carrot cake. with cream cheese frosting.
One of The Lab’s male counterparts recently made a request for carrot cake. We’re not gonna lie: Gluten free baking can be an undertaking when working from scratch and sometimes even we want to just whip something up on the fly. So we searched for a quick and easy carrot cake online and found one on the Gluten Free Goddess‘s blog. We did not change anything in Karina’s original recipe beyond omitting raisins and coconut from the batter, and rather than making her coconut icing we topped it with a basic, barely-sweet cream cheese frosting. Then we ate if for dessert. And breakfast. And lunch. It’s got veggies in it! It’s healthy right?!
We especially love that this recipe calls for Pamela’s Baking Mix. Pamela’s makes such quality mixes that pulling together a little gluten-free something is a breeze. Pamela deserves some sort of a medal for the pioneering she’s done in the gluten-free mix world. If you’ve never used it, run — don’t walk — to the store and get some.
This carrot cake is light and spongy, but also very mild in spice and sweetness, which we happen to prefer. If you’re looking for something with a bit more kick or spice, consider adding a touch more cinnamon and pumpkin pie spice, and a bit more sweetener. Without the addition of the pile of cream cheese frosting, the recipe almost seems more like a breakfast bread…that you can’t stop eating.
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from the Gluten Free Goddess
GF/CF Folks: Use canned pumpkin or applesauce in place of the yogurt, and your own leavened dairy-free gluten-free baking and pancake mix.Forgo the cream cheese icing and frost with a simple confectioner’s sugar and lemon juice frosting.For replacing Pamela’s Baking Mix, try another leavened mix such as Gluten-Free Pantry Pancake Mix or Arrowhead Mills Pancake Mix.Gluten free cakes dry out quickly. If you are not serving this cake the day you bake it, I’d advise chilling it to firm up the icing; wrap well and chill. For more than a day ahead, I would wrap and freeze it; thaw the day of serving (remove the wrap so the icing doesn’t stick!).