I mentioned in another post how I have been thinking about carrot cake a lot lately. It just happens to be my fiance's favorite kind of cake as well. It doesnt make an appearance in our house very often as I have only made it with regular flour (which means I cant eat it)... until now! I pulled out a cake recipe from my culinary school days and decided that was a great place to start with testing out a conversion to gluten free flours. I am happy to report that after one or two trys, it is perfect. So now I am sharing the recipe with you.
INGREDIENTS:
Dry
1 1/4 cup brown rice flour
3/4 cup potato starch
1/2 cup tapioca flour
1/2 cup sweet rice flour
2 1/2 tsp xantham gum
1 Tbsp baking soda
1 Tbsp cinnamon
1 tsp ground nutmeg
1/2 tsp ginger
1/8 tsp cardamom
Wet
2 1/2 cups sugar
4 eggs
1 cup applesauce
1 tsp sea salt
1 1/2 cups canola or grapeseed oil
2 tsp vanilla
2 cups finely shredded carrot, packed
1/2 cup yellow/golden raisins
PROCEDURE:
Preheat oven to 350. Spray two 8" cake pans with cooking spray and line with parchment. Or place 12 muffin cups into muffin tin.
Measure out all dry ingredients into a medium size bowl and wisk to mix. Set aside.
Place all of the wet ingredients except the carrot and raisins in a separate larger bowl and using a handmixer or stand mixer, beat on a low to medium setting until well incorporated.
Add the dry mix to the wet and beat again until the batter just comes together.
Add carrot and raisins and stir to mix with a rubber spatula.
Pour batter into cake pans or muffin cups and bake for 35 minutes. Cupcakes reduce time to 20 minutes. Remove from oven when a toothpick inserted into the middle comes out clean.
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