Carrot Cake, a perennial favorite for a lot of people, isn't my favorite, but I decided to give it a try. It turned out great and something I'd make for folks who love it anytime, while I snack on my zucchini bread, lol. But if you love carrot cake, this is a good recipe to follow.
INGREDIENTS FOR CAKE
3 cups gluten free 1:1 baking flour (we used Bob's Red Mill)
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 cup oil
3/4 cup sugar
2 cups grated carrots
8 oz crushed pineapple with liquid
2 tsp vanilla
3 eggs
1/2 cup chopped nuts
DIRECTIONS
Preheat your oven to 350 F (177 C). In a medium bowl, sift together flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, mix together oil and sugar until well combined. Add half the dry ingredients and mix well.
Beat in the carrots, pineapple, and nuts. Add the vanilla and the rest of the dry ingredients until well combined.
Add the eggs one at a time and beat each time until well blended.
Spoon the batter into a greased 9x13 inch pan and spread out to all corners using a spatula.
Bake for 35-40 minutes until brown and a toothpick comes out clean. Let cool completely.
INGREDIENTS FOR CREAM CHEESE FROSTING
8 oz of cream cheese, softened
1/2 cup of butter
1 tsp vanilla
1/4 tsp lemon juice
1 1/4 - 1 1/2 cup powdered sugar
DIRECTIONS
Melt the butter and blend in cream cheese, vanilla, and lemon juice. Mix until smooth.
Add the sugar, 1/2 cup at a time until you reach the desired sweetness and consistency. Spread over the cooled cake and serve.