Carrot cake has always been a standard favourite and this moist, mouth watering gluten free carrot cake will make you forget it's gluten free.
1 c brown sugar
1 c vegetable oil
1 tsp vanilla extract
3 large eggs
1 1/2 c gluten free all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp xanthan gum (optional)
1 tsp ground cinnamon
1 tsp ground ginger
8 oz (225g) carrots coarsly grated
2 oz (60g) walnuts or raisins finely chopped
(You may not want frosting if you're making muffins)
2 tbsp unsalted butter
2 1/2 oz (75g) full fat cream cheese
1 tsp vanilla
1 3/4 c icing sugar (confectioner's sugar)
Preheat oven to 350 degrees F (180 C)
Lightly grease 2 round cake pans and line with parchment, or 12 muffin tins and line with cupcake liners.
Beat sugar, oil, vanilla and eggs with electric beater till smooth and thick.
Sift in flour, baking powder, baking soda, xanthan if using, cinnamom, and ginger. Fold in til well combined.
Fold in carrots and walnuts or raisins.
Divide the mixture between the pans. Bake 35 - 40 min for 2 round cake pans or 20 min for muffins. To test, insert a toothpick or skewer it should come out clean or with a bit of baked crumb. I like to use my thermometer. The temp should be about 190 F.
Let cool in the pans for 5 min, then remove from the pans and cool on a rack.
Cream the butter and cream cheese together.
Sift the icing sugar then add slowly to the cream cheese and butter mixture while blending with the electric mixer.
For the cake, remove the parchment. Spread a dollop of frosting on the plate. Place one cake on top. Spread half the remaining frosting on the cake then stack the second cake on top and spread with the remaining frosting. Sprinkle with a little cinnamon.