We love carrot cake especially if it is full of grated carrots, raisins and cinnamon. The homemade creamy cheese frosting is smooth, lightly sweetened and compliments the cake well.
Adapted from About.com, Cooks Illustrated and Alton Brown
- 2 cups sugar
- 3 eggs
- 1 1/2 cups vegetable oil
- 2 cups all-purpose gluten-free flour mix
- 2 teaspoons baking soda
- 2 teaspoons gluten-free baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 3 cups freshly grated carrots
- 1/2 cup raisins
Preheat oven to 350° F / 176° CUse two round 9-inch cake pans, one 9×13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.
Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
Stir in grated carrots and raisins. Pour the batter into prepared pans.Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean.
For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
Cream Cheese Frosting:
Yield: approximately 2 cups
- 8 ounces cream cheese
- 2 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition. Place the frosting in the refrigerator for 5 to 10 minutes before using.