It’s almost Easter! Although I don’t do much to celebrate Easter these days I have the best memories of Easter as a kid. I think I’ve talked a little bit about it in past Easter posts, but we used to go on the most epic Easter egg hunts ever. They took place in a big field and many acres of a woodsy area. My friend’s mom would spend the early morning hiding all the eggs and then us kids would spend hours trying to find them all.
It was pretty amazing and I can only hope that one day my son (did I mention we are having a boy?!) will get to go on similar Easter egg hunts! We would then all enjoy a delicious potluck lunch. I wasn’t quite the baker back then, but I’m pretty sure this Gluten Free Carrot Pound Cake would have gone over pretty well if I had brought it.
Besides the fact that this delicious Carrot Pound Cake is packed with lots carrots and walnuts, the secret ingredient is this Bob’s Red Mill Gluten Free 1:1 Baking Flour. I’ve said it before and I’ll say it again, it’s the only gluten free flour that I use in my recipes and it works wonders! It gives all my baked good such great taste and texture and allows you to easily make all of your favorite recipes! It is made up of a mixture of brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, tapioca flour, and a small amount of xantham gum.
It gives this pound cake the wonderful most texture and I would be surprised if anyone could guess that it is gluten free! The second secret ingredient that makes this cake super delicious is the coconut milk in the frosting! I see shredded coconut combined with carrot cake all the time so I thought it would be fun to add some coconut flavor right into the frosting. It makes for a thick icing that adds just the right amount of coconut to this Carrot Pound Cake!Print
- 3 cups + 1 teaspoon Bob’s Red Mill Gluten Free 1:1 Baking Flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 4 teaspoons vanilla extract
- 1 cup milk
- 2 cups grated carrots
- 1 cup chopped walnuts
Coconut Milk Icing:
- 2 cups powdered sugar,sifted
- 1/4 cup + 2 tablespoons coconut milk (6 tablespoons total)
- Pre-heat oven to 350 degrees Fahrenheit. Grease a 12 cup bundt cake pan, sprinkle with flour and set aside.
- Add the flour, baking powder, cinnamon, ginger, nutmeg and salt to a medium sized bowl and mix together. In a large bowl, cream together the melted butter and sugar. Next, add the eggs, one by one, and beat well in between each addition. Add the vanilla extract and beat again.
- Alternate between adding the flour mixture and the milk to the butter and sugar mixture and beat well in between each addition. Use a large spoon to stir in the grated carrots and walnuts. Pour cake batter into the cake pan and make sure it is spread out evenly.
- Bake cake until fork inserted in the center comes out clean, 70-75 minutes. Once cake is done baking let cool in cake pan for about 30 minutes and then carefully turn the cake pan over on a plate to release it. You can eat cake warm or let cool. The icing works better when cake is cooled.
- Make the icing while the cake is either baking or cooling. Add the powdered sugar and coconut milk to a medium sized bowl and whisk until combined and free of lumps. Pour icing over cake in whatever pattern you would like.
Recipe adapted from Land O’ Lakes Gluten Free Vanilla Pound Cake
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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.