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Gluten Free Carrot Cake

Gluten Free Carrot Cake 

Bake 350 - 40 minutes

11 X 7 Lightly Buttered Glass Pan


1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

1 cup granulated sugar

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup canola oil

1 teaspoon vanilla

4 eggs

1/4 cup drained crushed pineapple

1 1/4 cup finely grated carrots (about 2 to 3 carrots)

1/4 to 1/2 cup chopped pecans or walnuts - optional



2 oz. cream cheese softened (do not use low fat)

4 tablespoons butter, softened

1 1/4 cups powdered sugar, sifted (I only use about 3/4 cup because I don’t like it real sweet but you could use the 1 1/4 cups if you like.)

1/2 teaspoon vanilla

1/4 cup of chopped pecans to sprinkle on top



In large bowl:  Combine dry ingredients….stir gently to combine.

In medium bowl:  with a fork I beat together canola oil, eggs and vanilla.  Pour mixture into dry ingredients and mix well to incorporate all the flour.  Stir in the grated carrots and drained pineapple (and nuts if you are using them) and pour into a lightly buttered 11 X 7 glass baking dish. 

Bake at 350 for 40 minutes or until a wooden toothpick inserted in center comes our clean. Cool in pan on wire rack.  

Icing:  Combine softened cream cheese and butter in bowl. (I mix by hand.) Mix just until creamy.  Do NOT over mix. Gradually add powdered sugar and vanilla.  Ice cake when completely cool and serve from baking dish.  Keep in refrigerator until ready to serve.

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