Birthday Carrot Cake
The perfect gluten-free birthday cake. Carrot cake at it's best!
Ingredients
For the Cake
- 2 cups Outrageous Baking All Purpose Gluten-Free Flour Mix
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrot
- 1 8-ounce can crushed pineapple, drained
- 1 3 1/2-ounce can flaked coconut
- 1 cup chopped pecans or walnuts
For the Buttermilk Glaze
- 1 cup sugar
- 1 1/2 teaspoons baking soda
- 1/2 cup buttermilk
- 1/2 cup butter or margarine
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 3/4 cup butter or margarine softened
- 1 8-ounce package cream cheese, softened
- 1 3-ounce package cream cheese, softened
- 3 cups sifted powdered sugar
- 1 1/2 teaspoons vanilla extract
Instructions
For the Cake
- Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
- Stir together first 4 ingredients.
- Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
- Add flour mixture, beating at low speed until blended.
- Fold in carrot and next 3 ingredients.
- Pour batter into prepared cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
- Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.
- Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
For the Buttermilk Glaze
- Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat.
- Boil, stirring often, 4 minutes.
- Remove from heat, and stir in vanilla.
For the Cream Cheese Frosting
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Add powdered sugar and vanilla; beat until smooth.
Notes
Decorate as desired.
Adapted from Southern Living
