Saturday, November 17, 2012
It's starting to feel festive! Let's start the festivities with gf carrot cake!
I don't want to rush things but it's beginning to feel a lot like Christmas! It's in the air! I haven't started decorating or anything yet but there's just a feeling you start to get when Thanksgiving is just around the corner! Tonight my family is getting together to kick off the festivities. We have a tradition called the "dad says it's ok" party where my dad says it's finally "ok" for us to begin listening to Christmas music and enjoy our favorite Christmas movies. When we were younger we would start listening earlier and earlier every year. I remember once starting as early as Sept. 1! So we started this tradition and we do it every year! Tonight I was assigned to bring dessert so I made everyone's favorite carrot cake! I saw this idea on pinterest of putting pomegranate seeds on top of the cake with hand made flags and I couldn't wait to try it! I just made the flags with skewers, scraps from my mom's sewing room, and tacky glue. I'm just loving this cake! I think this may be the 3rd time I've posted this recipe over my 3 years of blogging but I'm sticking it here again as I shot this for my final project at school which is a cookbook. Many of the latest recipes I've posted are our favorites which I make time and time again and can promise you that they will turn out great!
A quick tip I tried today. If you cut circles out of parchment paper and place them in the bottom of your cake pan your cake will come of perfectly when turned over onto a plate!
Our family's favorite gluten free carrot cake!
2 c thai rice flour
2 c sugar
1 t baking soda
2 t cinnamon
1 t salt
1 1/4 c oil
4 eggs- beaten
3 c grated carrots
In a medium bowl place rice flour, sugar, baking soda, cinnamon, and salt in a bowl. I always like to use a whisk to combine the ingredients together. Set aside.
In the bowl of your mixer place the oil, eggs, and carrots- mix well. Slowly incorporate the flour mixture into the oil mixture. Stir until combined.
Pour into 2 9" pans which have been lined with parchment paper.
Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted into cake comes out clean.
Allow to cool completely before removing from cake pans for frosting.
Cream Cheese Frosting
1- 8oz brick of cream cheese
1- cube unsalted butter
dash of vanilla
1- 1 pound box of powdered sugar
Cream together cream cheese and butter. Add the vanilla and slowly incorporate powdered sugar until thoroughly combined.
Frost your cake!