I made my first ever gluten-free cake. After spending what felt like hours looking for the perfect cake, I decided on a carrot cake by Glutenfreegoddess. It was honestly the BEST carrot cake I've ever had. You know how carrot cakes are often either too dry or way too oily? Well, this was perfect: moist but not oily. And the cream cheese icing was so yummy on top! You'll notice in the recipe it calls for Pamela's Ultimate Baking and Pancake Mix which at first disappointed me because I wanted to stay away from mixes. But check out the ingredients, it's a really nice blend of flours and leaveners. I found a recipe online duplicated Pamela's Mix so I'll give that a try next to see if it compares as Pamela's is a bit pricey ($10 for small bag).
Carrot Cake Recipe with Coconut
3 large eggs
1/2 cup vegetable oil
1 cup demerara sugar
1/3 cup plain yogurt
2 tsp vanilla extract
1 tbls honey or agave
1/2 tsp ground cinnamon
1 tsp Pumpkin Pie Spice
2 cups Pamela's Ultimate Baking and Pancake Mix
3/4 cup flaked unsweetened coconut
1 1/2 cups finely grated carrots (about 4)
1/2 cup golden raisins
1/2 cup chopped walnuts
Preheat the oven to 350 degrees F. Grease a 9-inch cake pan and line with parchment paper. (I used a bundt cake pan)
In a mixing bowl beat the eggs, oil and demerara sugar and beat till smooth. Beat in the yogurt, vanilla, honey, cinnamon and spice, then add baking mix. Add in the coconut, carrots, raisins and nuts; stir with a wooden spoon to combine.
Pour batter into pan and bake at 350F for 40-45 mintues. Cool on a wire rack.
Cream Cheese Icing:
4 oz. softened cream cheese
2 tbls softened unsalted butter
1-2 tsp vanilla extract, to taste
3 cups powdered sugar
juice from a lime (or she suggests any citrus)
In a mixing bowl, cream together the butter and cream cheese, then add vanilla. Add in the powdered sugar a cup at a time. Add lime juice and beat till smooth. Ice cake and enjoy!