Carrot Cake

Baked: 2022-11-20

What I did:

  • 1 1/2 cups BRM all-purpose gluten-free flour
  • 1 cup fine corn four
  • 3/4 tsp. xanthan gum
  • 1 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon 
  • 1/4 tsp. ground nutmeg 
  • 1/8 tsp. ground cloves 
  • 1/4 tsp. ground allspice 
  • 1/2 tsp. salt
  • 1 1/4 cups sugar
  • 3/4 cup brown sugar
  • 4 large eggs
  • 1 cup (and a bit) unsweetened applesauce (I meant to do one cup but accidentally did the whole jar which was definitely more than one cup but definitely less than two)
  • 1/2 cup melted stick margarine 
  • 1 lb finely shredded carrots (about 3 cups)
  • 8 ounces cream cheese, softened to room temperature 
  • 1/2 cup stick margerine, softened to room temperature
  • 500g powdered sugar
  • 2 Tbsp. half and half
  • 2 tsp. pure vanilla extract
  1. Preheat oven to 350°. Grease 9x13 baking pan.
  2. In a medium bowl, whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
  3. In the bowl of your standing mixer, beat sugar, brown sugar and eggs on medium-high speed until thoroughly combined, about 45 seconds.
  4. Reduce speed to low, and slowly add the applesauce, oil, and melted butter. Mix on high for one minute, or until mixture is well mixed and light in color.
  5. Turn off mixer and stir in by hand the carrots and dry ingredients until no loose flour remains.
  6. Pour into greased 9x13 pan. Bake at 350° for 35-45 minutes or until a toothpick inserted into center of cake comes out clean. (Mine took 45 minutes.)
  7. Let cake cool, in pan, on a wire rack.
When cake is cool, mix up cream cheese icing:
  1. In a stand mixer beat the softened cream cheese and butter for 3 minutes, or until soft, creamy and combined thoroughly.
  2. Add about 2/3 of the powdered sugar and beat until well mixed.
  3. Add the half and half, and pure vanilla extract. Beat on medium speed for 2 minutes.
  4. Add the rest of the powdered sugar until frosting reaches desired thickness and taste.
  5. Use a spatula or icing knife to spread frosting evenly over cooled cake. Slice into 12 large slices, or you can cut smaller slices if you prefer.

Notes on this batch:

  • Original recipe Here
  • I weighed the frozen bag of carrot shreds and it was almost exactly a pound.
  • I whipped the icing way too much for way too long so it was very fluffy like whipped cream. I kinda  like it but it made too much icing for that cake.