Wednesday, May 16, 2012

Gluten Free Carrot Cake (will add picture soon)

Gluten Free Carrot Cake

· 2 cups gluten free flour (I like Cup4cup)
· 2 teaspoons baking soda
· 1/2 teaspoon salt
· 2 teaspoons ground cinnamon
· 3 large eggs
· 2 cups sugar
· 3/4 cup vegetable oil
· 3/4 cup buttermilk
· 2 teaspoons vanilla extract
· 2 cups grated carrot
· 1 (8-ounce) can crushed pineapple, drained
· 1 (3 1/2-ounce) can flaked coconut
· 1 cup chopped pecans or walnuts
· Buttermilk Glaze
· Cream Cheese Frosting

Pour into a 9 x 13 pan and bake for about 40-45 minutes at 350 degrees or until cooked through.

While warm pour over the buttermilk glaze. Once completely cooled top with cream cheese icing:

Buttermilk glaze:

1 cup sugar
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 ½ t baking soda

· Bring first 4 ingredients to a boil in a large pot over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla and baking soda. Be ready to mix because the mixture will bubble up after you add the vanilla and soda. Keep stirring it until it’s a nice glossy glaze, then cover the cake with it.

Cream Cheese Frosting:
3/4 cup butter, softened
12 oz cream cheese softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract

·Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

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