Gluten-Free Carrot Cake & Candied Carrots

Gluten-Free Carrot Cake & Candied Carrots

Cake:
1 cup white sugar
1/2 cup brown sugar, packed
1 cup canola oil or neutral vegetable oil
3 eggs
2 cups Pamela’s artisan gluten-free flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 Tbs. ground cinnamon
1/2 cup buttermilk
1 Tbs. vanilla extract
2-3 cups carrots, finely shredded
1/2 cup pureed carrots
1/2 cup sweet coconut flakes, finely shredded
3/4 cup raisins

 

Frosting:
8 oz. cream cheese, room temperature
4 Tbs. butter, room temperature
2 cups confectioner’s sugar (10x sugar)
1 tsp. vanilla extract

 

Garnish:
3/4 cup chopped walnuts
1/2 cup Candied Carrots**

 

Preheat the oven to 350 degrees.

Grease and flour (with Pamela’s flour) 2 (9-inch) cake pans. 
Set aside.

In a large bowl, cream together oil, sugars, and eggs. 
Set aside.

In a separate bowl, whisk together flour, baking powder and soda, salt, and cinnamon. 
Gradually add the dry ingredients to the wet, alternating with the buttermilk. Mix until fully combined, but DO NOT over mix.

Fold in shredded and pureed carrots, coconut flakes, raisins, and vanilla.

Pour into the two prepared pans and bake for 35 minutes, until the center is set.
Place pans into the freezer for 20-30 minutes to cool.

While the cakes are cooling, prepare frosting by creaming the butter with the cream cheese using an electric beater. 
Add the 10x sugar and vanilla. Mix until silky and creamy.

Once the cakes are cooled, frost.

Sprinkle with chopped almonds and Candied Carrots**

 

**Candied Carrots:
Make a simple syrup by combining 1 cup white sugar and 1 cup water, along with 1 cup finely grated carrots. 
Bring all three elements to a boil and then reduce to a simmer, stirring constantly, for about 15 minutes.
Strain the mixture through a fine meshed sieve and sprinkle with cinnamon.
Dehydrate in the oven at 200 degrees for about 1 hour, until the carrots are crispy and just like candy!