Monday, March 19, 2012

Allergy Free Carrot Cake

Carrot Cake
Ohh, how I have missed carrot cake and cream cheese frosting!  This week my hubby begged me to try to find a substitute.  I experimented in the kitchen and ended up with this recipe.  This was better than my hubby imagined it would be and it's now become a favorite-all this for a guy who claims to "not like" carrot cake.
This cake is made with pureed babyfood carrots rather than grated carrots because heaven forbid I put anything "chunky" in the cake-my kids would revolt.  But it adds moisture and makes the texture perfect, even in an egg-free cake!

2 1/2 cups flour blend (4 cups rice flour, 1 1/3 cups potato starch, 2/3 cups tapioca flour)
1 teaspoon xanthan gum
1 teaspoon salt
2 teaspoons baking soda
4 teaspoons baking powder
1 T cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
3 T egg replacer
2 cups brown sugar
1/2 cup olive oil
1 cup vanilla hemp milk
1 cup unsweetened applesauce
7.5 ounces pureed babyfood carrots

Whisk together flour through egg replacer in large bowl and set aside.  In separate bowl, add remaining ingredients and mix well.  Add the wet ingredients to the dry and whisk together.  Pour into greased cake pan and bake at 350 for 35-45 minutes or until top springs back when touched.  (This would also make a great 2 or 3 layer cake but lessen baking time by around 10 minutes for smaller pans.)

Enjoy!  And please excuse the sad cake picture on a paper plate.  I'm trying to take a little break from the dishes this week.....maybe it will help me catch up with the laundry....

1 comment:

Anonymous said...

I've been looking for a carrot cake substitute. What was the icing that you used?
Thanks and thanks for taking the time to post so many recipes - It's appreciated and nice to have other new recipes to try.

Post a Comment

Your comments are sweet as honey! Thanks for visiting the hive!

Content © Hives in the Kitchen | Design © 2012 Laura Jane
Unauthorized use of this site's design or code is strictly prohibited