Classic Gluten-Free Carrot Cake

       A few weeks ago, I posted a recipe for German Chocolate Cake, and in some people's opinion, that is the go-to recipe for a classic cake. But today I wanted to bring you what to me is one of the top classics when it comes to baking: CARROT CAKE!!!  I know there are about a million different versions of this old stand-by...some have coconut or raisins or even pineapple.  But I say, why not stick with the tried-and-true classic: carrots and pecans.  Oh and, by the way, I made this one gluten-free! I hope you enjoy this recipe! 

You'll need: 

4 eggs 

1 ¼ cups coconut oil, melted 

2 cups sugar 

2 tsp vanilla extract

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2 cups gluten-free all-purpose flour

2 tsp xanathan gum

2  tsp baking powder

2  tsp baking soda

1/2 teaspoon salt

3 tsp cinnamon

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3 cups grated carrots

1 cup pecans, chopped

       Preheat the oven to 350°F.  Prepare two 9” round pans by greasing and flouring.

       In a medium bowl, combine together the eggs, oil, sugar, and vanilla.

       In a separate bowl, mix together flour, xanthan gum, baking soda, baking powder, salt, and cinnamon.  Then slowly add the liquid ingredients to the dry ingredients and mix until fully combined.

 

      Next, fold in the carrots, followed by the pecans.  

     Pour the batter evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking, allow them to cool either at room temperature or you can place the pans in the refrigerator on hot pads to cool them faster. This is the method I generally use...hmm, does this make me impatient or practical???   

 

Savory Vanilla Butter Cream Frosting

 

1 8oz block of Kerrygold salted butter

3 cups powdered sugar

 2 tsp vanilla extract

3 tbsp heavy whipping cream

       In a bowl using an electric mixer, cream the butter until smooth. Add in one cup of powdered sugar and cream together until the butter is thick and crumbly. Add in a tablespoon of cream and vanilla then whip until smooth.  Add in another cup of  powdered sugar followed by one tablespoon of heavy whipping cream.  Repeat this step, using the last of the cream and sugar.  The extra steps are well worth it because the finished result will be an AMAZING frosting that easily replaces the normal cream cheese frosting you associate with carrot cake.

       *Brian’s tip:  Don’t skip the Kerrygold butter!  I’m not saying that this recipe won’t still be absolutely delicious without it, but the Kerrygold really takes it over the top and gives it an incredible flavor.

       Assemble the two-layer cake by placing a generous amount of frosting on the bottom layer, followed by placing the second cake on top of it.  Then use the rest of the frosting to cover the whole cake. Yes, it’s that easy!  Enjoy!