For the cake: 1 cup canola oil 2 cups sugar 4 large eggs 3 cups grated carrots 2 cups gf flour + 1 Tablespoon 1 teaspoon kosher salt 1 teaspoon ground cinnamon Few grates of fresh nutmeg 2 teaspoons baking soda
For the icing: 1/4 cup unsalted butter, softened 4 ounces cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla extract 1/2 cup toasted pecans
Preheat the oven to 350°F. Lightly butter a bundt pan. Spoon about 1 tablespoon of gf flour into the pan and tap the sides and bottom to lightly coat the interior of the pan with gf flour. Shake out excess flour.
Place the oil, sugar and eggs in a mixer and blend until incorporated. Add the carrots and mix briefly.
In a separate bowl, whisk together the gf flour, salt, cinnamon, nutmeg and baking soda.
Add the gf flour mixture to the sugar-egg mixture and mix until well incorporated. Transfer batter into the prepared bundt pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Transfer to a baking rack and let cool.
Meanwhile, prepare the icing. Place the butter and cream cheese in a mixer and mix until incorporated, about 3 minutes. Add the sugar and vanilla and continue to mix. (If the icing is too thick, thin with a little milk, 1 tablespoon at a time, until it reaches a spreadable consistency.)
When the cake has cooled, spread with the icing. Sprinkle with toasted pecans. Slice into wedges and serve.
We used The Gluten Free Pantry’s Country French Bread and Pizza flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.