I love this cake from Carol Fenster. This is the best carrot cake I have ever made and eaten. It has never ever disappointed anyone. I use fresh grated organic carrots, It makes such a difference.
Make it fancy by using spring-form pans and turn it into a delectable layer cake or a bunt style cake. OMG. So elegant looking and the taste is out of this world. I usually make it in a rectangle pan as it makes it easier to travel with. Try baking it in a bunt pan and use drizzle icing.
Make it fancy by using spring-form pans and turn it into a delectable layer cake or a bunt style cake. OMG. So elegant looking and the taste is out of this world. I usually make it in a rectangle pan as it makes it easier to travel with. Try baking it in a bunt pan and use drizzle icing.
Ingredients:
- 1 ½ cups brown rice flour
- ½ cup potato starch
- ½ cup soy or garbfava flour
- 1 teaspoon Xanthan gum
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
- ½ teaspoon ground ginger
- 4 large eggs
- 1 cup granulated sugar *
- 1 cup brown sugar, packed*
- 1 cup low-fat plain yogurt**
- 1/3 cup canola, safflower, or other oil
- 1 teaspoon gluten-free vanilla extract
- 3 cups shredded organic carrots
- 1 ½ cups crushed pineapple, drained (omit if allergic) or use pear
- 1 cup shredded coconut
- 1 cup walnuts, chopped
- cooking spray
Sugar alternative #1: 1 cup dried cane juice or maple sugar instead of 1 cup brown sugar
*Sugar alternative #2: 1 cup fructose powder in place of 1 cup granulated sugar
**Dairy alternative: ¾ cup non-dairy milk (rice, soy, coconut, or nut) in place of yogurt or use coconut creme.
Directions:
- Pre-measure everything and Preheat oven to 350 degrees. Spray 10-cup Bunt pan with cooking spray. (or a large rectangle pan)
- Combine flours, Xanthan gum, baking soda, cinnamon, salt, and ginger together in a bowl. Set aside.
- In large mixer bowl, beat together the eggs, sugars, oil, yogurt, and vanilla.
- Add flour mixture slowly until just blended.
- With a large spatula, stir in carrots, pineapple, coconut, and nuts. Pour batter into prepared pan.
- Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean.
- Cool on wire rack. Remove cake from pan. Frost with Cream Cheese Frosting.
Make this cake a day ahead and cover well. Frost the day you want to serve it. It tastes best the second and third day. Excellent cake, and always a favorite. Travels well too.
Source: Carol Fenster, page 78, Special Diet Solutions
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