Recipes We Love: Gluten Free Carrot Cake
Carrot cake is a classic, but we’ve put a spin on it with this gluten free recipe. Sweetened with pure maple syrup, we added walnuts, coconut and pineapple for texture and taste.
Components:
Cake:
2 cups gluten free multi-purpose flour (we like King Arthur Flour)
2 teaspoons baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
1 dash cardamom
1 dash freshly grated nutmeg
2 tablespoons orange juice
1 teaspoon vanilla
1 drop orange flavor
1 cup organic sugar
¼ cup maple syrup
½ cup crushed pineapple
½ cup walnut oil
3 large eggs
3 cups grated peeled carrots
1 cup coarsely chopped walnuts
½ cup shredded coconut
2 tablespoons freshly grated ginger
Icing:
16 ounces cream cheese, soft
Powdered sugar to taste/consistency (about 1 ½ cups)
¼ cup maple syrup
Creation:
- Preheat oven to 350°F. Grease bottom and sides of cake pan.
- Whisk all dry ingredients (except sugar) in a bowl until well blended.
- Using an electric mixer, beat all wet ingredients (including sugar) on medium speed until fluffy, about 5 minutes.
- Add dry mixture and beat just until blended.
- Fold in carrots, pineapple, coconut, and walnuts.
- Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean – about 50 minutes. Cool completely.
- While cake is in oven, beat cream cheese and maple syrup in mixer until smooth. Gradually beat in powdered sugar on low speed until smooth and spreadable.
- When cake is cool, frost.
Source: http://www.seventhgeneration.com/learn/blog/recipes-we-love-gluten-free-carrot-cake
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