Carrot Cake

[Guest guest]

Thank you for this recipe, Amy. It sounds delicious!!!!!

LaDonna

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Amy Lovelace

Carrot Cake

 

 

I made this recipe up on Friday after viewing 3 Gf recipes and one wheat

recipe.. but I made it for my Daughters Birthday and no one knew it was

GF/Egg free/milk free.. It got rave reviews.

 

Carrot Cake

 

1 cup brown rice flour

1/2 cup white rice flour

1/2 cup corn starch

 

 

 

 

[Guest guest]

Carrot Cake

 

Servings: 18

 

Ingredients:

4 eggs

1 1/4 cups vegetable oil

2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans

 

1/2 cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans

 

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 9x13 inch pan.

2. In a large bowl, beat together eggs, oil, white sugar

and 2 teaspoons vanilla. Mix in flour, baking soda,

baking powder, salt and cinnamon. Stir in carrots. Fold

in pecans. Pour into prepared pan.

3. Bake in the preheated oven for 40 to 50 minutes, or

until a toothpick inserted into the center of the cake

comes out clean. Let cool in pan for 10 minutes, then

turn out onto a wire rack and cool completely.

 

4. To Make Frosting: In a medium bowl, combine butter,

cream cheese, confectioners' sugar and 1 teaspoon

vanilla. Beat until the mixture is smooth and creamy.

Stir in chopped pecans. Frost the cooled cake.

 

 

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There's A Blessin' In Pressin'....On The Upward Way!