Carrot Cake

Carrot Cake
1 and 1/3 cups sorghum flour
2/3 cup arrowroot starch
1 rounded teaspoon xanthan gum
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 eggs
1 cup vegetable oil
4 cups grated raw carrot—grate on large setting (approximately 8 carrots)
1/2 cup chopped pecans
1 recipe Cream Cheese Frosting

Preheat oven to 350 degrees. Grease three 9” round cake pans or two muffins tins. Whisk together the sorghum flour, arrowroot starch, xanthan gum, sugar, baking soda, salt, and cinnamon. In a large bowl or stand mixer, beat the eggs until frothy; slowly beat in oil. Gradually add the flour mixture, beating until smooth. Mix in carrots and nuts. Pour into prepared pans. Bake at 350 degrees for 25-30 minutes or until done, less for cupcakes (convection oven: 22-26 minutes for cakes, 18-20 minutes for cupcakes). Cool in pans 10 minutes. When completely cool, frost with Cream Cheese Frosting. Or, freeze cakes without frosting. Can be frosted when frozen and returned immediately to freezer. 

Cream Cheese Frosting 
4 tablespoons (1/2 stick) unsalted butter, softened
6 oz. (3/4 of an 8-oz. package) cream cheese, softened
4 and 1/3 cups sifted powdered sugar
1 teaspoon vanilla

Blend butter and cream cheese. Gradually add the powdered sugar, beating till smooth and creamy. Stir in vanilla. Frost. Decorate top with pecan halves.

Yield: One three-layer cake or 24 cupcakes. Freezes well.

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