Moist Gluten-Free Carrot Cake with Cream Cheese Icing
*I used carrots I dug out of my garden several months ago
that I had been storing in the cold cellar.
2 cups organic rice flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoons salt
1/2 teaspoon nutmeg
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter
1/2 cup sour cream
1 teaspoon vanilla
2 1/2 cups grated carrots
1 cup drained crushed canned pineapple
1/2 cup chopped pecans
1 8 oz (250g) package cream cheese softened
1/4 cup butter softened
1/2 teaspoon vanilla
1/2 cup icing sugar
Grease and flour 13- x 9-inch metal cake pan; set aside.
Pre-heat over to 350F.
In a large bowl, whisk together flour, baking powder, cinnamon,
baking soda, salt and nutmeg. In separate bowl, beat together
granulated and brown sugars, eggs, butter, sour cream and vanilla
until smooth; pour over flour mixture and stir just until moistened.
Stir in carrots, pineapple and pecans. Spread in prepared pan.
Bake in the centre of oven for 40 minutes or until tooth pick inserted
in centre comes out clean. Let cool in pan on rack.
Icing: In a bowl, beat cream cheese
with butter until smooth. Beat in vanilla.
Slowly beat in icing sugar until smooth.
Spread over cake.