Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter
  • Join Our Community!

    Ask us a question in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Destiny Stone

    Carrot Cake (Gluten-Free)

    Destiny Stone
    0
    Reviewed and edited by a celiac disease expert.

    Photo: CC/thebittenword
    Caption: Photo: CC/thebittenword

    This is one recipe to keep in your recipe collection; especially if you love carrot cake as much as I do. The best thing about this recipe is that it is of course gluten-free, but also dairy-free. There is also an option for nut-free if you leave out the walnuts (adapted from Elana’s Pantry recipe).

    Cake Ingredients:

    • 3 cups blanched almond flour
    • 1¾  teaspoons salt
    • 1 teaspoon baking soda
    • 1 tablespoon cinnamon
    • 1 teaspoon nutmeg
    • 5 eggs
    • ½ cup agave nectar
    • ¼ cup grapeseed oil
    • 3 cups carrots, grated
    • 1 cup raisins
    • 1 cup walnuts



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    To make cake:

     

    1.  In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
    2.  In a separate bowl, mix together eggs, agave and oil.
    3.  Stir carrots, raisins and walnuts into wet ingredients.
    4.  Stir wet ingredients into dry.
    5.  Place batter into 2 well greased, 9 inch round cake pans.
    6.  Bake at 325° F for 35 minutes

    Dairy-Free Cream Frosting:

     

     

    • 1 cup coconut milk
    • 1 cup agave nectar
    • â…› teaspoon salt
    • 5 teaspoons arrowroot powder
    • 1 tablespoon water
    • 1¼ cup coconut oil

    To make frosting:

     

     

    1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minute.
    2. In a small bowl, combine arrowroot and water to form a smooth paste.
    3. Pour arrowroot mixture into saucepan.
    4. Mix contents of saucepan with a hand blender and bring to a boil, briefly.
    5. Remove pot from heat and very gradually blend in coconut oil.
    6. Place pot in freezer for approximately 30 minutes, until frosting solidifies and turns white.
    7. Remove from freezer and blend again, until fluffy.
    8. Spread over cooled cake and enjoy!

     

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from the Notte family.
    Ingredients:
    ¼ pound gluten-free sweet butter
    1 ½ cup sugar
    32 ounces whipped gluten-free cream cheese
    16 ounces gluten-free sour cream
    2 tablespoons corn starch
    1 teaspoon gluten-free vanilla
    1 ½ teaspoon lemon juice
    5 eggs
    Directions:
    Let cream cheese, sour cream and butter stand at room temperature for 1 hour. Cream together the butter and the sugar. Mix in cream cheese then add sour cream. Add remaining ingredients except eggs and mix until smooth. Beat each egg individually and mix into batter one at a time (you can mix by hand or with a mixer on the lo...

    Scott Adams
    This recipe comes to us from Valerie Wells.
    Cream:
    1 stick (½ cup) butter
    1 tablespoon shortening
    1 ½ cup plus 3 tablespoons sugar
    Add & beat well:
    2 jumbo eggs**
    Add:
    1 cup unsweetened pureed fresh zuchinni*
    1 ½ cup Gluten Free Flour Mix (any kind)
    ½ cup unsweetened cocoa powder
    ½ teaspoon xanthan gum
    ¼ teaspoon salt
    1 teaspoon baking powder
    ½ teaspoon soda
    Beat until smooth. Bake in greased & floured 8" x 8 square baking pan at 350F for 45 minutes (If you bake in glass, reduce the heat by 25F).
    I like my cakes semi sweet. If you prefer a sweeter cake you can substitute some o...

    Scott Adams
    This recipe comes to us from Annalise Roberts with a slight flour mix change by Sue Foss.
    If any cake could be called refreshing, this would be the one. Rich but light.
    Ingredients for cake layers:
    1 cup canola oil, plus additional for greasing cake pans
    2 ½ cups brown rice flour mix (1 cup brown rice, 1½ cup white rice flour)
    ½ cup tapioca, ½ cup potato starch
    ½ teaspoon salt
    1 tablespoon baking powder
    1 teaspoon xanthan gum
    1 cup milk
    1 teaspoon vanilla
    1 tablespoon finely grated fresh lemon zest
    2 cups granulated sugar
    4 large eggs
    For lemon curd
    2 teaspoons finely grated fresh lemon zest...

    Scott Adams
    Ingredients:
    ½ cup oil or melted butter
    ½ teaspoon salt
    1 cup sugar
    1 ½ teaspoon baking soda
    3 or 4 eggs, separated
    1 teaspoon baking powder
    1 cup mashed banana (2-3)
    1 teaspoon xanthan gum (optional)
    2 cups gluten-free flour
    ½ cup chopped walnuts
    Directions:
    Melt butter and mix with sugar and egg yolks. Add mashed banana.  Sift dry ingredients and add gradually. Stir in chopped nuts. Fold in stiff-beaten egg whites. Bake at 325F in greased loaf pan about 1 hour and 15 minutes. Test with a toothpick.