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  • Gluten Free Carrot Cake for the holidays- Yum!

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    Gluten Free Carrot Cake for the holidays- Yum!
    by Abisaac Saraga
    176 recipes
    		 >
    Publisher of Gluten Free Edmonton

    Ingredients

    • Gluten Free Carrot Cake with Cream Cheese Frosting
    • § 1 cup unsweetened applesauce
    • § 2 cups all-purpose
    • gluten free flour mix
    • § 1 tsp salt
    • § 1/2 cup chopped
    • pecans (I used 1 cup)
    • § 1/2 cup chopped walnuts (I did not use these because of a family allergy)
    • § 4 TBSP unsalted
    • butter
    • § 2 1/2 cups powdered
    • sugar (I used 2 cups)
    • Preheat oven to 350*F. Grease two cake pans or a 9″ x 13″ pan and set
    • aside (or line 36 muffin cups). In a large mixing bowl, cream sugar and eggs
    • with a mixer. Beat in remaining wet ingredients (oil, applesauce and vanilla)
    • until smooth. In another large bowl, mix together dry ingredients excluding
    • nuts and carrots (gluten-free flour mix, baking soda, baking powder, cinnamon
    • and salt). Combine wet and dry ingredients and beat until fully combined. Fold
    • 1. The original recipe called for 2 cups sugar but we used less and it
    • was still sweet. It also called for 1 1/2 cups of oil, but we subbed 1 cup

    Directions

    Awhile ago, Abisaac made a comment about how we needed to find a use for the very very large bag of carrots that we had in our fridge. Well, you know me....I opted for a tasty dessert to use some of the carrots we had before they turned soft and bendy. I hate when that happens, ick. Plus, c'mon everyone knows that if you eat a tasty dessert that is loaded with vegetables then it means it is "healthy", right? Everyone I know is always looking for a vegetable filled fabulous desserts to accompany their heavy holiday meals so why not try this one?

    I searched online to find gluten free carrot cake options that others had already mastered and came across this one that seemed easy enough for me. I admit I had never seen this website before and I will be sure to go back and read the archives to find more super fantastic recipes to try.

    in grated carrots and nuts. Pour cake batter into greased pan(s)/muffin cups.

    Bake at 350*F for 40-50 minutes (less time for muffins) or until an inserted

    toothpick comes out clean.

    In a large mixing bowl, beat butter, cream cheese and vanilla until

    smooth. Add powdered sugar and beat until smooth. Frost cake after it has

    cooled.

    Notes from www.livelaugheat.com

    1. The original recipe called for 2 cups sugar but we used less and it

    was still sweet. It also called for 1 1/2 cups of oil, but we subbed 1 cup

    applesauce and it was still delicious.

    My notes:

    1) I only used pecans (family allergy to walnuts) and I also only used 1 cup of icing sugar in my cream cheese frosting because it seemed good with just that much.

    Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta

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