As always we give you all of the recipe and none of the fluff.
Cake
3 cups carrot, hand-grated
2 ½ cups all-purpose gluten free Great Value flour*
2 teaspoons ground cinnamon
¼ teaspoon allspice
¼ teaspoon cloves
½ teaspoon nutmeg
¼ teaspoon ginger
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup light brown sugar, packed
½ cup granulated sugar
3 large eggs, room temperature
1 cup vegetable oil
Optional: ½ cup of raisins/walnuts
Frosting
8 Oz. Cream Cheese
½ C. Butter
2-4 Cups Powdered Sugar (until desired flavor/consistency)
½ tsp. Salt
2 tsp. Vanilla
1 tsp. Cinnamon
Preheat your oven to 350˚F. Grease 2 10-inch round cake pans, lined with parchment paper. Set out cream cheese for frosting so that it can thaw.
Using a food processor, shred the carrots. Using paper towels, squeeze the shredded carrots to release most of the moisture. Set aside.
In a mixing bowl, sift together 2½ cups of All Purpose Gluten Free Great Value flour, all the spices, salt, baking powder, and baking soda. Whisk to combine.
In another bowl, use a hand-mixer to combine the brown sugar, granulated sugar, and eggs together until combined. Then add in the vegetable oil.
To the dry ingredients, slowly add in wet ingredients. Mix until just combined.
If you are adding raisin or nuts, add them in at this point.
Next, measure out your grated carrots and add to the batter.
Pour the cake batter evenly into the two prepared pans and smooth out the tops.
Bake for 29-30 minutes; the tops of the cakes should reform when pressed or an inserted tooth-pick should come out clean.
While the cake is baking, make the frosting. Combine the butter and cream cheese in a bowl and cream together until smooth.
Add the salt, vanilla, cinnamon, and 1 c. of powdered sugar; slowly start your mixer until sugar is mostly mixed in and speed up to low-medium speed until combined.
Add in 2-3 more cups of powdered sugar to taste. (Do not beat cream cheese frosting on high, ever. This causes bubbles in the frosting)
Carefully remove the cakes from the pans and let them cool completely on a rack.
Assemble the cake: Use a serrated knife to level the tops of the cakes.
Place the first cake layer on a cardboard cake round. Place ⅓ of the icing on top of this layer and spread out until evenly coating the surface. Stack the second cake layer on top and spoon the remaining ⅔ of the frosting on top of this layer. Spread out the frosting until both the top layer is covered and the sides of the entire cake is covered.
Top the cake with an oat crunch, nuts, or a fun frosting decoration.
Chill in the refrigerator before serving to allow the cake to set up; at least 30 minutes.
Cut the cake and enjoy!!!
*We always use our favorite Gluten Free flour by Great Value at Walmart. We've tried them all to find the best, so you don't have to.
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