The 10/10 Carrot Cake

My mom, being the food critic of the house, rated this cake a 10/10 and the best cake she’s ever had. “You’d never be able to tell it’s gluten free!”

Ingredients:

Cake:

• 1 ½ cup sugar 

• 1 cup shredded coconut (can use ½ if you want less texture/flavor)

• 1 ½ cup vegetable oil 

• 4 eggs 

• 2 teaspoon baking soda 

• 1 teaspoon baking powder 

• 1 ½ tbsp cinnamon 

• Pinch of salt 

• 2 cups GF all purpose flour

• 3 large carrots shredded and pat down (remove excess moisture/water)

• 2 teaspoon vanilla  

• 1 cup chopped nuts (walnuts, pecans, whatever you want) 

Frosting:

• 1 full bar of cream cheese at room temperature (8 oz)

• 1 stick of softened butter

• 1 ½ - 2 ½ cup confectioners sugar (depending on how sweet you want it/how much frosting you want)

• Splash of vanilla

Procedure:

Cake:

1. Preheat oven to 350 F

2. Shred 3 large carrots/ 2-3 cups of shredded carrot and place on a paper towel so some excess water gets absorbed

3. Mix sugar and oil in stand up mixer or hand held mixer until thoroughly combined

4. Add in one egg at a time as you continue mixing

5. Add vanilla

6. Whisk together all dry ingredients in a small mixing bowl: baking powder, baking soda, flour, cinnamon, & salt

7. Slowly add the dry ingredients into the wet, 1/4 at a time

8. Mix in shredded carrot and coconut until thoroughly combined

9. Fold in chopped nuts

10. For a two layer cake, pour batter into two cake tins lined with parchment paper or extremely greased

11. Put in oven for ~ 22-30 minutes. Keep an eye on it and take out when the top is golden brown and the inside passes the fork/toothpick test

Frosting:

1. Using a handheld or stand up mixer, mix all ingredients together and adjust flavors accordingly.