Gluten free Carrot Cake

Gluten free Carrot Cake

Recipe by: Gluten Free Baking By Rachelle (Rachelle Himmelman)

I thought with Mother's Day being right around the corner that a Gluten free Carrot Cake was a very
good option, this cake is light and moist with a nice spice flavor perfect for any event.  You can frost the cake or just leave it plain either way it is just as good.  My husband is not a carrot cake fan at all and when I told him that I was making the cake he was a little disappointed but kept commenting how good the house smelled.  Finally when the cake was done, cooled, and photographed I offered him a piece to try and he reluctantly tried a piece, needless to say he LOVED it and you will too.

Prep time: PT15M
Cook time: PT50M
Total time: PT1H5M


Ingredients:

• 2 Cups Organic Sugar
• 4 Whole Organic Eggs
• 1 Cup  Vegetable Oil
• 1/4 Teaspoon Salt
• 2 Teaspoons Baking Powder
• 2 Teaspoons Baking Soda
• 1 Teaspoon Cinnamon
• 2 Cups All Purpose Gluten-free Flour 
• 1-1 pound Peeled and Grated Carrots
• FOR THE FROSTING:
• 2 Cups Organic Powdered Sugar
• 3 Ounces Of Cream Cheese (Optional)
• 1 Teaspoon Pure Vanilla Extract
• 1-2 Tablespoons Milk of Choice

Cooking Directions:

1. Preheat oven to 350 degrees F.
2. Peel carrots and grate them, after they are grated set aside.
3. In a stand mixer add sugar and eggs, cream together.
4. Slowly add oil.
5. Scrape the sides of the bowl and add baking powder, baking soda, and cinnamon.
6. Scrape the sides of the bowl and add gf flour.
7. Remove the bowl and stir in grated carrots by hand.
8. Spray bundt pan with a non stick spray and pour batter into pan.  
9. Bake on 350 degrees for 50-60 minutes.  
10. FOR THE FROSTING:
11. In a clean stand mixer bowl using the wire whisk attachment add powdered sugar, cream cheese, vanilla, and 1-2 tablespoons of milk to get desired constancy, cream mixture until light and fluffy or a nice drizzle.