Gluten Free Carrot Cake With Maple Cream Cheese Icing for 50 People (and fewer)

Night sky long exposure

On a completely unrelated note, here are a few photos my friend Dilwara and I took not too long ago. The moon was full and we were drawn out into the frigid night air to gawk at the blanket of night she covered the land with. With long exposures and fast moving clouds, the results were, as you can see, orgasmicly gorgeous.

 Moon star

Night sky 2

I was asked to make a gluten free cake for an event I was cooking for at The Abode this past Fall. I was given a choice between making carrot cake or frosted banana bread. I completely despise everything about bananas, so it was sort of a non-choice, really. My distain for bananas goes so deep; it’s practically become part of my identity. Habiba: The Girl Who Hates Bananas. My young Korean students were always so confused that anyone would not like bananas, it became one of the class jokes. My mum told me that as a child, I cried if someone offered them to me. Sometimes I tear up in horror a little bit still.

Gluten Free Carrot Cake With Maple Cream Cheese Icing 2

 

Banana lovers are very sneaky with their yellow torture devices and more than once I’ve been traumatized by the ill placement of said fruit. Banana haters can expect to have to double-check the ingredients of a smoothie, cookie or sweet cake, and even though it’s disappointing, it’s not horrifyingly shocking. But, when eating a vegetable stir-fry, pizza or chicken enchilada, one shouldn’t have to be on guard for bananas! I have had the misfortune of experiencing each of these normally fine dishes with the addition of bananas, rendering them useless. I am exceptionally good at detecting even the smallest amount of banana, which promptly ruins whatever food I am eating. If I could pass a ban, I would.

I digress.

 Gluten Free Carrot Cake

I made a carrot cake (banana free!) with maple cream cheese icing. It was a gorgeous texture, not too dense, and full of flavour.

 Gluten Free Carrot Cake With Maple Cream Cheese Icing 3

I’m very skeptical with gluten free foods (probably because of the early attempts of gluten free enthusiasts to recreate comfort foods and ending up with a mouthful of something chalky, hard and tasteless) but I was very pleased with the flour I used. Bob’s Red Mill Gluten Free Flour uses garbanzo bean flour as its base. Sounds like you’ll end up with a cake that tastes like falafel, but I didn’t detect a thing.

Gluten Free Carrot Cake With Maple Cream Cheese Icing

Gluten Free Carrot Cake with Maple Cream Cheese Icing

Ingredients for 50 servings

For the cake:

  • 12 cups gluten free flour
  • 3 tbsp baking soda
  • 1 tbsp salt
  • 3 tbsp cinnamon powder
  • 3 tsp nutmeg powder
  • 3 tbsp ginger powder
  • 3 ½ cups canola oil
  • 8 cups sugar
  • 24 large eggs
  • 10 cups grated carrots
  • 3 cups chopped walnuts (optional)
  • 2 cups raisins (optional)

For the icing:

  • 3 cups of softened cream cheese
  • 2 cups of softened butter
  • 4 cups icing sugar
  • 2 cups maple syrup

Ingredients for 8-10 servings

For the cake:

  • 2 cups gluten free flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon powder
  • ½ tsp nutmeg powder
  • 1 tsp ginger powder
  • 2 cups sugar
  • 1 ¼ canola oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup chopped walnuts (optional)
  • ½ cup raisins (optional)

For the icing:

  • 1 cup softened cream cheese
  • ½ cup softened butter
  • 2 cups icing sugar
  • ¼ cup maple syrup

Directions

Preheat oven at 350ºF/180ºC/Gas mark 4.

In a bowl, mix flour, baking soda, salt, cinnamon, nutmeg and ginger together.

In a separate bowl, whisk sugar and oil until smooth. Then, whisk in eggs one at a time.

Slowly stir the dry mixture into the egg mixture. Stir until smooth.

Stir in carrots, nuts and raisins.

Pour the batter into a greased pan and bake for about 30-40 minutes. To check if the cake is fully cooked, poke it in the center with a fork or skewer. If it comes out clean, it is finished.

Let the cake cool. To remove the cake from the pan, use a knife to scrape the edges and ensure it is not attached. Put a plate or tray on top of the cake and flip them together. Ice that bad boy.

Devour.

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2 thoughts on “Gluten Free Carrot Cake With Maple Cream Cheese Icing for 50 People (and fewer)

  1. Erika Smallen January 10, 2013 / 10:20 PM

    This is one of my favorite entries. Not just b/c it was gluten-free (I detest carrot cake in fact). Nice job sistor!

    Like

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