Gluten Free Carrot Cake With Cream Cheese Frosting

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 2 cups sugar
• 4 eggs
• 1 1/2 cups olive oil
• 2 teaspoons vanilla
• 2 cups gluten-free flour, mix (i use bob's red mill gf pizza crust)
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon, ground
• 3 cups carrots, grated
• 1 (8 ounce) can pineapple, crushed
• 1 cup walnuts, chopped
• 1 cup coconut
• 4 ounces cream cheese, softened
• 4 tablespoons butter, softened
• 1 teaspoon vanilla
• 2 1/2 cups sugar, powdered

Recipe

• 1 preheat oven 350f.
• 2 use two 9" rounds, 1 9x13, or 36 cupcakes.
• 3 note--if using a flour mix that does not contain baking gum, add 1 tsp xanthan or guar gum. i use bob's red mill gf pizza crust, which does contain gum.
• 4 cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. add oil and vanilla and beat just until smooth.
• 5 in a separate bowl combine gluten-free flour mix, baking soda, baking powder, salt and cinnamon. whisk to combine. add the dry ingredients to the wet ingredients and beat until blended.
• 6 stir in grated carrots, nuts, pineapple, and coconut. pour the batter into prepared pans.
• 7 bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. for muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. cool on a wire rack.
• 8 while cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. add powdered sugar and beat until smooth and creamy.
• 9 when cake is cool frost.