Carrot Cake With Cream Cheese Frosting (Gluten-Free Version)

Last week I got the nicest email from a lady who thanked me for including gluten-free recipes on the blog.  She was gracious and kind and relieved to find things that tasted "just the same" as items baked with regular wheat flour.  Truth be told I felt a little guilty--prior to last week I haven't really been posting a lot of gluten-free recipes.  It's easy for me, now 4 or 5 years in, to forget what a jungle it is to maneuver learning you have Celiac Disease or are gluten intolerant.  Very quickly you realize your limitations for homemade pizza crust, bread, cookies, cupcakes, muffins, pasta and the list goes on.

It has been wonderful to watch the shelves at Whole Foods and Sprouts fill with gluten-free options over the past year or so, in particular.  I can't help but think what a relief it must be to people in the early stages of diagnosis--especially those with young children who really want to be like all the other kids eating birthday cake or sandwiches.  Victory on the gluten-free front!

That being said, baking at home is still something I like to partake in--not only is it healthy, but also therapeutic.  Yesterday was just another in what's become a string of stressful days.  The first thing that popped into my head upon opening my eyes was carrot cake.  By mid-day I was fighting a losing battle. Truth:  gluten-free cakes aren't easy to make.  The flour concoctions can be tricky and you want that cake to rise.  I mean nothing is worse than a cake that sinks in the middle (believe me I've been there more than once since this journey began).  Throwing caution to the wind I poured over recipes before morphing several into one I hoped would work, crossed fingers and set out.

Voila friends--victory indeed!

Gluten-Free Carrot Cake Recipe
Ingredients
3          eggs
1C       grapeseed oil (you can use vegetable just as easily)
1-3/4C sugar
1tsp      vanilla
1tsp      salt
2tsp      baking powder
2tsp      baking soda
1tsp      cinnamon
2C        flour (Gluten-Free Blend here) + 1tsp xanthan gum
3C        grated carrots
1C        chopped pecans (optional)

*preheat oven to 350 degrees
1.   Mix xanthan gum into flour and combine with salt, baking powder, baking sold and cinnamon.  Set aside.
2.  Combine eggs, sugar, oil and vanilla, mix until smooth.
3. Stir in flour a little at a time until just blended.  Do not over mix gluten-free batters.
4. Stir in carrots and pecans.
5. Pour into greased 9x13 or 8 inch springform pan.
6. Bake at 350 degrees for 45 to 55 minutes until toothpick inserted in center comes out clean.

I put this cake into the oven and crossed my fingers so tight!! It drooped just a tiny bit in the center because I didn't let my oven preheat enough, but it wasn't noticeable to anyone but me so I just flipped the cake over to ice.

~Fresh out of oven~

Cream Cheese Frosting

1/2C    butter

8oz.     cream cheese

2C       confectioner's sugar

1C       coconut

Mix first two ingredients, slowly add the confectioner's sugar blending after each addition, add coconut and stir to finish before icing your well-cooled cake.

Hello massive cake platter from Target dating back 5 years.  

You never know when things are going to come in handy.  

Some of the best $14 I ever spent--has a big glass dome to lower over as well.

You can find a similar one here.

Happy Tuesday people.  Let's eat cake!