Carrot Cake…Gluten Free

adapted from King Arthur Flour

 

The Cake

1 ¼ cups (248g) vegetable oil

2 cups (397g) granulated sugar

1 teaspoon salt

5 large eggs

1 tablespoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

1 ½ teaspoons baking powder

½ teaspoon baking soda

8.5 ounces /240g Gluten Free, one-to-one baking flour

¼ teaspoon xanthan gum (use only if there is none already in the flour)

3 cups (326g) carrots, grated

1 ½ cups (170g) chopped pecans or walnuts. These are best toasted, when possible

 

The Frosting for one 9” x 13” cake

8 tablespoons (113g, 1 stick) unsalted butter, room temperature

one 8-ounce package (227g) cream cheese, room temperature

¼ teaspoon salt

2 teaspoons vanilla extract

2 ½ to 3 ½ cups (283g to 397g) confectioners’ sugar

1 teaspoon milk or heavy cream, if needed, to thin frosting

 

The Frosting for a two-Layer 9” Round Cake

12 tablespoons (168g, 1 ½ sticks) unsalted butter, room temperature

12 ounces (340g) cream cheese, room temperature

¼ teaspoon salt

1 tablespoon vanilla extract

3 ¾ to 4 ¼ cups (425g to 475g) confectioners’ sugar

1 teaspoon milk or heavy cream, if needed, to thin frosting

 

To make the cake: Preheat the oven to 350°F. Lightly grease two 9″ round layer pans, or one 9″ x 13″ pan. If using round layer pans, cover the bottom with wax or parchment paper

  1. With an electric mixer, beat together the oil, sugar, salt, eggs, spices, baking powder, and baking soda. Beat for one minute
  2. Add the flour, and beat for another one minute
  3. Add the carrots and nuts, and mix until blended. Pour into the prepared pan(s)
  4. Bake the cake(s) for 50-60 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. If you’re using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool. Allow the cake(s) to cool completely before frosting

To make the frosting:

  1. Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar., and dd a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it’s too thin.
  2. Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake
  3. Refrigerate the cake. An hour or so before serving, remove it from the refrigerator and bring it to room temperature. Refrigerate any leftovers, well wrapped, for a day or so; freeze for longer storage.

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