Gluten Free Carrot Cake with Pecan Frosting
Servings:
Keywords: Pecan Halves, Gluten Free, Pecan Pieces, Baked Goods
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
Ingredients
Cake
- 1 cup Creamy peanut butter
- 2 Carrots, grated
- 3 Eggs
- 1 tsp Vanilla Extract
- 3 tbsps Maple Syrup
- 1 Well-ripened banana
- Handful Craisins and dried pineapple bits
- 1 tsp Baking soda
- 1 tsp apple cider vinegar
- Dash Cinnamon & a pinch of salt
- 1 tbsp Cocoa powder
- ½ cup lightly toasted pecan pieces
Frosting
- 8 oz. regular cream cheese
- 2 cups Confectioners' Sugar
- Capful Vanilla and Almond Extracts
- ½ cup whole toasted pecan halves for garnish
Instructions
- Preheat oven to 350 degrees F and lightly grease a medium loaf pan.
- Mix all cake ingredients together and pour into pan.
- Bake approximately 35 minutes, using a toothpick to check for doneness.
- While the cake is in the oven, combine the cream cheese, sugar, and extracts in a mixing bowl and beat until creamy.
- Cool cake on a wire rack for 1 hour, then carefully remove from the loaf pan and slice horizontally.
- Spread frosting on the bottom cake layer, add the top layer, and frost entire cake. Garnish with the toasted pecans.