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