Carrot Cake - Gluten Free

Carrot Cake - Gluten Free

Ingredients

1 tsp vegetable oil

2 c grated carrots

1/2 c crushed pineapple

2 eggs whipped

1⁄3 cup vegetable oil

1 pkg EPICURE Carrot Cake Gluten Free

1 pkg Cream cheese (not spreadable)

½ c softened butter

1/3 tsp salt

2 tsp Vanilla Extract

4 c icing sugar

Yellow food colorant

Red food colorant

Blue food colorant

DIRECTIONS

Coarsely grate carrots; measure out 2 cups and set aside.

Brush square silicone steamer with oil.

In a large bowl, whisk eggs with oil and pineapple. Stir in mix and 2 cups grated carrot. Scrape batter into square silicone steamer, smooth top. Microwave cake on high for 8 min. Rest in pan 5 min; invert cakes onto cooling racks or bake cake in preheated 350° F oven for 35–40 min. Cool 10 min before unmolding onto rack.

Place cream cheese and butter in the mixer, whip it well until creamy. Add salt and vanilla extract, mix well to make sure that it incorporates. Add sugar gradually, keep on mixing until desired consistency.

Cut cake into triangles/carrots.

Split icing, 1st  part for carrots – orange, 2nd part for tops – green. Start with yellow and gradually add red until it turns orange. Apply orange icing on carrots and make tops with green icing. Start with yellow and gradually add blue until it turns green. Enjoy!

This could be a fun baking session with kids!