Sunday morning on a rainy, snowy 36 degree day. Dark and overcast. No reason to be outside! Dinner with Todd & Janet tonight so time to cook! This gluten free carrot cake has 7 cups of carrot solids! The juice is in the fridg - a great way to use the "remains" from the cold press juicer. Recipe is below.
Heat oven to 350 degrees.
7 cups of carrots are needed for this recipe. If you have a cold press juicer, the pulp from pressing carrots is perfect! If not, you need to do a whole bunch of grating! Once you've got your carrots, add 1 cup of sugar, stir it up and let any extra juice pull out. Drain that extra juice off before adding to mix.
Mix dry ingredients:
2 3/4 c gluten free flour (or regular flour)
4 t baking powder
1/2 t baking soda
2 t cinnamon
1 t salt
Mix and combine:
2/3 c granulated sugar
1 c lite brown sugar
2 sticks softened butter
5 eggs
1 1/2 t vanilla
Mix dry with wet ingredients, then add carrots. Put into pans of choice (I used 2 8" cake pans) and bake 45-50 minutes. Cool. Frost
Cream Cheese Frosting
1 pound room temp cream cheese
10 T softened butter
2 1/2 c powdered sugar
2 1/2 T sour cream
I roasted unsalted pistachios, rough-chopped and pressed to the side of the cake. MANJA!!
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