Gluten-Free Carrot Cake

Name: Gluten-Free Carrot Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 16
Ingredients: 2 cups gluten-free all-purpose flour with xanthan gum; 1 teaspoon baking soda; ½ teaspoon gluten-free baking powder; ½ teaspoon salt; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/4 teaspoon ground allspice; 2 cups granulated sugar; 3 large eggs; 1 1/2 cups applesauce (I keep applesauce snack cups in my pantry. They are 1/2 cup portions.); 1/2 cup raisins; 1 cup shredded sweetened coconut; 1/2 cup pecans (chopped); 1 cup crushed pineapple in juice (not syrup; do not drain); 2 cups grated carrots (2-3 large carrots); 1 teaspoon pure vanilla extract; 1 cup butter (softened); 2 8-ounce cream cheese (softened); 2 cups powdered sugar (If you want a firmer frosting, add an additional 1-2 cups of powdered sugar); 2 tablespoons lemon juice; 1 teaspoon pure vanilla extract

Prep 10 min Cook 40 min Serves 16 Source

Ingredients

2 cups gluten-free all-purpose flour with xanthan gum
1 teaspoon baking soda
½ teaspoon gluten-free baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
2 cups granulated sugar
3 large eggs
1 1/2 cups applesauce (I keep applesauce snack cups in my pantry. They are 1/2 cup portions.)
1/2 cup raisins
1 cup shredded sweetened coconut
1/2 cup pecans (chopped)
1 cup crushed pineapple in juice (not syrup; do not drain)
2 cups grated carrots (2-3 large carrots)
1 teaspoon pure vanilla extract
1 cup butter (softened)
2 8-ounce cream cheese (softened)
2 cups powdered sugar (If you want a firmer frosting, add an additional 1-2 cups of powdered sugar)
2 tablespoons lemon juice
1 teaspoon pure vanilla extract

Steps

1
Preheat the oven to 350°F (177°C).
2
Cut the parchment paper for the bottom of your two 9" cake pans. Place the circles in the bottom of the pans and spray with gluten-free cooking spray.
3
In a large bowl mix together the sugar, eggs, and applesauce until fully combined.
4
In a medium-sized bowl, stir together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and allspice.
5
Stir in the carrots, coconut, pineapple, raisins, pecans, and pure vanilla extract into the sugar and egg mixture.
6
Add the flour mixture to the batter and mix until fully combined.
7
Pour half of the batter in the first greased 9" cake pan and then pour the rest of the batter in the second 9" greased cake pan.
8
Bake for 35-40 minutes. The edges of the cake will start to brown and pull away from the sides of the pan. This is a very moist cake, so insert a toothpick to make sure it's done. Please watch your cake because all ovens are different.
9
Cool the cakes completely in the pans before frosting. I cover the cooled cakes with plastic wrap and then place them in the refrigerator for several hours overnight. I like my carrot cake really cold. You can also partially cool in the pans for 15-20 minutes and then place the cakes on a cooling rack. Enjoy!