Supplies Needed For Cake:
2 large mixing bowls
Measuring cups/measuring spoons
Whisk
Sturdy mixing spoon
Grater or food processor
KitchenAid mixer (or similar stand mixer)
Cake pan of your choosing - I used a bundt pan
Ingredients Needed For Cake:
1 1/4 cups Gluten-free all-purpose baking mix (not flour)
1/2 cup brown sugar (packed)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon baking soda
4 tables spoons butter - melted or 1/4 cup vegetable oil
2 large eggs - room temperature
1/4 cup water
2 tablespoons molasses
1/2 teaspoon vanilla extract
1 1/2 cup peeled and grated carrots
1/2 cup crushed pineapple
Cooking spray or oil to grease the pan
Instructions For Cake:
Preheat oven to 350 degrees F
Stir together dry ingredients with a whisk, then set aside. In the KitchenAid bowl/basin (or a large bowl), whisk together the melted butter (or oil), eggs, water, molasses, and vanilla. Set into stand mixer and slowly add dry ingredients until well incorporated. Fold in grated carrots and pineapple. Grease cake pan with cooking spray, or oil. I used liquid coconut oil. Make sure pan is well oiled. Take a little flour and lightly coat the pan, then carefully transfer the batter to the pan from the bowl. A rubber spatula will make sure to get almost all of it into the pan. Shake and tamp the pan lightly on the counter to level the batter. Place on center rack in oven for 35-45 minutes, or until a cake tester inserted comes out clean. Once cake is removed from the oven, allow to cool 10-15 minutes and especially if a bundt pan is used, turn cake over onto a cookie sheet or cutting board to fully cool. You may need to take a butter knife along the edges to help loosen the cake. If the cake is too cool, it won't come out of the pan easily. Allow to completely cool before frosting.
Supplies Needed For Frosting:
1 large bowl
Hand mixer
Measuring cups/measuring spoons
Ingredients For Frosting:
4 tablespoons butter - softened
8 ounces of cream cheese (1 brick or package) room temperature/softened
1 teaspoon vanilla
1 1/4 - 1 1/2 cup confectioners/powdered sugar
Milk - I use our farm's raw goat milk but any milk will do. Amount will vary depending upon desired consistency.
Instructions for Frosting:
Beat together the softened butter and cream cheese until smooth. Add in the vanilla, then add in sugar. Then add the milk. Start with 1 teaspoon, then eyeball a splash or two until desired consistency. If you accidentally add too much milk, add more sugar to correct it. Finally, spread onto cooled cake!
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