A light fluffy carrot cake, not too sweet. You can't tell it's gluten free.
Course
cake, cupcake, muffin
Cuisine
Gluten Free
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings18-24
AuthorJodi Stewart
Ingredients
Cake
4medium carrots
3eggs
¾cupvegetable oil
1tspvanilla extract
½tsprum extract
1-2Tcinnamon
2cupsBob’s Red mill all purpose gf
1 ½cupssugar
1 ¼Tbaking powder
½tspxanthan gum
¼tspsalt
Frosting
1 8ozblock of cream cheese softened
1 ⅓cupbrown sugar
½tsprum extract
Instructions
Cake
In a powerful blender, combine carrots, eggs, oil, vanilla and rum extracts and blend until carrots are completely puréed (if you don't think your blender is powerful enough to puree carrots, grate your carrots before this step) and set aside.
Mix together dry ingredients in a large bowl.
Pour blender contents into dry ingredients and mix until completely combined (3-5 minutes).
Spoon into lined muffin tins, ⅔ full.
Bake at 350F for 20-25 minutes or until the tops spring back when lightly touched and a skewer comes out clean.
Cool completely before frosting.
Frosting
Mix all ingredients together with an electric mixer until soft.