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Gfdf Carrot Cake

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Calling all cooks, I am looking for an easy GFDF Carrot Cake and Cream Cheese frosting for this weekend. My daughter wants to make if for my birthday and I don't want it to be complicated for her. Thank you in advance. I know someone on here knows of one. :rolleyes:

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No frosting (can't stand cream cheese) and you'd have to sub soy/rice milk and a touch of lemon juice for the buttermilk. But it's a start. The original recipe makes two 6" layers, baked for 40-50 minutes in greased/floured pans.

Carrot Cake Mini-Muffins

Makes approximately 4 dozen

3 c grated carrot (12 oz or about 4 medium carrots)

1/4 c sugar

1/4 c coconut oil, melted

3 T sweet rice flour

3 T brown rice flour

3 T ground almonds

1 T ground flaxseed

1 t baking powder

1/2 t baking soda

1/2 t cinnamon

1/4 t ground ginger

3 T sugar

1/3 c brown sugar (if you want to use raw sugar, add a smidge of molasses)

5 eggs, separated

1/4 t vanilla extract

1/4 c buttermilk

1/4 c chopped walnuts

1/4 c raisins

Toss the carrots with 1/4 c sugar and allow it to rest for 20-30 minutes in a colander or strainer. Press to remove excess moisture immediately before using.

Preheat oven to 350 F. Grease the bottom of non-stick tins (but not the sides), or apply a little oil to the bottom of muffin papers.

In a small bowl, mix together the flours, ground almonds, flaxseed, baking powder, baking soda, cinnamon, and ginger. In a large bowl, mix the coconut oil with the brown sugar, 3 T sugar, egg yolks, and vanilla. Stir half the milk into the coconut oil mixture; add half the flour; stir in half the milk; and add the rest of the flour. Mix until just incorporated. Add the carrots, raisins, and walnuts and stir until barely blended.

Whip the egg whites in a large bowl until they form soft peaks*. This takes a while with a whisk, a few minutes with a stand mixer and somewhere in between with a hand mixer. Take 1/4 of the egg white and gently stir into the coconut oil blend. Very gently, fold in the remaining egg whites. Spoon into muffin tins. Full about 3/4 of the way full. Bake mini-muffins for 15 minutes and full size muffins for 20 minutes.

And, on second look, possibly not 'easy.' But delicious.

Edited by sb2178

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Carrot Cake (easy peasy)

3 cups AP flour mix of your choice

1 1/2 tsp xanthan gum

1 T BP

2 t BS

1 t salt

2 t cinnamon

1/2 t nutmeg (I grate fresh - remarkable flavour)

2 c granulated sugar

1 1/2 c canola oil

4 large eggs

2 t pure vanilla extract

2 cups grated peeled carrots

1 c chopped walnuts or pecans (I toast them first)

1 c shredded sweetened coconut

*I love to add lemon or lime zest - goes very well with carrot

Preheat oven to 350. Line two 9" rounds with parchment paper and spray.

Combine dry ingredients. Whisk.

Beat sugar, oil and eggs in bowl of electric mixer until smooth. Add vanilla. Mix.

Pour dry into sugar and oil mixture and beat at medium speed about 1 minute. Fold in carrots, walnuts and coconut.

Pour batter into prepared pans and bake in center of oven 40 minutes or until done. Cool layers 10 minutes then invert onto plate and let cool.

I like to use fresh coconut shards that I then toast and scatter on top. Beautiful!

Cream Cheese Frosting (I am not fond of cream cheese either but many people are so here is a recipe:)

1/2 cup unsalted butter, room temp

1/2 cup low fat cream cheese, room temp

3 cups icing sugar

1 tsp pure vanilla extract (I make my own - so easy and delicious!)

1 lemon, grated and juiced

Beat butter and cream cheese in large bowl of mixer until light and fluffy.

Add sugar and beat. Add rest. Beat until smooth.

*t = tsp; T = Tbsp

ETA: Sorry - I forgot that it was gluten-free AND DF!! The cake is fine but how about the frosting with the cream cheese??

Edited by love2travel

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