13 April 2015

Beth's Gluten Free Carrot Cake

I sent my friend, Beth Ellis a Lucinda's Wood Cake Box. Though she claimed not to be the greatest baker (great cook yes!) she said she had a recipe to try. 

Later she sent me a photo (see above) and said it looked OK, she would tell me later if it was any good. If it was she would forward the recipe. Frankly, if I had just pulled that cake out of the oven, I would have cut into it way too soon and tried it! Later, I got and e-mail stating it was wonderful -- hence the name.  So here it is.

Wonderfully Magnificent Gluten Free Carrot Cake
Makes 1 large cake
Prep time: 30 minutes
Cook time: 2 hours 45 minutes

Parchment paper and Butter for greasing the pan

3 cups All Purpose Gluten free Flour
1 Teaspoon baking powder
¾ Teaspoon baking soda
¾ Teaspoon fine sea salt
2 Teaspoons ground cinnamon
½ Teaspoon freshly grated nutmeg
½ Teaspoon ground all spice
2 cups light brown sugar
½ cup white granulated sugar
1 Tablespoon Qia cereal or chia seeds
5 large eggs at room temperature
1 ¼ cups vegetable oil
2 teaspoons vanilla extract
1 lb. carrots, trimmed and peeled and coarsely grated on the largest holes of a box grater or on the grating blade of a food processor.
½ cup raisins
½ cup chopped walnuts

For the Frosting:
4 oz. cream cheese
4 oz. salted butter
¼ teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2 cups powdered sugar
4 oz. chopped walnuts (optional)

Preheat oven to 300 degrees.

Cut a piece of parchment paper to fit inside the baking dish.  Butter the paper well then put back in the cake pan.

Measure then Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg and all spice.
In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar and white sugar and the Qia cereal or chia seeds and beat on the lowest speed to break up any lumps. Add the oil slowly while the mixer is running. Add 1 egg and continue to mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle.

Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins, if using.
Pour batter into a 9 by 9 deep-dish cake pan.  Bake for 2 hours 45 minutes.

Directions For the Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the cinnamon and vanilla.  Add the confectioners sugar 1 cup at a time and beat on low to medium speed, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.  Stir in the walnuts.
Frost the cake!

Well, Beth confided that she never did frost her cake (as she is busily getting lean and mean) but I would go on and frost it as I am simply getting mean!

Thanks, Beth.

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