Spiced Carrot Cake with Cream Cheese Frosting
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Ingredients
Cake:
4.6 oz brown rice flour (about 1 cup)
2.6 oz white rice flour (about 1/2 cup)
1.05 oz tapioca flour (about 1/4 cup)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup granulated sugar
½ cup brown sugar
¼ cup canola oil
¼ cup applesauce
½ teaspoon vanilla extract
2 large eggs
2 cups grated carrots (about 8 ounces)
½ cup raisins
¼ cup chopped pecans
Cooking Spray
Glaze:
2 tablespoons softened butter
1 teaspoon vanilla extract
1 1/3 (8-ounce)low-fat cream cheese stick
2 cups powdered sugar
To make
Cream cheese frosting is the perfect filling for a warm carrot cake with spices.
Preheat the oven to 350 degrees.To make the pie, spoon the flour into dry measuring cups; flatten with a knife. Combine flour, xanthan gum, and the following 6 ingredients (with nutmeg) in a medium bowl; whisk to combine. Combine granulated and brown sugar, butter, applesauce, 1/2 teaspoon vanilla, and eggs in a large bowl; beat with a mixer on medium speed until smooth. Gradually add the flour mixture, whisking on low speed until smooth. Add carrots, raisins and pecans.Pour the batter into an 11-inch x 7-inch metal baking dish coated with cooking spray. Bake at 350 ° C for 35 minutes or until a wooden stick comes out clean. Cool completely in the pan on a wire rack.To make the frosting, combine the butter, 1 teaspoon vanilla and cream cheese in a medium bowl; beat with a mixer on medium speed until smooth. Gradually add the powdered sugar, whisking until smooth. Spread the icing on top of the cake. Keep the cake loosely covered in the refrigerator.
Preheat the oven to 350 degrees.To make the pie, spoon the flour into dry measuring cups; flatten with a knife. Combine flour, xanthan gum, and the following 6 ingredients (with nutmeg) in a medium bowl; whisk to combine. Combine granulated and brown sugar, butter, applesauce, 1/2 teaspoon vanilla, and eggs in a large bowl; beat with a mixer on medium speed until smooth. Gradually add the flour mixture, whisking on low speed until smooth. Add carrots, raisins and pecans.Pour the batter into an 11-inch x 7-inch metal baking dish coated with cooking spray. Bake at 350 ° C for 35 minutes or until a wooden stick comes out clean. Cool completely in the pan on a wire rack.To make the frosting, combine the butter, 1 teaspoon vanilla and cream cheese in a medium bowl; beat with a mixer on medium speed until smooth. Gradually add the powdered sugar, whisking until smooth. Spread the icing on top of the cake. Keep the cake loosely covered in the refrigerator.
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Author:Admin
Published: 11/20/2023 9:31 PM
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