Thanksgiving

GF Carrot Cake w/ Coconut Cream Cheese frosting is for Dessert.

GF Carrot Cake w/ Coconut Cream Cheese frosting takes 30 minutes to prepare.

GF Carrot Cake w/ Coconut Cream Cheese frosting takes 60 minutes to cook.

GF Carrot Cake w/ Coconut Cream Cheese frosting makes 16 servings.

The ingredients for GF Carrot Cake w/ Coconut Cream Cheese frosting are:

Cake:
canola oil, for brushing pans
1 cup quinoa flour
1 cup Best Baking Mix
2 tsp xanthan gum or guar
1 tso sea salt
1 tsp baking powder
2 tsp baking soda
1 tsp ground cinnamon
3 eggs
1-3/4 cups sugar
1 cup canola oil
1-1/2 tsp vanilla extract
1-1/2 cup unsweetened shredded extract
1-1/2 cups grated carrots (about 2 lg carrots)
1-16 oz can crushed pineapple, undrained
1 cup finely chopped walnuts
Frosting:
3-8 oz pkg Neufchatel (low fat) cream cheese, room temperature
4-1/2 Tb agave nectar
1-1/2 cups unsweetened shredded coconut
zest of 1 lemon or orange
1-1/2 Tb fresh lemon or orange juice
1/3 cup toasted or candied walnut halves
1 tsp lemon zest, for garnish
dash ground cinnamon, for garnish

Here is how you make GF Carrot Cake w/ Coconut Cream Cheese frosting:

1. preheat oven to 350 degrees. cut two pieces of parchment paper to fit bottoms of two round 9 inch cake pans (do not skip this step or the cakes will stick). brush parchment and sides of pans with a little oil.2. mix next 7 ingredients (quinoa flour through cinnamon) in a medium bowl. in a large bowl, whip eggs and sugar with an electric mixer on medium speed for about 3 minutes, until light and fluffy. drizzle oil and vanilla into egg mixture; blend 1-2 minutes to incorporate. add dry ingredients, 1/4 cup at a time, scraping bowl sides while blending. stir in coconut, carrots, pineapple (with juice), and walnuts.3. pour batter evenly into prepared pans. bake fro about 1 hour, switching pan positions halfway through baking time. cakes are done when they are a deep, rich folden brwon and an inserted toothpick comes out clean. cool in pans fro 30 minutes.4. place two pieces of parchment paper side by side on a cooling rack (to help transport cakes when cool). run a knife around pan edges. carefully invert cakes onto parchment; peel away cooking parchments. let cool completely, at least 2 hours, before transporting and frosting.5. for frosting, whip cream cheese, agave nectar, coconut, zest, and juice in a food processor or with an electric mixer until light and fluffy, about 1 minute. leave at room temperature.6. to assemble, slip a hand under one parchment and carefully invert cake onto a serving plate. frost, then invert remaining cake on top. frost top and sides. decorate with walnut halves and garnish with lemon zest and cinnamon.Number of Servings: 16Recipe submitted by SparkPeople user JOCHEBED1.

The nutritional information for GF Carrot Cake w/ Coconut Cream Cheese frosting is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 540.6

• Total Fat: 35.9 g
• Cholesterol: 59.5 mg
• Sodium: 562.0 mg
• Total Carbs: 40.7 g
• Dietary Fiber: 2.5 g
• Protein: 7.7 g

The dietary needs meet for GF Carrot Cake w/ Coconut Cream Cheese frosting is Gluten Free