Hey you, I see that gleam in your eye: You're adventurous. You're hungry for a foo challenge. You're looking to the perfect recipe to run up and slap you in the face and say “I'm the one you've be craving all our life! Right?
So I am deeply sorry, I can't help you with the recipe slapping part (one because I'm against violence in the kitchen and two because I am not a recipe), BUT I can help you with the adventure part, and the recipe challenge part, and, in my humble opinion, the crave-able recipe part! So how can I help you? By letting you help me! That's right, I kid you not, (to quote my brother). I'm going to be away for the weekend (the 15-16th) so I challenge you to: EAT CAKE! That's right, I challenge you to make the following carrot cake recipe and leave me a comment about your honest opinions on the recipe (e.g. taste, texture, how does it pale in the light for your family carrot cake recipe if so can you share you recipe with me?). So I challenge to to make, eat, and talk cake (just not with your mouthful)! Are you are ready to take the challenge?
Preheat oven to 177c (350f). Grease two 8" round cake pans.
Finely shred carrots using a hand held grater or a food processor for 30 seconds, stirring frequently.
1 lb. Carrots, peeled
Sift together or using a whisk combine thoroughly until lump free:
1 cup Sorghum flour
1/2 cup Arrowroot powder 1/2 cup Brown rice flour 1 tsp. Salt 1 tsp. Baking soda 1/2 tsp. Cinnamon 1/4 tsp. Cloves, ground 1 tsp. Anise seed, ground (or add 1/2 tsp. anise extract in with the wets)
Combine wet ingredients at medium to medium-high speed:
4 Eggs, large
1/2 cup Applesauce or pureed pineapple 1/2 cup Walnut oil (or vegetable) 1 1/2 cups Sugar, specially fine or caster
Slowly incorporate dry ingredients into wet. Fold in carrots and:
3/4 cup Walnuts, between chopped and minced (optional)
3/4 cup Raisins (optional)
Pour batter into the two prepare pans and bake on the middle rack of the oven for 35-45 minutes, or until the sides of the cake begin to pull away from the cake pan.
Let cool completely and ice with cream cheese icing or leave plain.
Preheat oven to 350f (177c). Grease two, 20 cm. round cake pans.
Finely shred carrots using a hand held grater or a food processor for 30 seconds, stirring frequently.
450 g. Carrots, peeled
Set aside carrots.
Sift together or using a whisk combine thoroughly until lump free:
135 g. Sorghum flour
65 g. Arrowroot powder 65 g. Brown rice flour 6 g. Salt 6 g. Baking soda 2 g. Cinnamon <1 g. (large pinch) Cloves, ground 2 g. Anise seed, ground (or add 1/2 tsp anise extract in with the wets)
In a separate bowl, combine wet ingredients at medium to medium-high speed:
4 Eggs, large
120 g. Applesauce or pureed pineapple 110 g. Walnut oil (or vegetable) 315 g. Sugar, specially fine or caster
Slowly incorporate dry ingredients into wet. Fold in carrots and:
80 g. Walnuts, between chopped and minced (optional)
110 g. Raisins (optional)
Pour batter into the two prepare pans and bake on the middle rack of the oven for 35-45 minutes, or until the sides of the cake begin to pull away from the cake pan.
Let cool completely and ice with cream cheese icing or leave plain.
Like what you read? Sign up to our newsletter and find out about posts sooner! How to Comment Anonymously on This Site. Check out this brief and entertaining tutorial from Life After Gluten on how to comment anonymously on a site that uses disqus.
Comments
|
Click here for the best available price for a Digital Measuring Cup/Scale on Amazon.
Affiliate Links Disclaimer Life After Gluten receives a small commission from the sales made through our affiliate links. However, I only promote affiliate products that are relevant to the articles that brought you here. The commissions received through your purchases help maintain this site. Thank you for your support!
Happy to meet you,
If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast. Categories
All
Archives
March 2024
Affiliate Links Disclaimer Life After Gluten receives a small commission from the sales made through our affiliate links. However, I only promote affiliate products that are relevant to the articles that brought you here. The commissions received through your purchases help maintain this site. Thank you for your support!
|