Tuesday, April 17, 2012

Carrot Cake gluten-free & dairy free

I'm always on the lookout for a delicious gluten-free and dairy-free dessert. When we get together with my family for Sunday dinner it's nice to have something for dessert that everyone can enjoy. Lately we made Golden Garbanzo Goodies on Sundays, but I have a feeling that this Carrot Cake will be making it into our regular rotation. You can make this dessert with traditional cream cheese icing, or keep it dairy free by using tofutti cream cheese to make the icing.

2 cups sugar
4 eggs
1 1/2 cups vegetable oil
2 cups all-purpose gluten free flour
2 tsp baking soda
2 tsp baking powder
3 tsp Saigon cinnamon
1 tsp pumpkin pie spice
1 tsp salt
2 tsp vanilla extract
3 cups freshly grated carrots

Optional Cream Cheese Icing:
4 Tbsp butter softened
4 oz. cream cheese room temperature
1 tsp vanilla extract
2 1/2 cups powdered sugar

Optional Dairy free Icing:
1 pkg. tofutti cream cheese
2 cups powdered sugar
2 cups chopped walnuts

 Use two round 9-inch cake pans, one 9x13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.

  1. Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
  2. In a separate bowl combine gluten-free flour mix, baking soda, baking powder, spices, and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
  3. Stir in grated carrots. Pour the batter into prepared pans.
  4. Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
  5. While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy. If making dairy free frosting, beat together the tofutti cream cheese and powdered sugar until smooth.
  6. When cake is cool frost. Press chopped nuts into the frosting around the sides of the cake

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