By Victoria Hart Glavin of Tiny New York Kitchen
My daughter has been visiting from the West Coast and tries to eat gluten free as much as she can so I’ve been experimenting with creating gluten free recipes. Here is a recipe for gluten free carrot cake, which tastes exactly like regular carrot cake.
2 Cups Gluten Free Flour (I Used Bob’s Red Mill Gluten Free 1 To 1
2 Cups Sugar
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Teaspoon Ground Cinnamon
3 Cups Finely Shredded Carrots
1 1/3 Cups Olive Oil
Cream Cheese Frosting:
6 Ounces Cream Cheese
1/2 Cup Butter (Softened)
2 Teaspoons Vanilla Extract
4 1/2 Cups Powdered Sugar
Preheat oven to 350 degrees. In large-size bowl combine gluten free flour, sugar, baking powder, baking soda, kosher salt, and cinnamon. Add carrots, olive oil, and eggs. Beat with electric mixer until combined.
Pour into 2 greased and floured (GF flour) 9×1 1/2 inch round baking pans. Place in oven and bake 30 to 35 minutes until toothpick comes out clean. Remove from oven and cool 10 minutes before removing from pans. Remove from pan and cool thoroughly on racks before frosting. Frost middle layer, sides, and top with cream cheese frosting.
To make cream cheese frosting beat together cream cheese, butter, and vanilla in large-size bowl until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency. Frosts tops and sides of two 8 or 9 inch cake layers. Store in refrigerator until ready to use. Serves 12
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”