Sunday, September 24, 2006
GFCF Carrot Cake Recipe
I made this carrot cake for a co-workers birthday. I probably won't even tell him that it is GFCF - I doubt anyone will be able to tell the difference. I also made a dozen cupcakes and Andy practically inhaled them (without frosting).
2 cups sugar
1 ½ cups canola oil
3 cups Bob’s Red Mill GFCF Flour Mix
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
3 cups grated carrots (small fresh ones work taste best)
1 cup crushed pineapple, drained (a 20 oz can is about right)
1 cup chopped pecans (or other nuts you prefer)
1 cup raisins
Preheat oven to 350 degrees. Grease and flour two 8-inch round pans.
Beat sugar with oil; add eggs one at a time, beating well. Sift flour with other dry ingredients. Add flour mixture, mix well. Beat in remaining ingredients. Pour into prepared pans.
Bake 35 to 45 minutes or until cake tests done with a toothpick. Cool 10 minutes in pan. Turn out onto wire racks. Frost when cool.
1 pound box of powdered sugar
1 cup GFCF margarine
½ teaspoon imitation rum flavoring (if making for a child, use vanilla instead)
2 to 3 tablespoons hot milk substitute (I use Dari Free)
Beat sugar with butter and rum flavoring. Gradually beat in milk.