We’ve already had one of our family T-Giving gatherings… and 2 more to go. I look forward to them so! For this first one, I served one of my favorites: Carrot Cake. MMmmm!
Not just any Carrot Cake mind you, but this one can be made gluten-free, so everyone can enjoy it. I mean, honestly, even those family members who aren’t GF request it. And, me? Well, let’s just say I’d better reserve it for special occasions, cause it is just too tempting!
It’s such a delicious cake, and it’s great for any occasion, but especially good for holidays. We love it at Easter, and the fall holidays! So, at the risk of divulging one of my best-kept secrets, here it is for you!
- For Cake:
- 2 cups flour (GF version use GF flour)
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- (1/2 tsp xanthan gum for GF version)
- 4 eggs
- 3-4 cups finely grated carrots
- 1 cup cooking oil
- ½ cup chopped pecans (optional)
- For Cream Cheese Frosting:
- 1- 8oz. package cream cheese
- 1 stick butter
- 1 box confectioners sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans
- Preheat oven to 325 degrees.
- In mixing bowl, beat eggs. Add oil and carrots and mix well. In separate bowl, combine dry ingredients. Add to carrot mixture in increments (about 4) and mix to combine, about 1 minute.
- Pour batter into greased and floured pan(s). Bake at 325 for 50-55 minutes, or until toothpick comes out clean.
- Cool 10 minutes, remove from pans. When cool, frost with Cream Cheese Frosting.