Carrot Cake Gluten Free

Name: Carrot Cake Gluten Free Recipe
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 12
Ingredients: Wet ingredients:; 1 cup vegetable oil; 1 stick butter; 2 cups sugar; 2 tsp vanilla; 2 tsp butter extract (opt); Dry ingredients:; 3 cups Jeanie's Gluten Free flour mix (https://www.artofglutenfreebaking.com/2009/11/the-story-behind-my-gluten-free-flour-mix/); 3 tsp baking powder; 2 tsp baking soda; 1/2 tsp salt; 4 tsp cinnamon; 1.5 cups chopped pecans; 3 cups grated carrots (about one pound); Icing:; 1 8 oz pkg cream cheese; 1/4 cup light corn syrup; 4 1/5 cups confectioners (powdered) sugar

Minutes to Prepare: 30
Minutes to Cook: 75

Number of Servings: 12

Ingredients

Wet ingredients:1 cup vegetable oil1 stick butter2 cups sugar2 tsp vanilla2 tsp butter extract (opt)Dry ingredients:3 cups Jeanie's Gluten Free flour mix (https://www.artofglutenfreebaking.com/2009/11/the-story-behind-my-gluten-free-flour-mix/)3 tsp baking powder2 tsp baking soda1/2 tsp salt4 tsp cinnamon1.5 cups chopped pecans3 cups grated carrots (about one pound)Icing:1 8 oz pkg cream cheese1/4 cup light corn syrup4 1/5 cups confectioners (powdered) sugar

Directions

Mix wet ingredients in large mixing bowl.
In separate bowl, mix dry ingredients.
Alternately add dry ingredients and grated carrots to wet ingredients. Mix well.

Bake in well greased angel food cake pan.
Bake 75 minutes
Let cool in pan 10 minutes

Icing:
Beat cream cheese and corn syrup together till smooth
Add confectioners sugar one cup at a time and beat till smooth. Ice cake when cool.

Serving Size:�makes 12 servings

Servings Per Recipe: 12

Nutritional Info Amount Per Serving