Tuesday, January 4, 2011

2011 4/365 Shredded

 Annie was home sick from school yesterday.  Neither one of us felt very good.  
After a long morning of snuggling, reading, organizing some hand-me-downs, and finishing our movie, we felt like a little baking was in order.  
We washed our hands well and got busy.

Paul gave me a new hand mixer for Christmas and I was anxious to start mixing!  Annie decided she'd like to make carrot cake:

So-yummy you'll think it's not gluten-free carrot cake
2 cups Bob's Gluten-free All Purpose Baking Flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 cup white sugar
4 eggs
1 1/3 vegetable oil
4 cups grated carrots
3/4 cup minced walnuts
dusting of confectioner's sugar

Sift together the dry ingredients (except sugar) and set aside.  Mix together sugar and eggs until thickened.  Stir in the oil, the gradually mix in the dry ingredients.  Fold in the carrots and nuts.  Spread in a greased and floured 9x13 pan.  Bake 40 minutes in a preheated 350 degree oven, or until a knife inserted into the cake comes out clean.  Cool for an hour.  Dust with confectioner's sugar.

This makes a not-too-sweet bread type cake.  If you'd like to ramp it up for a sweeter dessert, increase the sugar and frost with cream cheese frosting.  Enjoy!