Carrot cake is a fan favorite with family and friends alike. It is my most requested dessert. Being gluten intolerant, if I indulged in the traditional recipe, I’d pay the price with days of stomach issues and bloating. I tried subbing gluten free flours in this recipe, and they just didn’t match the original in texture, moisture, or flavor. When I stumbled upon organic green banana flour, I found the match I was looking for. Most people cannot tell the difference between this and the traditional carrot cake. I often serve this cake for occasions of all kinds.
Ingredients:
- 1 ½ Cups Oil (lite EVOO or Avocado)
- 2 Cups Organic Sugar or 2 Cups Coconut Sugar
- 4 eggs Organic and/or Pasture Raised (Room Temperature)
- 3 Cups Finely Grated Organic Carrots
- 2 Cups Organic Green Banana Flour (Let’s Do Organic) or 1:1 Gluten Free Baking Flour (these usually contain grains)
- 2 tsp Cinnamon
- 2 tsp Baking Soda
- 1 ½ tsp Healthy Salt
Optional:
- ½ Cup of Chopped Nuts (I Prefer Pecans)
- ½ Cup of Organic Raisin
Directions:
Step 1: Preheat the oven to 325 degrees.
Step 2: Grease 2 – 9” round cake pans then line the bottom with cut outs of wax or parchment paper.
Step 3: In a large bowl mix the oil and sugar using either a hand or stand mixer. Add 4 eggs and beat until well combined, 2-3 minutes.
Step 4: In a separate medium sized bowl sift together the flour, baking soda, salt and cinnamon. Turn off the mixer and fold in the dry ingredients into the wet ingredients in the large mixing bowl.
Step 5: Turn the mixer back on and beat until all ingredients are incorporated, 3-5 minutes. Stir in the shredded carrots.
Step 6: Pour equal parts of the batter into the prepared cake pans and bake for 20-30 mins. Check doneness with a toothpick. Insert the toothpick in the middle of the cake and see if it comes out dry. Cupcakes take 18-20 minutes baking time. If making a 9×13 pan it requires 35-40 minutes baking time.
Optional: Stir in ½ cup of chopped nuts or raisins (or both!) I like to use Pecans, some prefer walnuts (or sunflower seeds if you’re nut sensitive)
Pour equal parts of the batter into the prepared cake pans and bake for 40 mins. Check doneness with a toothpick. Insert the toothpick in the middle of the cake and see if it comes out dry.
Optional: This recipe will make a double layer 9” cake plus 6-12 cupcakes or 30 cupcakes. I like to make this in cupcakes because the recipe makes about 30 and they freeze great! Warning!!! This is a high- calorie food. It easy to get carried away, the challenge is to try to eat just one! Don’t feel like messing with layer pans and cupcake tins? Pour batter into a greased 9×13 pan. Let cakes cool completely before frosting.
Cream Cheese Frosting:
Ingredients:
- 8 Ounce of Cream Cheese Brought To Room Temperature (Dairy Free Cream Cheese Can Be Used)
- 1 tsp Gluten Free Vanilla
- ½ Cup Chopped Nuts (Or Sunflower Seeds If You’re Nut Sensitive or Leave Them Out)
- 1lb of Confectioner Sugar (Usually Sold in 1lb Box or Bag)
Directions:
Step 1: Place all ingredients in a medium size mixing bowl and beat until smooth.
Step 2: Make sure cakes are completely cool before attempting to frost.
Step 3: If using the layer cake method, start by layering the outer edges of the cake plate with 3-inch-wide strips of wax paper that overlap with each other until the plate edge is completely covered and the center is empty.
Step 4: Place one layer of the cake in the center of the plate and frost the top. Place the 2nd layer on top of the first. Continue adding frosting to the sides and then to the top of the cake.
Step 5: Carefully slip the pieces of waxed paper out from under the cake. Enjoy!
