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Ultimate Gluten Free Carrot Cake

Mamma1Mamma1
Moist and delicious cake choke full of extras makes this gluten free treat a stand out among others. With cream cheese frosting and pecan crumbles,  this cake is a must try. 
Prep Time 25 mins
Cook Time 50 mins
Cooling Time 15 mins
Total Time 1 hr 15 mins

Ingredients
  

For Cake

  • 2 cups Bob's GF 1-to-1 Baking Flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 banana ripe
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1/4 cup sesame oil https://amzn.to/2XugwLQ
  • 1/3 cup vegetable oil
  • 2 cups finely grated carrots (~3/4 pound)
  • 1 can (8 oz) crushed pineapple drained
  • 1 cup sweetened coconut flakes
  • 3/4 cup chopped pecans

For Frosting & Finishing

  • 2 pkgs (8 oz) cream cheese softened
  • 8 tbsp unsalted butter, softened (1 stick)
  • 1 tsp vanilla extract
  • 2 1/2 cups confectioners' sugar sifted
  • 3/4 cup pecans

Equipment

  • 2 9X2 inch round cake pans

Instructions
 

To Make the Cake:

  • Preheat oven to 350°F.  Put a rack in the center of the oven.  Grease and flour two 9-inch pans. 
  • In a large bowl, sift together the flour, sugar, salt, baking soda, cinnamon, and nutmeg. Whisk together to make sure everything is incorporated. Set aside.
  • On low level, using a stand mixer or hand mixer cream together the ripe banana (yes, use a brown one) and the sugar until it is a smooth, gooey liquid.
  • Keeping the mixer level on low, add the eggs, sesame oil, vegetable oil, vanilla, carrots, pecans, coconut, and pineapple and mix well.
  • Slowly add the dry ingredients to the wet ingredients while the mixer continues to mix. Push down the sides as the batter creeps up the edges to make sure all of the ingredients are mixed together.
  • Take the bowl containing the batter off of the mixer and fold it a few times. Then divide the batter evenly and pour it into the 9-inch pans.
  • Bake on the center rack for 50 minutes or until a wooden pick inserted in the center of the cake comes out clean. Let the cakes cool for 15 minutes in the pans. Run a knife around the edge of the pans and invert on a wire rack to cool completely.

Frosting and Finishing the Cake:

  • Using a stand mixer or hand mixer set on medium-high, beat together cream cheese, butter, and vanilla until it's a fluffy consistency similar to whipped cream.
  • Reduce the mixer speed to medium and slowly add the confectioner's sugar.
  • Place cake layer bottom-side up on the cake plate. Spread some frosting on top of this layer. Make sure to cover the whole layer. Then place the remaining layer right-side up on top and spread the rest of the frosting all over the cake.
  • Taking small handfuls of the pecans set aside for frosting, press them into the frosting around the sides of the cake.

Notes

NOTE on Pan Greasing: I use shortening, complete cover the pan with it using a paper towel and then sprinkle Bob's GF 1-to-1 to flour in the pan. Once I make sure that the pan is completely covered in flour I discard the excess in my sink. This step make it easier for the cake to pop out of the pan when it has cooled.)
NOTE on Creaming Bananas and Sugar:  I usually run the mixer while I sift the dry ingredients. You can't over mix it at this point.
NOTE on Adding Confectioner's Sugar to Frosting:  Make sure to add the Confectioner's sugar to the mixture slowly.  Otherwise, your kitchen will look like a sugar bomb was set off in it!  :)
NOTE on Prepping Ahead:  This cake keeps well on the counter and fridge, if covered, so feel free to make it a day or so ahead of your event.
Keyword cake, carrot cake, dessert, gluten free