Carrot Cake

 

From The Complete Book of Gluten-Free Cooking

Also called Milo, Sweet White Sorghum flour is the #1 gluten-free flour of choice in The Complete Book of Gluten-Free Cooking since it results in baked goods that have a taste and texture most like wheat. Another reason to prefer Sorghum is that its protein and starch are more slowly digested than other grains, making it a good choice for diabetics and healthy for anyone.

2 cups sorghum flour mix (see below)
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon xanthan gum
2 teaspoons cinnamon
3 large eggs
2 cups granulated sugar
¾ cup canola oil
¾ cup buttermilk 
2 teaspoons pure vanilla extract
2 cups grated carrots
1 (8-ounce) can crushed pineapple, drained
¾ cup flaked coconut
1 cup chopped pecans or walnuts
Cream Cheese Frosting (see below)

Preheat oven to 350 degrees. Very generously spray three 8-inch or two 9-inch round cake pans with baking spray.  Set pans aside. Stir together first 5 ingredients.  Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.  Add flour mixture, beating at low speed until blended.  Fold in carrots and next 3 ingredients.  Pour batter into prepared pans.  Bake 25 to 30 minutes or until wooden pick comes out clean.  Cool pans on wire racks a few minutes.  Remove cakes from pans and finish cooling.

Spread Cream Cheese Frosting between layers, on top, and on sides.

Cream Cheese Frosting

¾ cup butter or GF margarine
1 (8 oz.) package GF cream cheese, softened
1 (3 oz.) package GF cream cheese, softened
3½ cups powdered sugar

1½ teaspoons GF vanilla

Beat butter or margarine and cream cheese at medium speed with an electric mixer until creamy.  Add powdered sugar and vanilla; beat well. 

Sorghum Flour Mix

7 cups Sorghum flour
2 cups potato starch
1 cup tapioca flour