Carrot Cake
Author: 
 
Ingredients
  • Cake Ingredients
  • 1 cup (2 sticks) unsalted butter, room temperature.
  • 2½ cups Pamela's Artisan Flour
  • 1 teaspoon gf baking powder
  • 1 teaspoon gf baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon coarse salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 2 teaspoons gf vanilla extract
  • ½ cup water
  • 1 pound carrots (8 to 10 medium) peeled and shredded, using large holes on grater or use food
  • processor: makes about 2¼ cups
  • 1 cup toasted pecans or walnuts, finely chopped
  • Icing Ingredients
  • 2 sticks unsalted butter, room temperature
  • 1 cup shortening
  • 3 cups powder sugar
  • 1 Tablespoon gf vanilla extract
  • 4 Tablespoons buttermilk*
Instructions
  1. Cake Directions
  2. Preheat oven to 350 F. ONCE oven is heated, put pecans or walnuts in to roast 7 to 10 minutes or until fragrant. Once roasted chop nuts.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, ginger and nutmeg.
  4. Place butter in bowl (KEEP wrappers to butter three 9 inch cake pans) and mix on medium speed with both sugars 3 to 5 minutes or until pale and fluffy.
  5. Add eggs 1 at a time, beating well after each egg.
  6. Beat for 3 minutes. Then add vanilla, water and carrots and beat until well combined or about 2 minutes.
  7. Reduce mixer speed to low, add flour mixture and then pecans or walnuts.
  8. Evenly divide batter among the buttered pans. Rotate pans once halfway through baking, until golden brown and cake tester comes out clean, bake 25 to 30 minutes.
  9. Allow pans to cool on wire racks for 15 minutes.
  10. Turn cakes onto wire racks to cool completely.
  11. Icing Directions
  12. In a mixer beat butter until soft and creamy.
  13. Add shortening and beat again. The longer you beat the shortening the lighter it will make the frosting. I beat mine for about 3 minutes.
  14. Add vanilla and mix well.
  15. Add powder sugar 1 cup at a time. I place a towel over the bowl to prevent a huge mess from the sugar flying every. You still might have a small mess but nothing like what you would have if you don't cover it at all.
  16. Add milk one tablespoon at a time. If you don't like the consistency you can add more buttermilk one tablespoon at a time until you get the consistency you are looking for.
Notes
*place 1 Tablespoon vinegar in a 1 cup measuring cup. Add non dairy milk of choice to make 1 cup. Let sit for 5 minutes before using. If you make buttermilk in advance make sure to shake it well before using.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/07/24/carrot-cake-gluten-free-recipe/