We LOVE carrot cake at our house. My husband has always liked carrot cake, and we even had carrot cake at our wedding. The combination of a moist, spicy carrot cake mixed with the sweet cream cheese frosting is amazing. There is no way I could do a whole contest using cream cheese and NOT do a version of carrot cake. This carrot cake pudding fit the bill perfectly. We really, really liked it. the beautiful caramel sauce that baked in the bottom, and the layer of cream cheese on top…YUM!
One can not help but to think of cream cheese when talking about carrot cake. The two go hand-in-hand. I could not let dessert week slip by without making a dessert that is inspired by this wonderful pair. This dessert is a carrot cake, covered in a sweet cream cheese layer, with a beautiful thick caramel layer baked underneath. One big scoop gives you all these flavours in one bowl. Topped with a scoop of vanilla ice cream, this dessert is perfect to prepare when company pops in and you need a quick, but impressive, dessert.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 12
Ingredients:
- 1 cup(s) of all-purpose gluten-free flour, see NOTE
- 1/2 tsp. of xanthan gum
- 1 cup(s) of granulated sugar
- 1 tsp. of baking powder
- 1 tsp. of ground cinnamon
- 1 tsp. of vanilla
- 1 1/2 cup(s) of grated carrots
- 1/3 cup(s) of milk
- 1/4 cup(s) of oil
- 1 large egg
- 1/4 cup(s) of raisins (optional)
- 1/4 cup(s) of pecans, chopped (optional)
- 8 ounce(s) of cream cheese, softened
- 1/3 cup(s) of granulated sugar
- 1 large egg
- 1 tsp. of vanilla
- 1 cup(s) of brown sugar, packed
- 1 tsp. of ground cinnamon
- 1 pinch of nutmeg
- 1/4 cup(s) of butter or margarine, cut into small pieces
- 2 cup(s) of boiling water
Directions:
- Preheat oven to 400 degrees F.
- In a large mixing bowl, stir to combine the gluten-free flour, xanthan gum, granulated sugar, baking powder and 1 tsp cinnamon.
- Add the vanilla, grated carrots, milk, oil and 1 egg (if using, add the chopped pecans and raisins too). Stir until mixed.
- Pour cake batter into 8-inch casserole dish with 3-inch sides. Spread batter to cover the bottom evenly.
- In another mixing bowl, beat the cream cheese, 1/3 cup granulated sugar, 1 egg and 1 tsp vanilla until smooth. Pour mixture into the casserole dish, over the carrot cake mixture. Spread to distribute evenly.
- Combine the brown sugar, 1 tsp cinnamon and nutmeg. Sprinkle over the cream cheese mixture. Dot top of brown sugar mixture with the cut up butter pieces. Pour boiling water over the top.
- Place casserole dish on a baking sheet (in case the sauce boils over), and bake in preheated oven for 40 minutes.
- Remove from oven and let sit for 10 minutes before serving.
- Scoop Creamy Carrot Pudding Cake into serving dishes, and serve with a scoop of vanilla ice cream. Top ice cream with more caramel sauce from under the cake. Best served warm.
NOTE: Gluten-free Flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Wow! This looks incredible. I love pudding cakes.
Do you think the xanthan gum is necessary? I am not reacting at all well to the "gums".
@Carol@easytobeglutenfree, I love pudding cakes too, so easy to throw together, and then magic happens.
@laurie, Laurie, feel free to omit it, I'm sure it won't be a problem at all.
Jeanine, holy moly! This just looks divine! Pudding cakes are my weakness! I will so totally be trying this recipe!
@Kim-Cook It Allergy Free, Thanks, Kim! This pudding cake is totally worth trying, LOVED IT!