Introduction: Carrot Cake - Gluten-Free
3 large organic free-range eggs
1/2 cup light vegetable oil or Spectrum Organic Shortening ( i used coconut oil)
1 cup organic light brown sugar, packed
1/3 cup plain yogurt or coconut yogurt
2 teaspoons bourbon vanilla extract
1 tablespoon honey or agave (for added moisture)
1/2 teaspoon ground cinnamon
1 teaspoon Pumpkin Pie Spice, or Apple Pie Spice [or a mix of nutmeg, clove, ginger, allspice]
2 cups Pamela's Ultimate Baking and Pancake Mix (i couldn't find that brand so i used Betty Crocker's Bisquick gluten free pancake mix)
3/4 cup flaked sweetened coconut
1 1/2 cups processed or finely grated carrots (about 4 medium carrots)
1/2 cup toasted chopped walnuts
(this recipe is for one nine inch cake. I doubled it to get two nine inch cakes)
Preheat the oven to 350ºF.
In a mixing bowl beat the eggs; add the oil and beat; add the brown sugar and beat till smooth.
Beat in the yogurt, vanilla, honey, cinnamon and spice.
Add in the baking mix and beat till combined.
Add in the coconut, carrots,and nuts; stir to combine.
Grease 9-in cake pan with spray oil then dust with flour so after cake is baked it will come out without breaking.
Spread the batter evenly in the cake pan; and place the pan in the center of a preheated oven. Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40 to 45 minutes or longer if necessary
Let cakes cool, not completely but so there not really hot. Take them out of the pan and trim tops off.
NOTE: If making 1 cake dont cut top off.
Now for the iceing, you will have to double this also if your making two nine inch cakes, but it not, this recipe makes enough for one nine inch cake.
Cream Cheese Icing:
4 oz. softened cream cheese
2 tablespoons softened unsalted butter
1-2 teaspoons vanilla extract, to taste
3 cups powdered cane sugar- or more, if needed
A squeeze or two of fresh citrus, to taste- lemon, lime or orange
In a mixing bowl beat the cream cheese and butter until fluffy. Add the vanilla. Add in the powdered sugar a cup at a time; squeeze a little lemon into the frosting and beat till smooth. Taste test. Add more sugar, if needed, to thicken; add more juice to thin.
NOTE: If making 2 cakes follow this.
Set one cake on a cake stand or plate. Smooth some icing on. Then set other cake, upside down onto the first cake.
Ice the whole cake
NOTE: If making 1 cake, just smooth icing all over top and sides.
Now sprinkle coconut on! For the sides i just put some in my hand and squished it on, without getting the icing all over the place. You have a little bit of a coconut mess but that's easy to clean up :)
Cut and serve, enjoy!!.......the end! :)