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Golden Chalice Carrot Cake (Gluten-Free)

I’ve been asked for this recipe more times than I can remember, as everyone loves it. The key is the moisture, which is obtained by the high oil content. This cake is very moist and tastes delicious by itself, but a Cream Cheese Frosting recipe is included below, as well as Cashew Cream for Vegans.

  1. Preheat oven to 350 degrees. Grease and flour 9x9x2'' pan.
  2. Mix together:
    1 and ½ cup Almond Meal Flour (Health Food Store carries; check labels, or you can grind almonds finely in blender or food processor – measure after ground) or if nut-sensitive, use any gluten-free flour such as flour listed below – then cover 5 minutes after baking so it stays moist.
    ½ cup organic quinoa or amaranth Flour or combination of these
    2 tsp. aluminum-free Baking Soda (health store)
    2 tsp. organic Cinnamon
    Organic spices – ¼ tsp. each organic Allspice and Cloves
    1 tsp. Celtic or Himalayan sea salt
  3. Blend in:
    1 cup coconut oil or ghee, or 1/2 and 1/2 of each),
    ½ tsp. Sweet Leaf Stevia or raw, powdered Stevia Leaf 
    1 cup raisin sauce* 
    1 tsp. organic
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    Vanilla extract or flavor (Celiacs may not tolerate extract)
  4. Add: 
    3 cups grated carrots (try to get sweet carrots if not adding sweetener)
    4 eggs, one at a time, beating well after each time.
  5. Optional - Blend in: 
    ½ cup chopped walnuts 
  6. Bake 30-40 minutes. or till done.   Cool and cover after five to ten minutes to maintain moisture. Can frost with cream cheese frosting (below) or Cashew Cream for Vegans and non-dairy requirements. 
  7. Serve warm if not frosted, or at room temperature with cream cheese frosting. Refrigerate if not serving until next day, or leftover, but return to room temperature to serve.
Success Secret:  When you use both fruit and stevia in recipes, such as raisin sauce and stevia combined for sweetening, it tastes more like sugar. I’ve never had anyone notice the stevia flavor by doing that.

* Raisin sauce: You can keep this in fridge for weeks. Place 1 cup raisins in jar with 1 and 1/2 cups water (or less, for more concentrated sweet). Soak raisins overnight or longer in refrigerator.  Blend in blender to make paste.

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7 Responses:

 
Moira
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
09 Sep 2009 7:00:58 PM PDT
Need an alternative to stevia and the frostings are missing.

 
bbuckley
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
05 Oct 2009 6:11:01 AM PDT
This is probably delicious but I doubt I would try it. A cup of coconut oil is unhealthy. Would canola be a good substitute? It has monounsaturated fat.

Some carrot cakes use less oil and use applesauce to help make it moist.

Just a suggestion.

 
admin
( Author)
said this on
05 Oct 2009 4:30:36 PM PDT
Coconut oil is actually very healthy for most people and it contains important omega fatty acids.

 
erica
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
29 Nov 2009 2:15:04 PM PDT
Perhaps re-examine your nutrition facts. While coconut oil is a saturated fat, it is by far a more nutritious oil than canola could ever dream of being.

 
Jerna Mitchell
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
14 Jan 2010 11:15:34 AM PDT
I appreciate that you used Stevia so that the recipe is not only gluten free, but sugar free. Helps both me and my sweetheart and our separate dietary needs.

 
KARINA
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
25 Feb 2010 3:17:55 PM PDT
Frosting recipe is missing.

 
Joyce
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
19 Mar 2012 2:00:45 PM PDT
I made this cake and extremely dissappointed! I love sugar-free and low glycemic but this cake sure falls short of being edible. I spent a whole lot of time making it and then had to throw it away.




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I don't know if there is a simple answer to your question but I try to use "choose my plate" as a guide for my meals. https://www.choosemyplate.gov/MyPlate It basically suggests that when you sit down to a meal - 1/2 of your plate is fruits and veggies and the other 1/2 is dairy, carbs and protein. It's a really simple way to look at my meals and see if they are balanced enough. It also suggests getting very few calories in liquid form and avoiding snacking..... Good luck!

I use Swirve Sweetener, Pyure , Xlear brand Xylitol, and for a mayo sub I use Walden Farms, There was a avocado oil based one I use sometimes forgot the name. >.> I can not have sugars due to UC. But I might suggest using Big Tree Coconut Sugar for a deep rich low glycemic sugar. I still use them in my bakery. I will admit some stuff with dextrose, etc. bothers me....funny how it is only some brands and not others. Yet they can both be gluten-free, I think it might have something to do with the processing method and me reacting to something else in it.

I use any sugar. Never found one to be " unsafe".

I use Pyure brand stevia, and have no problems with it. Kroger store brand sugar seems fine too.

I've given up on all those processed gluten free foods out there and have stuck to eating a whole foods diet. I have noticed such a huge, massive, difference in my energy, mood, sleep, and well being. Needless to say I've been doing a lot of cooking but have been leaving sugar out because I don't know the safe brands. I tried using Stevia in the raw but keep getting horrible headaches when I use it. I saw that the first ingredient is Dextrose so it's not "raw". Anyway, what are the safe brands out there as far as white and brown sugars go? I made saurkraut and pork chops last night and would've loved potato salad. Also while I'm on here, what about Mayo? What's safe? I saw Sir Kennsington was gluten-free Certified.