Carrot Cake with Cream Cheese Icing

Carrot cake is such a classic. Sometimes I think I might even like it more than chocolate cake! I make carrot cake every April for my friend Jess’ birthday. Her mom made it for her every year growing up, and when she moved away for college, I took over the tradition. This cake pairs perfectly with a sweet and tangy cream cheese icing. Toasted walnuts and golden raisins add a layer of texture to this scrumptious, moist cake.

Ingredients

Carrot Cake

• 2 cups all-purpose gluten-free flour

• 1/3 cup arrowroot flour

• 2 tsp baking soda

• 1 ½ tsp cinnamon

• ¼ tsp salt

• 1 ½ cup granulated sugar

• 1/3 cup brown sugar

• Zest of 1 orange

• 2/3 cup orange juice

• 2/3 cup canola or vegetable oil

• 3 large eggs, room temperature

• 2 tsp vanilla

• 2 cups grated carrots

• ½ cup walnut pieces

• ½ cup golden raisins

Icing:

• 12 oz softened cream cheese

• ½ cup unsalted butter, softened

• Zest of 1 orange

• 2 cups icing sugar

Directions:

Cake:

1. Preheat oven to 350 degrees. Grease two 9x9 cake pans and line the bottom with parchment paper then set aside.

2. Whisk together the gluten-free flour, arrowroot flour, baking soda, cinnamon, and salt in a large bowl until well combined.

3. In a separate bowl, mix together the sugars, zest, juice, oil, eggs, vanilla and carrots. Pour the wet ingredients over the dry ingredients, mixing until smooth.

4. Divide batter evenly between the prepared pans.

5. Bake in the centre of the oven until the tops spring bak when lightly pressed, around 35 minutes.

6. Cool the cakes on a wire rack for 20 minutes. Gently run a small knife along the edges of the pans and cool completely on a wire rack.

Icing:

1. Beat cream cheese for 1 minute. Scrape down the sides of the bowl. Add the butter and beat for 3-5 minutes until no lumps remain. Beat in the orange zest. Beat in the icing sugar in ½ cup portions scraping the sides frequently to ensure no lumps remain before adding in the next.

Assembly:

1. Remove the parchment paper from the bottom of the cake layers. Lay the first layer down onto a cake plate or platter. Apply a generous portion of icing onto the first layer and lay the other layer on top. Spread the remaining icing on the top and sides of the cake. Decorate according to your personal preference (I coated the bottom with toasted walnuts).