For my 33rd Birthday I really wanted to make a Carrot Cake with Cream Cheese Frosting (recipe). I had to make it gluten-free, so everybody at home could enjoy it.
Starting with preparing 3 cups of grated carrots and 1 cup chopped nuts. Set aside.
Preheat oven to 350° F / 176° C.
Brake 4 eggs into the large mixing bowl.
Add 2 cups of organic sugar. Beat just until smooth.
Next, add 1 1/2 cups of grape seed oil and 1 teaspoon of vanilla extract.
In a separate bowl mix 2 cups gluten-free flour, 2 tspns. baking soda, 2 tspns. baking powder, 1 tspn. xanthan powder and 1 tspn. of salt. Whisk to combine.
Add dry ingredients to the wet ingredients and beat until blended.
Stir in the carrots and the nuts, mix in with the spatula. Pour into the prepared pan. Bake for 45-55 minutes.
Place 4 tbspns. of organic butter, 1 package of organic cream cheese and 1 tspn. vanilla extract vanilla in a large mixing bowl and beat on high until smooth. Add 2 1/2 cups of powdered sugar and beat.
After the cake cooled down completely, spread it with the prepared Cream Cheese Frosting.
Seriously, it tastes so good. And the leftovers tasted even better. 🙂