I don't make carrot cake very often. I like it, but I just don't think about it! So when the need arose to make a dessert I thought I'd break out the old carrot cake recipe! This recipe calls for a 9x13 but I used 2 8x8 pans instead! Next time I may use my mini loaf pan.....just to keep things interesting! This cake is so moist and light, it freezes well and is gluten and dairy free!
What you need:
4 eggs
1 1/4 cup oil
2 cups white sugar
2 tsps vanilla
2 cups quinoa flour (or any blend of gluten free flour I have around)
2 tsps baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon or nutmeg (I used both!)
3 cups grated carrots (I grated an extra 3 cups to freeze for the next time)
OPTIONAL
1 cup chopped pecans
or
1 cup plump raisins
or
1/2 cup of each
or
1 cup whatever suits your fancy!
Preheat your convection oven to 325 degrees (350 for non-convection ovens)
1. Grease and flour pan (or pans)
2. Beat eggs, oil, sugar and vanilla
3. Mix in flour, baking soda, baking powder, salt and cinnamon/nutmeg
4. Stir in carrots
5. Fold in your option of choice!
Pour into pan and put in your preheated oven.
Wait 40 -50 minutes or until you do the toothpick test and pass! ....tick.....tock....tick....tock....tick....tock.....tick....tock.....
OK so if you are anything like me, you NEED cream cheese icing!!
So good news!
You will be busy for the next 40 -50 minutes making icing!
Cream Cheese Icing (This is obviously going to ruin the dairy free part)
What you need:
1 package of cream cheese at room temperature (I used fat free)
1/4 cup butter (I used salted)
1/2 tsp vanilla
1 cup icing sugar (sift it for a lighter, fluffier icing)
1. Beat cream cheese and butter.
2. Add vanilla
3. Beat in icing sugar ONE THIRD at a time
4. Try not to eat it while you are waiting for the cake to cool!!
Ice the cake after it has cooled. Top with chopped pecans.....or not.
YUM YUM!