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Carrot Cake

November 16, 2010

In honor of Mark’s birthday I decided to venture into unknown baking territory. Breaking out of my it must have chocolate to be a dessert routine, I endeavored to bake a carrot cake. So I checked out a variety of recipes on Epicurious. After reading a variety of recipes, I figured I would adapt James Peterson’s Carrot Cake Recipe to my own gluten free needs. The recipe that follows is my own alterations to James’ recipe. What resulted was a delicious, moist, dense carrot cake that Mark loved! In the future I think I would halve the recipe and make these as cupcakes. There is only so much carrot cake 2 hobbits can eat!

Cake Ingredients:
Room-temperature butter and flour for preparing pan
1 cup granulated sugar
2/3 cup vegetable oil, hazelnut oil, or walnut oil
4 eggs
1/3 cup glutenous rice flour
1/3 cup tapioca flour
1/3 cup brown rice flour
1/3 cup potato starch
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 cup chopped walnuts
1 cup chopped, drained pineapple
2 cup finely grated carrot (from about 1 large carrot)
1 cup raisins

Cream Cheese Frosting:
One 8-ounce package cream cheese
6 tablespoons butter
1 teaspoon vanilla extract
1 3/4 cups confectioners’ sugar

Directions:

The preparation of the cake is where my method is very different from the original recipe. Preheat the oven to 350°F. Butter 2 8 in round cake pans. Coat the pan with rice flour, tapping out the excess. Using a food processor, (or by hand) grate the carrots as fine as you can.) If you have a food processor, finely chop the drained pineapple. Sift the flour, baking soda, baking powder, spices, and salt into a bowl. In an electric mixer, whisk together the eggs and sugar until completely blended. Ribbon in the oil. If you aren’t familiar with this term – slowly add the oil while the mixer is on. This will emulsify the eggs, sugar and oil and keep the oil from separating out in the baking process. Well worth the extra step. Sprinkle the  flour on top of the egg mixture and fold in the dry ingredients with a rubber or wooden spatula. Stir in the walnuts, pineapple, raisins and grated carrot. If you have a food processor, pour the mixture back in and process the mixture for a few seconds. This will further puree the mixture which will help it hold together and keep you from getting stringy carrot cake.  Transfer the batter to the prepared pans. Bake for 40 – 50 minutes, or until a toothpick comes out clean. Let the cakes cool before removing from the pan. Place the cakes on a wire rack and let them cool completely.

Frosting:

Cream the cream cheese, butter, vanilla, and confectioners’ sugar until it is thick. I highly recommend an electric mixer. The amount will look like it is not enough but it is the perfect amount. Spread the frosting over the top of the first cake, layer the second cake on top and cover the whole cake (top and sides) with frosting.

Enjoy!

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3 Comments leave one →
  1. November 22, 2010 7:09 am

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  1. Carrot Cake - Carrot Cake « Gluten Free Table's Blog | Free Cake Recipes
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