Carrot Cake

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!