INGREDIENTS
Carrot Cake:
- Package of Breads from Anna® Gluten-Free Pumpkin Bread Mix
- 1/2 cup potato starch
- 3 whole eggs
- 1 1/4 cup oil (canola, butter, coconut)-olive oil is not recommended
- 2 ½ cups shredded carrots
- 1 tablespoon vanilla
- 1 tablespoon cinnamon
- 3/4 cup crushed pineapple (unsweetened) –do not drain juice
- 3/4 cup golden raisins
- 1 cup chopped walnuts (optional)
Cream Cheese Frosting:
- 8 oz cream cheese (mock cream cheese works great!)
- 2 ½- 3 ½ cup powdered sugar (if using the corn free powdered sugar add ½ – ¾ cup arrowroot starch or potato starch)
- ½ cup butter or dairy alternative
- ¼ cup strained crushed pineapple
- 1 tablespoon fresh squeezed lemon juice
DIRECTIONS
Carrot Cake:
1) Preheat oven to 350 degrees and grease 9×13 inch baking pan.
2) Blend all dry ingredients in a medium bowl, set aside.
3) Mix all wet ingredients in large bowl and blend on low speed with handheld or countertop mixer.
4) Slowly add dry ingredients and mix on low speed until well combined, approximately 2-3 minutes.
5) Pour batter into baking pan.
6) Bake for 45- 60 minutes. (Toothpick check test. Insert a toothpick into cake, if the toothpick comes out clean (no batter sticking to it) your cake is finished baking).
7) Set cake pan on cooling rack to cool.
Cream Cheese Frosting:
1) Blend ingredients until frosting is smooth with handheld or countertop mixer on medium speed.
2) Spread on to room temperature cake.
2) Spread on to room temperature cake.
3) Sprinkle frosted cake with 1 1/2 cups chopped nuts and 1/2 finely shredded carrots (optional).
Note: To thicken frosting add more powdered sugar (if you want it sweeter) or arrowroot or corn starch to thicken without adding extra sweetness.
©2009 Breads From Anna. All rights reserved.
