The very first recipe that I ever shared on my blog was my own recipe for carrot cake. At the time we were not eating gluten free but I was cooking with a lot of different grains and I had come up with a carrot cake that everyone agreed that they really liked. A while back I had a craving for carrot cake and so I pulled out this recipe and have been doing some tweaking for gluten free. It can also be dairy free which comes in handy as well. I am pleased because it holds together very well without any gums or extra binders. And it tastes really good! I served it tonight and it was enjoyed by kiddos and adults (including those who don’t eat GF which I call a success).
½ – ¾ c. honey (a little more or less depending on desired sweetness)
1/2 c. coconut oil (softened) (I have also used butter)
½ c. milk or orange juice (I like fresh squeezed)
Dry: I weigh my flours but this equals about 2 c. all-purpose flour
80 g Sorghum
120 almond meal
40 g White Rice flour
40 g Tapioca Flour
1 tsp. salt
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
¼ tsp cloves (and/or nutmeg)
3 c. grated carrots
Mix honey and oil together well (make sure there aren’t lumps of coconut oil). Beat in eggs. Add milk and mix. Combine the dry ingredients plus carrots and mix in to the wet ingredients. Pour into lightly greased 8X10 cake pan and bake at 350 degrees F for 20-25 minutes. It also makes a dozen large muffins.
Cream Cheese Frosting:
8 oz Cream Cheese
1/4 c. Honey
1-2 tbs lemon juice
Soften the cream cheese to room temp. before adding honey and lemon. Whip until smooth.
Let me know if you try it and what you think. If you enjoy it, I would love for you to share it with others.
Linking up with the Real Food Forager’s Fat Tuesday.
I will pass this along to my SIL,she is home from Nebraska until next week and her husband cannot have gluten or dairy,she will love to try it.It looks amazing!
I would make it for her but my due date is tomorrow so here’s hoping I have other plans 🙂
Let me know how it turns out if she makes it…well that it is if you aren’t otherwise occupied;)
What can you do if you can’t have anything almond?
You might try another nut flour or quinoa flour, but I’ve not experimented that way.
Looks so yummy. I will be trying it for sure! I LOVE carrot cake 🙂
Let me know how it turns out! (oh I forgot to mention that because of the humidity here, I need to use less coconut oil than in AB so you may want to use a little more than what I say in the recipe.)