Description
Here’s Kelly’s favorite carrot cake made with gluten free flour. It is really delicious. She’s been making this cake for over 30 years to rave reviews. This gluten free version is very tasty, moist and tender and the cream cheese frosting is the perfect topping.
Ingredients
Units
Scale
For the Cake:
- 2 cups 1 to 1 Flour
- 1 tsp Xanthan Gum
- 2 tsp Cinnamon
- 1/2 tsp Salt
- 2 cups Sugar
- 1 tsp Baking Soda
- 3 Eggs
- 1 1/4 cups Vegetable Oil
- 1 tsp Vanilla Extract
- 2 cups Shredded Carrots
- 1 cup Crushed Pineapple, drained
- 1 cup Shredded Coconut
- 1/2 cup Chopped Pecans
Frosting:
- 3 cups Powdered Sugar
- 6 Tbls Butter, softened
- 6 oz Cream Cheese, softened
- 1 tsp Vanilla
- 1/2 cup Chopped Pecans for topping.
Instructions
- Set 6 Tbls butter and 6 oz cream cheese out to soften.
- Preheat the oven to 350°.
- Combine the dry ingredients. Put the flour, zanthan gum, cinnamon, salt, sugar and baking soda into a large mixing bowl. Mix well.
- Add the eggs, vegetable oil and vanilla extract. Mix thoroughly.
- Add the carrots and pineapple and mix well.
- Add the shredded coconut and chopped pecans and mix thoroughly.
- Pour the mixture into a greased 9 X 13 baking pan. Bake in a 350° oven for 50 minutes. Test doneness with a toothpick. Remove to a cooling rack and let cool completely to room temperature.
- Make the frosting. In a large mixing bowl combine the powdered sugar, softened butter and cream cheese, and the vanilla. Using an electric or stand mixer, mix thoroughly.
- When the cake has cooled, spread the frosting evenly over the top. Sprinkle on the pecans. Slice and serve.
