Friday, February 3, 2012

Carrot Cake

I love carrot cake!  It's so moist and delicious - especially with the cream cheese frosting!  Yum!

1 1/2 cups featherlight flour
1/2 cup gluten free flour
2 cups sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups finely shredded carrot
1 cup cooking oil
4 eggs

In a bowl combine flours, sugar, baking powder, baking soda, and cinnamon.  Add carrot, oil, and eggs  Beat with an electric mixer till combined.

Pour into 2 greased and floured round baking pans.  Bake at 350º for 25 to 30 minutes or till a toothpick inserted near the centers comes out clean.  Cool on wire racks for 10 minutes.  Remove cakes from pans.  Cool thoroughly on racks.  Frost with cream cheese frosting.

Cream Cheese Frosting

8 ounces cream cheese (softened)
1/2 cup butter (softened)
about 1 pound powdered sugar (maybe a little more)
1 teaspoon vanilla

Blend cream cheese and butter well.  Beat in powdered sugar.  And vanilla and beat.


  1. You're back to blogging--that was fast! I love carrot cake. I tried a recipe that used 1/2 cup cooked pureed carrots (the book actually suggested baby food carrots) in addition to the shredded ones. It was to die for! So much moister and tons more carrot flavor. Hmm. Maybe this year's Blue & Gold cake will be carrot!

  2. So your cousin Julie told me about your site. I'm always looking for GF things. I have never, however, heard of featherlight flour. What is it? The fudge is making me hungry BTW.

  3. J.
    The featherlight flour is a blend that I like to use. It's a good blend that works for almost everything. I also like to use it because I can buy 25 lb bags mixed and ready to go at a good price. You can see the recipe under the Flours label. I'm currently working on other blends, trying to add in healthier flours.