Gluten-Free Carrot Cake

My husband isn't exactly a pro at special occasions. Every birthday he's managed to muck it up, spoiling suprises or completely missing the mark. But this year, my birthday was different.

I figured it would be a quiet day, ending with a family dinner out. My husband had already told me he'd found a restaurant I'd love that was also gluten-free, but he wouldn't tell me the name. I unsuspectingly went along with it. As we drove towards the mysterious eatery, he asked me to close my eyes. I was helped out of the car and taken into a restaurant, when I heard a loud "SUPRISE!"

Standing in front of me were all my friends and family, and a wonderful GLUTEN-FREE spread of appetizers and cake! My good friends, who own Trio Cafe in Colleyville, Tx, had let us take over their restaurant that night and Jason, the chef and owner, had researched and prepared heavenly gluten-free noshes that ranged from corn cakes with bacon and tomato, to succulent beef tender meat skewers. There was also a spread of cheeses with gluten free crackers, and gluten free bruschetta with mushroom compote.

There was never a happier birthday girl! My husband also made my dad's famous carrot cake recipe, gluten free. We passed the night playing the xbox karaoke American Idol game via projector and eating to our hearts content. The best birthday a girl could ask for!

My dad's carrot cake modified to be gluten-free was my husbands best gift to me, and so I've included my it here for you all to try. It is the best one out there. You'll be glad you tried it, trust me.


Rhys' Famous Gluten Free Carrot Cake

2 cups gluten free flour (I like Bob's Big Red Mill Gluten Free All Purpose flour, however ignore the instructions on the flour package to use xanthan gum...you won't need it)
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3 cups shredded carrots
1 cup cooking oil
4 eggs
1/2 chopped walnuts
1 (8oz) can crushed pineapple (undrained, you'll need the juice to make the cake moist)
1/2 cup organic unsweetened coconut

Preheat the oven to 350 degrees. Mix in bowl flour, sugar, baking powder, baking soda and cinnamon. Add remaining ingredients and mix till combined. Pour into greased and floured baking pan or pans. Baking times: Approximately 50 minutes for two 9 inch pans (which I recommend so you can do two layers with cream cheese icing in the middle), 1 hour and 15 minutes for single 9 inch springform pan.

*note: These do not rise very high. That is normal. You should get two cakes that are about 3 inches high maximum. This cake is dense, but moist due to the coconut and pineapple.


For the Frosting:
4 (3oz) packages of softened cream cheese
1/4 cup softened butter
1 tbsp vanilla
2 1/2 cups powdered sugar

Beat the cheese, butter, and vanilla at high speed for 2 minutes. Add sugar, mix at low speed till combined. Then beat at high speed for two minutes. If the frosting is too thick, add a few drops of milk to dilute.

Bon Appetite!