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Carrot Cake Gluten Free
Ingredients:
14 oz. Carrot Baby Food1 1/2 C. Oil (may sub half applesauce for lower fat)3 Eggs2 C. GF All Purpose Flour (I use Bobs Red Mill)2 C. Sugar2 tsp. Baking Soda2 tsp. Cinnamon1 tsp. Salt8 oz. Crushed Pineapple, drained1/2 C. Walnuts, chopped (optional)1 Stick Butter8 oz. Cream Cheese1 tsp. Vanilla12-16 oz. Confectioners Sugar
Method:
Mix baby food, oil and eggs, set asideSift flour, sugar, soda, cinnamon, and saltAdd the dry ingredients to the wet until well blendedAdd the pineapple and chopped nutsMix wellFill an ungreased 9x13 panBake at 350 for 45 minutes, check if not done, bake at 5 min intervals until knife inserted comes out clean.Cream together the butter and cream cheese until well blendedAdd the vanillaSlowly add confectioners sugar until dessired icing consistency is reached.
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