Just because you can’t have gluten, doesn’t mean you have to miss out on your favorite desserts! For health reasons I have chosen to eat as much gluten free breads and desserts as I can. If gluten does bother you, then it is causing inflammation to your digestive system.
The carrot cake we are featuring was made with an all-purpose baking flour that consists of garbanzo bean flour, whole grain sweet white sorghum flour and fava bean flour. To replace the gluten, potato starch and tapioca starch was used. We also used oat flour, and coconut flour.
3/4 cup all-purpose gluten free flour
3/4 oat flour
1/2 cup coconut flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Himalayan salt
1 1/2 teaspoon 5 star chai spices
1/2 cup dried shredded unsweetened coconut
1/2 to 1 cup mixed dried fruits (Trader Joe’s has a package of mixed fruits that have blueberries, cranberries, cherries, and golden raisins)
4 medium eggs
1 cup coconut sugar
1/2 cup unsweetened applesauce
1/4 cup coconut oil, melted
2 cups shredded organic carrots
3/4 cup pecan pieces, optional
Preheat oven to 350 degrees
First melt the coconut oil. Coconut oil is solid below 76 degrees. To use it in baking it is necessary first to melt it. What we have done to melt the oil, is first place a small sauce pan over medium heat, and heat the pan for about 1 minute. Remove from heat and add the 1/4 cup of solid coconut oil, and begin swirling the pan until the coconut butter, has melted to oil. Put aside.
In a large mixing bowl, add the first 8 ingredients from the list above, and mix till well incorporated. Then add the dry fruit and mix in, add nuts if using, mix in and set aside.
Next shred the two cups of carrots and set aside. In a medium mixing bowl, cream together eggs, coconut sugar, applesauce, and coconut oil. Once well incorporated, add shredded carrots, mix in, and set aside.
Prepare two 9-inch glass pie plates with parchment paper on the bottom, and coconut butter smeared around the sides. Set the pie plates aside.
Now returning to the wet ingredients, add it slowly to the dry ingredients and stir. Divide the gluten free cake mixture between the prepared pie plates. Place into heated oven and bake 25 to 30 minutes or until a inserted knife comes out clean. Let cool for 30 minutes before adding frosting.
Here is what you will need for the Cream Cheese Frosting.
8 ounces cream cheese, soften
1/2 cup Greek yogurt
1 teaspoon real vanilla
1 cup organic icing sugar (powdered organic cane sugar)
In a mixer, add soft cream cheese, yogurt, and vanilla and cream together. Next add icing sugar and mix in.
Place on of the cakes on a large serving platter, and cut around the outside of the cake to cut off any uneven edges. Top with frosting and pecan pieces. Next place other cake over the frosted one, and continue frosting.
Serve and enjoy.
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