Creamy Carrot Pudding Cake (Gluten-Free)
 
 
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.
Author:
Serves: 10
Ingredients
  • 1 cup all-purpose gluten-free flour, see NOTE
  • 1/2 teaspoon xanthan gum
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots
  • 1/3 cup milk
  • 1/4 cup oil
  • 1 large egg
  • 1/4 cup raisins (optional)
  • 1/4 cup pecans, chopped (optional)
  • 8 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 pinch of nutmeg
  • 1/4 cup butter, cut into small pieces
  • 2 cups boiling water
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large mixing bowl, stir to combine the gluten-free flour, xanthan gum, granulated sugar, baking powder and 1 tsp cinnamon.
  3. Add the vanilla, grated carrots, milk, oil and 1 egg (if using, add the chopped pecans and raisins too). Stir until mixed.
  4. Pour cake batter into 8-inch casserole dish with 3-inch sides. Spread batter to cover the bottom evenly.
  5. 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.
  6. 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.
  7. Place casserole dish on a baking sheet (in case the sauce boils over), and bake in preheated oven for 40 minutes.
  8. Remove from oven and let sit for 10 minutes before serving.
  9. 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.
Notes
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.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/06/creamy-carrot-pudding-cake-gluten-free.html