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Gluten-Free Carrot Cake with Cream Cheese Frosting

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Gluten-Free Carrot Cake with Cream Cheese Frosting

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Gluten-Free Carrot Cake with Cream Cheese Frosting Recipe Gluten-Free Carrot Cake with Cream Cheese Frosting Recipe

Moist, delicious, and full of tasty ingredients, this cake — made from our easy mix — doubles as formal dessert or casually delicious afternoon pick-me-up.

At a glance

Prep
Bake
Total
Yield
16 to 24 servings

Ingredients

Cake

  • 1/2 cup vegetable oil
  • 4 large eggs
  • 4 1/2 cups (1 pound) shredded carrots
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 box King Arthur Flour Gluten-Free Yellow Cake Mix
  • 1/2 teaspoon baking soda
  • 1 cup raisins
  • 1 1/2 cups finely chopped pecans or walnuts
  • 20-ounce can crushed pineapple, drained, optional*
  • *Or substitute pineapple rings or chunks, drained and chopped

Frosting

  • 1/2 cup (8 tablespoons) unsalted butter
  • 8-ounce package cream cheese
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla OR 1/2 teaspoon Fiori di Sicilia
  • 2 1/2 to 3 1/2 cups glazing sugar or confectioners’ sugar
  • milk or cream to adjust frosting’s consistency, if necessary

Cake

  • 3 1/2 ounces vegetable oil
  • 4 large eggs
  • 16 ounces shredded carrots
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 box King Arthur Flour Gluten-Free Yellow Cake Mix
  • 1/2 teaspoon baking soda
  • 5 1/4 ounces raisins
  • 6 ounces finely chopped pecans or walnuts
  • 20-ounce can crushed pineapple, drained, optional*
  • *Or substitute pineapple rings or chunks, drained and chopped

Frosting

  • 4 ounces unsalted butter
  • 8-ounce package cream cheese
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla OR 1/2 teaspoon Fiori di Sicilia
  • 10 to 14 ounces glazing sugar or confectioners’ sugar
  • milk or cream to adjust frosting’s consistency, if necessary

Cake

  • 99g vegetable oil
  • 4 large eggs
  • 454g shredded carrots
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 box King Arthur Flour Gluten-Free Yellow Cake Mix
  • 1/2 teaspoon baking soda
  • 149g raisins
  • 170g finely chopped pecans or walnuts
  • 567g can crushed pineapple, drained, optional*
  • *Or substitute pineapple rings or chunks, drained and chopped

Frosting

  • 113g unsalted butter
  • 227g package cream cheese
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla OR 1/2 teaspoon Fiori di Sicilia
  • 283g to 397g glazing sugar or confectioners’ sugar
  • milk or cream to adjust frosting’s consistency, if necessary

Instructions

  1. Preheat the oven to 350°F. Grease two parchment-lined 8″ round cake pans; one 9″ x 13″ rectangular pan; or the wells of one muffin tin (12 muffin cups). Or line the muffin tins with papers, and spray the insides of the papers.
  2. Beat together the oil, eggs, carrots, and spices.
  3. Whisk the cake mix with the baking soda; stir into the bowl with the wet ingredients.
  4. Add the raisins, nuts, and pineapple (if you’re using it). Mix until blended.
  5. Spoon (or pour) the batter into the prepared pan(s).
  6. Bake the cake layers for 60 minutes; the 9″ x 13″ pan for 50 minutes; or cupcakes for 30 minutes. The cake should be brown and firm on top, with an internal temperature of 212°F.
  7. Remove the cake(s) or cupcakes from the oven, and allow to rest for 5 minutes before turning out of the pan onto a rack to cool. Frost when completely cool.
  8. To make the frosting: Beat the butter and cream cheese together until smooth.
  9. Add the salt and vanilla; beat in the sugar.
  10. Beat in an additional teaspoon of milk or cream if the frosting is too stiff to spread; beat in more sugar if it’s too thin.
  11. Spread the frosting over the cake layers and stack them, then frost to cover; or spread frosting onto the 9″ x 13″ cake, or onto the cupcakes.
  12. Yield: two 8″ rounds; one 9″ x 13″ cake; or 24 cupcakes.
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