Gluten-Free Carrot Cake Mini Loaves with Frosting
Ingredients
- 1 1/2 C GF flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- Pinch of salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 cup vegetable oil, canola oil, or melted coconut oil
- 2 eggs, room temp
- 1 C brown sugar
- 1/3 C unsweetened applesauce
- 1 tsp vanilla extract
- 1 and 1/2 C peeled and shredded carrots (about 3 large carrots)
Cinnamon cream cheese frosting
- 4 ounces cream cheese, room temp
- 2 Tbs unsalted butter, room temp
- 1 C confectioners’ sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- pinch salt
Preparation
Preheat the oven to 350°F and spray a mini loaf pan or a normal loaf pan.
Whisk all dry ingredients together.
In a separate bowl, combine the oil, eggs, sugar, applesauce, vanilla, and carrots.
Combine the wet and dry mixtures.
Spread the batter into the prepared pan and bake for 30-38 minutes for mini loaves or 55-60 minutes for a normal loaf, until a cake tester comes out clean.
Frosting
Beat the cream cheese and butter until smooth.
Add the confectioners' sugar, vanilla extract, ground cinnamon, and salt, and mix until well combined.
Spread the frosting over the cooled cake.
