3.09.2011

Gluten-Free Carrot Cake

Gluten and Dairy Free Carrot Cake
We just celebrated a couple of birthdays at my house. Mine and my husband's. Our birthdays are one day apart. Which means we usually share a cake. This year we chose Carrot Cake. 

This recipe is adapted from a tried and true family recipe, one that we don't make often enough. This gluten-free version of the cake is indistinguishable from the original. It is very moist and the blended flavors are divine. The frosting was a little more challenging to replicate. Cream cheese frosting is traditional with Carrot Cake. There are some dairy-free "cream cheese" products out there, but they are soy-based and I know that many of you avoid soy. So I developed a frosting that is the same texture as cream cheese frosting and added some lemon juice to give it little tang, sort of reminiscent of cream cheese. It works.

Gluten-Free Carrot Cake
Celebrate spring with this moist and delicious cake. 
©2011giddyupglutenfree 
 
3/4 cup sorghum flour

3/4 cup millet flour
3/4 cup potato starch
2 tsp xanthan gum
2
½ tsp baking soda
2
½ tsp baking powder
2 tsp cinnamon

1 tsp salt 
1 cup vegetable oil (or light olive oil)
2 cups organic cane sugar

3 large eggs (or egg replacer for 3 eggs)
2½ tsp vanilla extract (gluten free)
2 cups grated carrots
1 (20 oz) can crushed pineapple (do not drain the juice) 
1 cup raisins (optional)
½ cup pecans, coarsely chopped

Preheat oven to 350ยบ. Grease and flour (gf) a 9" x 12" baking pan.

1. In a small mixing bowl, whisk together thoroughly the flours, starch, xanthan gum,
baking soda, baking powder,  salt, and cinnamon.

2. In a large bowl blend oil and sugar with a hand blender at medium speed until incorporated. Add eggs and vanilla, mix until incorporated. By hand stir in carrots and pineapple (with juice).

3. Add dry ingredients to wet ingredients, stir well. Fold in nuts and raisins. Mixture will be thin. Pour batter into prepared pan.

4. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.  Cool well before frosting. 

Carrot Cake Frosting 
1/4 cup Earth Balance (1/2 stick)
1/4 cup Spectrum Organic Shortening
1
½ tsp vanilla extract
3 tbsp So Delicious Coconut Milk

4 tsp fresh lemon juice
3 cups powdered sugar

Whip butter, shortening, vanilla, coconut milk, and lemon juice well. Mix in powdered sugar in thirds. Frost cake when it is cool.

7 comments:

  1. YUM! I love carrot cake, and I am definitely going to try making this with Egg Replacer! And I'm so glad you used So Delicious coconut milk in the frosting. It's my favorite!

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  2. Hello :)

    This looks amazing! I've been craving carrot cake now that spring is here. I will have to give this a go.

    Nikki

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  3. Thanks Jamie and Nikki! I hope you love this cake. By the way, it freezes beautifully. Just wrap individual pieces well in plastic wrap, then foil, and pop in the freezer. Instant fix for a carrot cake craving!

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  4. This recipe looks amazing! I must give it a try!

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  5. thanks Suzanne! happy baking!

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  6. This cake was amazing. I changed one thing and added another. To begin with, I am a vegan, so had to omit the egg from the recipe. Rather, I replaced it with apple sauce, which made the cake so moist and delicious, it's like a little bite of cloud in one's mouth. My friends and family loved it. The eggs were not missed. If you want to go that route, you will be adding 2 ounces (or 1/4 of a cup) of apple sauce per egg required. I used 6 ounces of apple sauce baby food. Also, I added 1/4 of a cup of brown sugar. This cake is absolutely divine. Never had one better, and I love cake to point of having it weekly!

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  7. Thanks GM! Glad you love it. Thanks for sharing your vegan solution!

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I appreciate your feedback!

 
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