Gluten Free Carrot Cake with Buttermilk Cream Cheese Frosting

Remember forever ago when your grandmother made homemade carrot cake and you ate it unabashedly unconcerned for calories because it had carrots in it?  Well I cannot promise this will be a calorie free morsel but I can assure you of the smiles that will follow when you bite into this old fashioned inspired dessert.

Here’s What You Will Need:

1 1/2 C. Vegetable Oil

1 C. Granulated Sugar (just a fancy way to say white sugar)

1 C. Brown Sugar, packed

4 Eggs

1 C. Tapioca Flour (also called Tapioca Starch)

1 1/2 C. Superfine White Rice Flour (use white and not brown as the sugar in this recipe browns this cake up nicely)

1/2 tsp. Guar or Xanthan Gum

2 tsp. Cinnamon (My all-time favorite is Vietnamese Cinnamon from Penzey’s)

1/4 tsp. Nutmeg

2 tsp. Baking Soda

1/4 tsp. Salt

3 C. Grated Carrot

1/2 C. Chopped Walnuts

1/4 C. Apple Butter (in a bind, applesauce will do)

Preheat the oven to 350 degrees and grease two 9″ round cake pans.  Line the bottoms with parchment (this will make it much easier to remove the cakes from the pans later – see pictures below).

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For this recipe you only need two cake pans.

In your mixer, using your whisk attachment, combine the oil, sugars, and eggs.

Add the dry ingredients, mixing well.

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Add the carrot, walnuts, and apple butter, mixing until fully combined.

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Divide the batter among the prepared cake pans and bake in a preheated oven for 40 minutes or until a toothpick inserted comes out clean.  The cakes will darken quite a bit (this is normal).

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Allow the cakes to cool before frosting and assembling (Instructions follow).

Buttermilk Cream Cheese Frosting

2 T. Softened Butter

8 Ounces Softened Cream Cheese

2 tsp. Vanilla

1 T. Buttermilk

4 1/2 C. Powdered Sugar

1/2 C. Chopped Walnuts, plus 1/2 C. more reserved

Whip together the butter, cream cheese, vanilla, and buttermilk.  Add the powdered sugar 1/2 cup at a time mixing it in slowly and adding enough to form your desired consistency.  Increase the speed to high and whip the frosting for one minute.  Stir in the 1/2 cup chopped walnuts.

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Assembling the Cake

Flip one cake from its pan, peel off the parchment and discard.  Place the cake bottom side up.

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Frost the first layer.  Flip the second cake from its pan, remove the parchment, and place top side up on top of the first layer.

Frost the layers, sides, and top of cake and then sprinkle with the reserved chopped walnuts.

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                             Serve!

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