Gluten Free Carrot Cake with Cream Cheese Frosting

Gluten Free Carrot Cake with Cream Cheese Frosting

Makes
18
  • Ingredients

    Carrot Cake

    • 2/3 cup sorghum flour (160 mL)
    • 2/3 cup brown rice flour (160 mL)
    • 2/3 cup tapioca starch (160 mL)
    • 2 Tbsp dry milk powder (30 mL)
    • 2 1/2 tsp ground cinnamon (12.5 mL)
    • 2 tsp baking powder (10 mL)
    • 2 tsp baking soda (10 mL)
    • 1 tsp xanthan gum (5 mL)
    • 1/2 tsp salt (2.5 mL)
    • 1/4 tsp ground nutmeg (1.25 mL)
    • 1 cup granulated sugar (250 mL)
    • 3/4 cup canola oil (180 mL)
    • 1/2 cup unsweetened apple sauce (125 mL)
    • 1/2 cup brown sugar, packed (125 mL)
    • 4 large eggs, room temperature (4)
    • 2 tsp vanilla extract (10 mL)
    • 3 cups grated carrots, packed
    • 1/2 cup chopped pecans (optional)

    Cream Cheese Frosting

    • 5 cups confectioners' (icing) sugar (1250 mL)
    • 8 oz cream cheese (250 g)
    • 1/4 cup canola margarine (60 mL)
    • 2 tsp vanilla extract (10 mL)
  • Directions

    Carrot Cake

    1. Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch (22×33 cm) pan with canola oil cooking spray or line with parchment paper.
    2. In a large bowl, whisk together the sorghum flour, rice flour, tapioca starch, dry milk powder, ground cinnamon, baking powder, baking soda, xanthan gum, salt, and ground nutmeg.
    3. In another bowl, whisk together the granulated sugar, canola oil, apple sauce, brown sugar, eggs, and vanilla extract.
    4. Pour the wet ingredients into the dry ingredients and stir to combine. Fold in the shredded carrots, and scrape into the prepared pan.
    5. Bake in preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean, and the top springs back when gently pressed. Cool completely before frosting.

    Cream Cheese Frosting

    1. Beat together the confectioners’ sugar, cream cheese, canola margarine, and vanilla extract until smooth. Spread over the cooled cake. Keep cake covered and refrigerated until ready to serve.

Nutritional Analysis

Calories
480
Total Fat
20 g
Saturated Fat
4 g
Cholesterol
55 mg
Sodium
350 mg
Carbohydrates
74 g
Fiber
2 g
Sugars
58 g
Protein
4 g
Potassium
159 mg