Have your cake and eat it too with this moist and delectable, gluten free carrot cake.
1 cup (250 mL) Crisco® Vegetable or Canola Oil
¾ cup (175 mL) granulated sugar
¾ cup (175 mL) packed brown sugar
2 cups (500 mL) Robin Hood® Gluten Free Flour Blend
2 tsp (10 mL) cinnamon
2 tsp (10 mL) baking soda
2 tsp (10 mL) baking powder
½ tsp (2 mL) salt
3 cups (750 mL) (approx. 1 lb/454g) grated carrots
— Cream Cheese Icing
1 cup (250 mL) regular or low fat cream cheese, softened
¼ cup (50 mL) butter, softened
4 cups (1 L) icing sugar
1 tsp (5 mL) vanilla extract
dry measuring cups, liquid measuring cups, measuring spoons, 2 large mixing bowls, grater, hand held or stand electric mixer, two 8” (22 cm) cake pans, wire cooling rack
Cake: Preheat oven to 350°F (180°C). Grease two 8” (23 cm) cake pans.
Beat oil and sugars together in a large bowl of an electric mixer until combined. Add eggs, one at a time, beating well after each addition.
Combine flour blend, cinnamon, baking soda and salt in a separate large bowl. Add flour mixture to egg mixture. Beat just until combined. Fold in carrots. Divide batter evenly in prepared pans.
Bake in preheated oven 40 to 45 minutes or until a toothpick inserted in center of cake comes out clean.
Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.
Icing: Cream butter and cream cheese in a large bowl of an electric mixer until combined. Add icing sugar, one cup (250 mL) at a time. Beat well after each addition. Add vanilla. Continue beating until fluffy. Add 1 tbsp (15 mL) milk at a time to thin out icing if necessary.
Assembly: Place one cake layer on serving dish. Spread with icing. Top with remaining cake layer. Spread top with remaining icing. Refrigerate until ready to eat.
*Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.