Kamis, 03 Januari 2019

Gluten-Free Carrot Cake (Moist & Fluffy)

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INGREDIENTS

  • 1 cup white sugar
  • ½ cup brown sugar, packed
  • 1 cup canola oil or vegetable oil
  • 3 eggs
  • 2 cups Pamela's artisan gluten-free flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • ½ cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 2-3 cups carrots, finely shredded (I used a little over 2 cups)
  • ½ cup pureed carrots (optional but great!)
  • ½ cup sweet coconut flakes, finely shredded
  • FROSTING (double the recipe if you like a thick layer of frosting)
  • 8 oz cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 2 cup confectioners sugar (may need more to thicken if desired)
  • 1 teaspoon pure vanilla extract
  • 1 cup walnuts, chopped

INSTRUCTIONS

  1. Preheat oven to 350 F.
  2. Grease and flour (with Pamela's flour) 2 (9-inch) cake pans. Set aside
  3. ..............................
  4. ................................
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