If you like carrot cake you will love this recipe. Its very moist and tasty.
I used two bread loaf pans as I didn't have the other size. The icing is really good too even with lactose free cream cheese.
Ingredients
4 eggs
1 ¼ cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose Gluten Free Flour
2 teaspoons of Xanthan Gum (not needed if you are using 1-1 Gluten free flour)
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
Frosting:
½ cup butter, softened
225g lactose free cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan, I used two loaf bread pans.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in gluten free flour, Xanthan gum, baking soda, baking powder, salt and cinnamon. Stir in carrots. Mix in the pecans. Pour into prepared pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, lactose free cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.