I made this for thanksgiving and it was devoured entirely and complemented often. One of our family’s favorite gluten free desserts! Can’t beat that homemade cream cheese frosting YUM
From https://glutenfreeonashoestring.com/gluten-free-carrot-cake-cupcakes/
INGREDIENTS
FOR THE CAKE
- 2 ¼ cups (315 g) all purpose gluten free flour blend (I used king James)
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon table salt
- 2 teaspoons ground cinnamon
- ¾ cup (150 g) granulated sugar
- ½ cup (109 g) packed light or dark brown sugar
- ½ cup (112 g) neutral oil (I used vegetable oil)
- 4 (200 g (weighed out of shell)) eggs at room temperature, beaten
- 1 teaspoon apple cider vinegar
- ½ cup (4 fluid ounces) milk at room temperature
- ½ cup (55 g) chopped pecans plus more for decorating (optional)
- ½ cup (3 ounces) white or dark chocolate chips
- 3 cups (270 g) peeled and grated carrots (from about 3 large carrots)
FOR THE CREAM CHEESE FROSTING
- 8 ounces whipped cream cheese at room temperature
- 8 tablespoons (one stick) salted butter at room temperature
- 4 cups (460 g) confectioners’ sugar
INSTRUCTIONS
- Preheat your oven to 350°F. Grease a 9x13 glass baking pan and set aside.
- In a large bowl, place the flour, baking soda, baking powder, salt, cinnamon and granulated sugar. Whisk to combine well. Add the brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar.
- Create a well in the center of the dry ingredients, and add the oil, eggs, vinegar, and milk, and mix to combine. Add the (optional) pecans and chocolate chips, and mix until evenly distributed throughout.
- Add the grated carrots to the mixture, and stir until evenly distributed throughout the batter. The batter will be thick, but relatively soft.
TO MAKE A CAKE.
- Put the batter in a 9x13 glass pan
- Place in the center of the preheated oven and bake until the cake is uniformly light brown on top, and beginning to pull away from the sides of the pan (I baked for 40 minutes).
- Remove the pan from the oven and allow to cool for at least 10 minutes before frosting.
MAKE THE FROSTING.
- While the cakes or cupcakes are cooling, in the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), place the cream cheese and butter.
- Beat on medium speed until light and fluffy, about 5 minutes.
- Add the salt, and 3 1/2 cups of confectioners’ sugar. Mix on low speed until the sugar is absorbed. Turn the mixer to high speed and beat until the frosting is thickened and fluffy.
- Add more confectioners’ sugar as necessary to thicken the frosting enough to hold its shape when scooped with a spoon.Put all the frosting on the cake and serve it right in the pan
