Thursday, October 14, 2010

Gluten-Free/Dairy-Free/Egg-Free YUMMY CARROT CAKE!!

Don't let the name fool you.  Our fourteen year old, very picky babysitting friend loved it.  I made it for Jeff's big 35 birthday yesterday and it was magnificent.  Just a glorious piece of yummyness that didn't leave me bloated and tired this morning from all the bad stuff in it.  Now, usually, I substitute sugar with honey.  But since this was a birthday I went all out.  Oh yeah, baby.  REAL sugar.  Kind of.  Brown sugar, anyway.  But I cut the oil down to almost nothing and subbed applesauce.  The frosting was made with cashews, honey, vanilla and water thrown in a food processor until it begged for mercy.  DELICIOUS!!  No butter needed here!  Without further ado, the recipe from heaven:

Carrot Cake, anyone?


Gluten/Dairy/Egg Free Carrot Cake

4 Tablespoons flaxseed meal
12 Tablespoons water
1/2 cup vegetable oil
3/4 cup applesauce
2 cups brown sugar
3 teaspoons vanilla extract
1 cup cornstarch
1 cup white rice flour
1 1/2 teaspoon xanthan gum
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons cinnamon
1 teaspoon nutmeg
3 cups grated carrots
1 8oz can crushed pineapple, drained

  1. Preheat your  oven to 350 degrees.  Grease and flour a 9x13 inch pan, or 2 circle cake pans.
  2. In a large bowl, beat together the flaxseed meal, water, oil, applesauce, brown sugar, and vanilla.
  3. In a separate bowl, blend the cornstarch, white rice flour, xanthan gum, baking soda, baking powder, salt, cinnamon, and nutmeg until well blended.
  4. Add the flour mixture to the wet mixture while beating on low.  Blend on medium to high after all the flour is in, until well blended.  Stir in the carrots and pineapple.  Pour into prepared pan(s).
  5. Bake in the preheated oven for 40-50 minutes or until an inserted toothpick in the middle of the cake comes out clean.  Let it cool in pan for 10 minutes, then turn it onto a wire rack to cool completely.
  6. Once completely cool, frost the cake
Cashew Honey Frosting

1 1/2 cup raw cashews
1/3 cup honey
1/4 cup water
1 tablespoon vanilla

  1. Place the cashews, honey, water and vanilla in a blender or food processor.  Blend until desired consistency, adding more water as needed.
  2. Spread all over your cake, cinnamon roll, toast, or use it as a dip for apples.  
Carrot

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