Moist Gluten Free Carrot Cake

glutenfreeonashoestring.com

Lezlae

subheading: For the cake:

1 ½ cups + 2 tablespoons (228 g) all purpose gluten free flour blend (I used Better Batter)

¾ teaspoon xanthan gum (omit if your blend already contains it)

6 tablespoons (54 g) cornstarch

1 teaspoon baking soda

1 ½ teaspoons baking powder

½ teaspoon kosher salt

2 teaspoons ground cinnamon

3 cups (270 g) peeled and grated carrots

¾ cup (120 g) raisins

4 eggs (240 g, weighed out of shell) at room temperature, beaten

½ cup (112 g) neutral oil (vegetable, canola, or grapeseed all work well)

¾ cup (150 g) granulated sugar

½ cup (109 g) packed light brown sugar

½ cup (130 g) canned crushed pineapple, in its own juice (heavy on the juice)

subheading: For the Cream Cheese Icing:

8 ounces cream cheese, at room temperature

6 tablespoons (84 g) unsalted butter, at room temperature

¼ teaspoon kosher salt

2 tablespoons (42 g) light corn syrup (optional)

3 to 3 ½ cups (345 g to 403 g) confectioners’ sugar

Directions at glutenfreeonashoestring.com

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