Entenmanns Style Gluten Free Iced Carrot Cake recipes

Ingredients

• 1 1/2 cups + 2 tablespoons (228 g) all purpose gluten free flour blend (I used Better Batter)
• 3/4 teaspoon xanthan gum (omit if your blend already contains it)
• 6 tablespoons (54 g) cornstarch
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (109 g) packed light brown sugar
• 3 cups (270 g) peeled and grated carrots
• 3/4 cup (120 g) raisins (use the good ones, like Thompson, if you can)
• 1/2 cup (112 g) vegetable oil
• 4 eggs (240 g, weighed out of shell) at room temperature, beaten
• 1/2 cup (130 g) canned crushed pineapple, in its own juice (heavy on the juice)
• 8 ounces cream cheese, at room temperature
• 6 tablespoons (84 g) unsalted butter, at room temperature
• 1/4 teaspoon kosher salt
• 2 tablespoons (42 g) light corn syrup (optional)
• 3 to 3 1/2 cups (345 g to 403 g) confectioners’ sugar

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