Gluten Free Spring Time Carrot Cake by Sauce Boss Shelby
Include this Gluten Free Spring Time Carrot Cake recipe by Sauce Boss Shelby in one of your baking sessions
2 1/2 cups Judee's All Purpose Gluten Free Bread Flour Mix
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 cup granulated sugar
3/4 cup brown sugar
4 large eggs
1/3 cup unsweetened applesauce
2/3 cup canola oil
1/2 cup unsalted butter, melted
3 cups finely shredded carrots (about 1 lb)
1 cup Judee's Cream Cheese Powder
1/4 cup water
5 tbsp butter, softened
2 1/2 cups powdered sugar
2 tbsp heavy cream or half & half
2 tsp vanilla extract
For the Cake:
For the Frosting:
Preheat the oven to 350 degrees F. Spray a 13x9 pan with cooking spray.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
In the bowl of a standing mixer, beat sugar, brown sugar, and eggs on medium speed until combined
Reduce speed to low, and slowly add the applesauce, oil, and melted butter. Increase to medium speed and combine until well mixed.
Stir in the dry ingredients and carrots until well mixed
Pour into greased pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean
Cool cake completely before frosting
Combine frosting ingredients in the bowl of a stand mixer. Mix thoroughly combined.
*You may need to add a little more powdered sugar if the mixture is too thin to spread, or a little more cream if it is too stiff.
Frost cake and decorate as you like
Store cake in refrigerator