GF Carrot Cake w/ Coconut Cream Cheese frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Cake:canola oil, for brushing pans1 cup quinoa flour1 cup Best Baking Mix2 tsp xanthan gum or guar1 tso sea salt1 tsp baking powder2 tsp baking soda1 tsp ground cinnamon3 eggs1-3/4 cups sugar1 cup canola oil1-1/2 tsp vanilla extract1-1/2 cup unsweetened shredded extract1-1/2 cups grated carrots (about 2 lg carrots)1-16 oz can crushed pineapple, undrained1 cup finely chopped walnutsFrosting:3-8 oz pkg Neufchatel (low fat) cream cheese, room temperature4-1/2 Tb agave nectar1-1/2 cups unsweetened shredded coconutzest of 1 lemon or orange1-1/2 Tb fresh lemon or orange juice1/3 cup toasted or candied walnut halves1 tsp lemon zest, for garnishdash ground cinnamon, for garnish
1. preheat oven to 350 degrees. cut two pieces of parchment paper to fit bottoms of two round 9 inch cake pans (do not skip this step or the cakes will stick). brush parchment and sides of pans with a little oil.
2. mix next 7 ingredients (quinoa flour through cinnamon) in a medium bowl. in a large bowl, whip eggs and sugar with an electric mixer on medium speed for about 3 minutes, until light and fluffy. drizzle oil and vanilla into egg mixture; blend 1-2 minutes to incorporate. add dry ingredients, 1/4 cup at a time, scraping bowl sides while blending. stir in coconut, carrots, pineapple (with juice), and walnuts.
3. pour batter evenly into prepared pans. bake fro about 1 hour, switching pan positions halfway through baking time. cakes are done when they are a deep, rich folden brwon and an inserted toothpick comes out clean. cool in pans fro 30 minutes.
4. place two pieces of parchment paper side by side on a cooling rack (to help transport cakes when cool). run a knife around pan edges. carefully invert cakes onto parchment; peel away cooking parchments. let cool completely, at least 2 hours, before transporting and frosting.
5. for frosting, whip cream cheese, agave nectar, coconut, zest, and juice in a food processor or with an electric mixer until light and fluffy, about 1 minute. leave at room temperature.
6. to assemble, slip a hand under one parchment and carefully invert cake onto a serving plate. frost, then invert remaining cake on top. frost top and sides. decorate with walnut halves and garnish with lemon zest and cinnamon.
Number of Servings: 16
Recipe submitted by SparkPeople user JOCHEBED1.
2. mix next 7 ingredients (quinoa flour through cinnamon) in a medium bowl. in a large bowl, whip eggs and sugar with an electric mixer on medium speed for about 3 minutes, until light and fluffy. drizzle oil and vanilla into egg mixture; blend 1-2 minutes to incorporate. add dry ingredients, 1/4 cup at a time, scraping bowl sides while blending. stir in coconut, carrots, pineapple (with juice), and walnuts.
3. pour batter evenly into prepared pans. bake fro about 1 hour, switching pan positions halfway through baking time. cakes are done when they are a deep, rich folden brwon and an inserted toothpick comes out clean. cool in pans fro 30 minutes.
4. place two pieces of parchment paper side by side on a cooling rack (to help transport cakes when cool). run a knife around pan edges. carefully invert cakes onto parchment; peel away cooking parchments. let cool completely, at least 2 hours, before transporting and frosting.
5. for frosting, whip cream cheese, agave nectar, coconut, zest, and juice in a food processor or with an electric mixer until light and fluffy, about 1 minute. leave at room temperature.
6. to assemble, slip a hand under one parchment and carefully invert cake onto a serving plate. frost, then invert remaining cake on top. frost top and sides. decorate with walnut halves and garnish with lemon zest and cinnamon.
Number of Servings: 16
Recipe submitted by SparkPeople user JOCHEBED1.
Nutritional Info Amount Per Serving
- Calories: 540.6
- Total Fat: 35.9 g
- Cholesterol: 59.5 mg
- Sodium: 562.0 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 2.5 g
- Protein: 7.7 g
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