Gluten Free Carrot Cake
Bake 350 – 11X7 Lightly Buttered Glass Pan for 40 Minutes
1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil
1/2 teaspoon vanilla
1/4 cup of drained crushed pineapple
1 1/4 cups finely grated carrot (about 2 to 3 carrots)
***Optional 1/4 to 1/2 cup of chopped pecans or walnuts
2oz cream cheese, softened (do not use low fat)
4 tablespoons butter, softened
1 1/4 cups powdered sugar, sifted (I only use about 3/4 cup because I don’t like it real sweet….but you could use the whole 1 1/4 cups if you like.)
1/2 teaspoon vanilla extract
1/4 cup of chopped pecans to sprinkle on top if desired
In large bowl: Combine dry ingredients……flour, sugar, cinnamon, baking powder, baking soda and salt, stir gently to combine.
In medium bowl: Beat together canola oil, eggs and vanilla. Pour mixture into the bowl with dry ingredients and mix well making sure to incorporate all the flour. Mix in the grated carrots and drained pineapple and pour into a lightly buttered 11X7 glass dish.
Bake at 350° for 40 minutes or until a wooden tooth pick inserted in center comes out clean. Cool in pan on wire rack. Ice cake and serve from baking dish.
Frosting: Combine softened cream cheese and butter in bowl. (I mix it by hand but you could use a mixer.) Mix until creamy. Gradually add powdered sugar and vanilla until smooth (do not over beat). Spread over cake; sprinkle with chopped pecans if desired. Cover and keep refrigerated until serving.