Thursday, April 2, 2009

Carrot Cake Recipe (GF/SF)

Here is the recipe I used to make the gluten-free/sugar-free carrot cake for C's birthday. (I did use blue agave nectar to sweeten it, but it is free of refined sugar.)

2/3 c. sorghum flour
2/3 c. tapioca flour
2/3 c. + 1/3 c. brown rice flour
2/3 c. hot water
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. ground cardamom*
1/4 tsp. ground cloves*
1/4 tsp. ground ginger*
1/4 tsp. ground nutmeg*
1 tsp. ground cinnamon
1/2 tsp. salt
3 eggs
1-1/2 c. blue agave nectar
1 tsp. vanilla extract
3 tsp. coconut oil
2/3 c. vegetable oil**
3 c. shredded carrots
1/4 c. chopped pistachios
1/2 c. buttermilk***

*Or, substitute 1 tsp. chai spice blend for cardamom, cloves, ginger and nutmeg.
**I didn't use this much, and the cake was a little too moist for my liking. When making this again, I will probably leave out the vegetable oil altogether.
***I didn't have buttermilk on hand, so I used 1/2 c. milk mixed with 1/2 Tbsp. white vinegar and left to sit for 5 minutes. (I love Google.)

1. Preheat oven to 350 degrees. Line three 8 or 9-inch cake pans with parchment circles and coat with nonstick spray. (Can also use one 9 x 13 pan - if so, spray with nonstick spray and skip the parchment.)
2. Combine sorghum flour, tapioca flour, 1/3 c. brown rice flour, baking soda, baking powder, cardamom, cloves, ginger, nutmeg, cinnamon and salt.
3. Heat water until boiling. Add remaining brown rice flour and coconut oil to hot water; mix until a sticky, gooey mess is formed. (I microwaved the water in a Pyrex liquid measuring cup, and then mixed in the brown rice flour.)
4. Cut the brown rice flour and water mixture into the flour and spice mix until all particles are very small and approximately the same size. Set aside.
5. Combine eggs, vanilla and blue agave nectar with an electric mixer on high speed. If using vegetable oil, drizzle in here. Then stir in carrots and chopped pistachios.
6. Fold 1/2 of the flour mixture into the creamed mixture until nearly mixed together. Stir in buttermilk, then fold in remaining flour mixture until batter is just mixed. Do not over-mix.
7. Divide batter evenly among cake pans, and bake until a toothpick inserted in the cakes' centers comes out clean (approx. 35-40 minutes for 9-inch pans; 45 minutes for 9 x 13 pan). Transfer cake pans to rack and cool 10 minutes. Remove cakes from pans and cool completely.

1-1/2 pkgs. cream cheese, brought to room temperature
Butter, brought to room temperature (not sure actual qty.)
Blue agave nectar (not sure actual qty. - maybe 1/2 c.)

1. Mix cream cheese, butter and agave nectar together to taste using an electric mixture.
2. Refrigerate frosting until ready to use.

1 comment:

Joy said...

Hope all is well?!