bake it, I'd advise chilling it to firm up the icing; wrap well and chill. For more than a day ahead, I would wrap and freeze it; thaw the day of serving (remove the wrap so the icing doesn't stick!) and served slightly chilled.





TRENDING

Quinoa Salad with Pears, Baby Spinach, Pecans + Maple Vinaigrette

Image
Vegan Gluten-Free Bliss, Ya'll. And it makes a fabulous (beautiful!) Labor Day picnic offering for all your guests that shun gluten, dairy, eggs, and critters. From the archives, in the nick of time... If you're looking for a fresh idea to liven up your ho-hum salad plate, Sweetcakes, have I got a recipe for you. Light, vegan, and packed with protein, this is no ordinary bunny food. It's got quinoa. Studded with nutty, buttery chick peas and crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette? In fact, this is a salad even salad haters would eat. You know, those stalwart gotta have my meat and potatoes aficionados who eschew anything leafy. Who snicker at fiber. And mock carrot sticks. The sort of individual who gets misty eyed for melted butter and bacon martinis. To said individuals, salad could never be anything but rabbit chow. But this lovely mélange of flavors just might piqu
Read more

Gluten-Free Goddess Zucchini Bread

Image
Got Zukes Galore? Sharing a favorite summer recipe here on Gluten-Free Goddess-- a cinnamon laced tea bread made with garden fresh zucchini. You'll love it. And so will everyone else. I also jotted down some batter and baking tips for ya. See below. GFG Tips on gluten-free bread baking: Here's my all-time favorite baking pan for gluten-free breads. It's a lovely glazed ceramic pan that creates steady, even heating for gluten-free batters. In other words, it's as foolproof as you can get. Find it here at Amazon:  Good Cook 9-Inch Ceramic Loaf Pan . Make sure your batter isn't cold when you put it into the oven. If you keep your flours in the fridge, for instance, this will cool down your batter quite a bit. If you find your batter is cooler than room temperature, allow the batter to rest in the pan near the pre-heating stove and let it come to room temperature before you place the bread pan in the oven to bake (I also do this with cakes sometimes). The first time
Read more

Gluten-Free Goddess Blueberry Crisp

Image
A Summer Classic: Blueberry Crisp We had a sudden hankering. You know how it is. A craving hits that will not be denied. Insistent. Growling. Desire with an uppercase D. So I'm digging into the archives. June is here. And you start imagining fresh, juicy blueberries, nestled beneath a perfectly golden crumble of a crust, warm, the deepest purple, bubbling as you slide it- ever so gently- out of the oven and onto a cooling rack to rest and settle until you can't stand it a minute longer, breathing in the cinnamon laced aroma of a summer dessert classic. The forever glorious blueberry crisp. And this one's gluten-free. And dairy-free. No xanthan gum either- a bonus. So darling. Don't wait. Blueberry season is short and sweet. Peace + Love, Karina xox
Read more

Calabacitas Recipe with Summer Corn, Zucchini, Green Chiles and Lime

Image
This homespun summery side dish recipe has been a favorite of ours for a long, long time. Not months. Or years. But decades. And I'll tell you why. It's easy- for starters. And reason number two- it's super delicious. And reason number three? It's gluten-free. And reason four (there's a four?)... Dairy-free and vegan for all your meat-shunning soy latte sipping groovy guests.  So get your calabasitas on, dude.  And party.
Read more

Coconut Milk Ice Cream Berry Parfaits

Image
Parfait this! Easy fancy for a long hot summer- so bookmark this one... a simple, creamy coconut ice cream recipe served parfait style with blueberries and strawberries. And it's naturally gluten-free and dairy-free. And because you make it yourself, gum-free and carrageenan-free. So many yays. It was sunny and hot yesterday, and today is a repeat. So during a heat wave, even a modest two-day hot fest, yours truly is unable to muster any enthusiasm for cooking. Typically, I live on gluten-free granola. And ice cream. Yes, I know. I am a poor, sad, sad role model. What kind of food blogger doesn't rise to the challenge and cheer-lead you to whip up baby kale and avocado salads and raw maca peach turmeric and oat milk smoothies? What kind of food blogger would simply give in to her sticky, prickly fatigue and general overall crankiness and not create some virtuous, nutrition packed bunny food miracle slurry for you? This one. She who is about to share a no-cook reci
Read more