Gluten Free Carrot Cake with Whipped Cream Cheese Frosting

  Nothing beats Carrot Cake! It is always so moist with the perfect blend of spices and the added bonus of vegetables.  Does it even count as dessert if it has carrots and cheese? This cake looked so good I could hardly restrain myself while taking pictures!
  I have made this a bit healthier than the standard recipe.  With the addition of ground flax and using honey in place of sugar this is almost a guilt free cake.  Honey does make the finished product a little darker.  I also modified the frosting, using whipped cream and honey with the cream cheese so it is very light and fluffy.  However, if you are serving it to people who mainly like carrot cake for the frosting (you know who you are), then you might want to go with a more traditional frosting recipe.
 

Carrot Cake 

  • 2 cups Gluten Free Flour Blend
  • 1/3 cup ground flax
  • 1 tsp sea salt
  • 2 tsp GF baking Powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp xanthan gum 
  • 1 cup oil
  • 1 cup honey or 1 1/4 cups sugar
  • 1/2 cup brown sugar 
  • 4 eggs
  • 1 tsp vanilla
  • 3 cups grated carrot
  • 1/2 cup raisins(optional)
Mix dry ingredients together and set aside.  With an electric mixer mix oil, honey, sugar, eggs and vanilla for 1 minute.  Add flour mixture and blend.  Fold in carrots and raisins.  Bake in greased pans or cupcake papers.  Yield: 2 round 8 inch pans, 1 9x12, 12 cupcakes.  Bake in a pre-heated 350 degree oven until a toothpick inserted comes out clean.  35 minutes for round, 45 minutes for 9x12, 20 minutes for cupcakes.  Remove from pans an cool on a wire rack.  

Whipped Cream Cheese Frosting

  • 2 cups whipping cream
  • 1 package cream cheese, softened
  • 1/2 cup honey
  • 2 tsp vanilla
In a large bowl beat whipping cream with an electric mixer until stiff peaks form.  In a separate bowl cream honey, vanilla and cream cheese until no lumps remain.  Fold cream cheese mixture into whipped cream.  
 

 

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