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GF Carrot Cake Cup Cakes

Posted Apr 01 2009 12:00am

I was asked to bring desert for Easter Dinner this weekend, well I was at a loss at first. I'm a cookie queen but an all out desert for 10 people? I didn't know what to do. So I thought and decided Carrot Cake was good for Easter time and for gluten free goodness.

I remembered seeing a recipe on Pamela's sight and I had some Pamela's Baking and Pancake Mix in my pantry, so that's where I started. And this is the recipe I found and used

Carrot Cake (loaf or layer)

3/4 cup oil
2 eggs
3/4 cup sugar
1-1/2 cups grated carrots
1 teaspoon vanilla
1-1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
2 cups Pamela's Baking & Pancake Mix
1/2 cups walnuts (optional)

Yield: one layer or one loaf

Beat oil, eggs, and sugar together, then mix in the rest of the ingredients. Batter will be thick. Poor into a greased loaf pan (8 x 4) and bake at 350° for 40-45 minutes (toothpick should come out clean), or use a greased 8-inch layer cake pan and bake at 350° for 25 minutes.

However, I put it in cup cake pans and make cup cakes, they cooked in about 20 minutes, I started checking with a toothpick at 15 minutes and took them out when it came out clean.

I made home made cream cheese icing:

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup sifted confectioners' sugar
  • 1/2 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

EVERYONE at the dinner party LOVED them!!!!

I was so happy and pleased.

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