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
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.