Wednesday, March 16, 2011


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.
  • 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.

  1. Pre-measure everything and Preheat oven to 350 degrees. Spray 10-cup Bunt pan with cooking spray. (or a large rectangle pan)

  2.  Combine flours, Xanthan gum, baking soda, cinnamon, salt, and ginger together in a bowl. Set aside.

  3. In large mixer bowl, beat together the eggs, sugars, oil, yogurt, and vanilla.

  4. Add flour mixture slowly until just blended.

  5. With a large spatula, stir in carrots, pineapple, coconut, and nuts. Pour batter into prepared pan.

  6. Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean.

  7.  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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