Happy National Carrot Cake Day!
February 2, 2019
I don't know about you, but carrot cake isn't my favorite. Its not my least favorite either. I like it simple, but flavorful. Others like it with extras such as raisins and nuts, like my dad. Either is okay. Not everyone is the same with what they like on their tongue. Here is a simple and quick recipe for a two-layer carrot cake, cream cheese frosting, and a ganache if you want to use it.
Carrot Cake:
Ingredients:
2 cups GV Gluten free all-purpose flour (bought at Walmart in their gluten free section)
3/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
2 tsp cinnamon
2 cups sugar
1 1/4 cups vegetable oil
4 eggs
3 cups shredded carrots
half can of Dole crushed pineapple
Instructions:
Peel the carrots and grate into a bowl. Set aside.
Preheat oven to 350 degrees fahrenheit. Grease two round 8-inch pans with canola oil spray.
In a medium bowl combine all dry ingredients excluding the sugar, and carrots.
In a large mixing bowl, beat oil and sugar together for a minute. Add eggs and beat together for another minute.
Add dry ingredient mix, mixing for another minute.
Add the carrots and pineapple and mix with a wooden spoon.
Pour into prepared pans, filling only halfway full. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
When done, remove from oven and let cool in pans for 30 minutes to an hour. To make it easier to frost, cool in fridge for half an hour.
Cream Cheese Frosting:
Ingredients:
8 ounce container Tofutti Non-Hydrogenated Better Than Cream Cheese (bought at Sprouts)
1/2 cup Holsum Pure Vegetable Shortening
1 cup powdered sugar
1 tsp vanilla extract
splash of almond extract (optional)
Instructions:
Place the cream cheese in a medium mixing bowl. Using a hand mixer, beat until smooth.
Gradually add the shortening 2 TBSP at a time. (I did it easily by scooping the shortening in a 1/2 measuring cup and cutting it into 8 pieces like a pizza would be cut and then spooning it out with the table knife I used to cut it into separate pieces.) Beat the shortening in until smooth and well blended.
Add powdered sugar, vanilla, and almond extract all at once. Blend until combined and smooth. It'll be really smooth and soft so if you want to pipe it, put it in the fridge or freezer until it firms up.
Chocolate Ganache:
Ingredients:
2 TBSP coconut oil
115 grams of Trader Joe's Semi-Sweet Chocolate Chips
Instructions:
Combine ingredients in a microwave-safe bowl and heat for 30 seconds. It may need 15 seconds more in the microwave to melt completely.
Now I'm going to let you assemble the cake however you like, but here are the pictures of what I created and I hope you enjoy this amazing and delicious dessert on it's very own day!
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