Wednesday, November 2, 2016

Gluten-free Carrot Cake with Cream Cheese Frosting


When my son asked for carrot cake for his birthday, I thought I'd try this recipe from Cooks' Illustrated's How Can It Be Gluten Free Cookbook.  I made it in a bundt pan instead of a sheet pan.  It was very delicious and no one would have guessed it was gluten-free.  If you don't have time to make the AFK blend of gluten-free flour, I have found that Bob's Red Mill gluten-free flour or Cup4CUP are fine substitutes.

Carrot Cake
Adapted from How Can It Be Gluten Free Cookbook
Serves 12-15

2 3/4 cups gluten-free flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/8 tsp ground cloves
1 lb carrots, peeled
1 cup sugar
1 cup brown sugar
4 large eggs
3/4 cup vegetable oil

Frosting:
8 oz cream cheese, at room temperature
5 Tblsp butter, cut into 5 pieces, at room temperature
1 Tblsp sour cream
3/4 tsp vanilla extract
1/8 tsp salt
1 cup confectioner's sugar

Adjust oven rack to middle position and preheat to 350 degrees.  Grease a bundt pan with cooking spray.

Whisk together the flour, baking powder, baking soda, and spices in a large bowl.

In a food processor with a large shredding disk, shred the carrots with a large grating disk.  Measure 3 cups of shredded carrot and add to the flour mixture.  Save any extra shredded carrots for another purpose.

Refit the food processor with a metal blade.  Process the sugars, and eggs until frothy, about 20 seconds.  With processor running, add the oil in a steady stream.  Process until mixture is light in color, about 20 seconds.

Transfer egg mixture to a large bowl.  Using a rubber spatula, stir in the carrot and flour mixture. Pour batter into the prepared pan and back for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Let cake cool completely before frosting.  Cake can be wrapped in plastic wrap and stored at room temperature for one day.

To make the frosting beat the cream cheese, butter, sour cream, vanilla and salt on medium-high speed until smooth, about 1-2 minutes.  Reduce mixer speed to med-low and add the sugar slowly.  Beat for another 1-2 minutes.  Increase speed to med-high and whip until light and fluffy, 3-5 minutes.  Store in refrigerator until ready to use.





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