This is a basic carrot cake recipe from HERE I do add bits and pieces here and there to the recipe which I have noted below. I made this cake for my sons 16th birthday party. I hope you love this recipe as much as our family does. This cake is moist and yummy! If you want to copy this post to your blog please feel free to do that just please link back to here. Thanks.
Gluten-free Carrot Cake with Butterscotch Cream Cheese Frosting
Moist and luscious, gluten-free carrot cake with cream cheese frosting is a gluten-free favorite at my house. The cake freezes well and the recipe makes one round layer cake, one 13×9-inch sheet cake or 36 cupcakes. Three cups of grated carrots add healthy carotene, a nutrient that the body uses to make vitamin A. Not bad for a cake!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
2 cups of sugar (I use raw brown sugar)
1 1/2 cups light olive oil OR your favorite vegetable oil
2 cups all-purpose gluten-free flour mix
2 teaspoons baking soda (I use 1 1/2)
(I add a tablespoon of apple cider vinegar)
2 teaspoons gluten-free baking powder
(I add 1/2 teaspoon of nutmeg)
(I add 1 1/2 teaspoons of mixed spice)
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1 cup chopped nuts (I don’t use nuts I put in raisins instead)
3 cups freshly grated carrots
4 tablespoons unsalted butter
3 ounces cream cheese
1 teaspoon vanilla extract
2 cups gluten-free powdered sugar (icing sugar)
(I add one pkt of instant butterscotch (or any flavour you like) pudding mix to the frosting plus a little more butter or water to right consistency) (You cold just add butterscotch essence instead)
Preheat oven to 350° F / 176° C
Use two round 9-inch cake pans, one 9×13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.
Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
Stir in grated carrots and nuts. Pour the batter into prepared pans.
Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar (icing sugar) and beat until smooth and creamy.
When cake is cool frost.
Whip together butter, cream cheese, vanilla and packet of butterscotch instant pudding. Add a little extra water if it is too thick.
THIS IS WHAT I USED FOR DECORATING THE CAKE
2 packets of Tim Tams (chocolate biscuits to go around the cake) You can use GF biscuits if you need to just pop on what works for you.
2 packets of huge Jelly Beans.
1 pair of chop sticks to hang your bunting on.
Decorate the way you like!