So, since it’s my birthday, it’s only fitting that you get a present, too, right?!
I gift you CAKE! A recipe for Moist Carrot Cake with Fluffy Vanilla Frosting, that’s gluten and dairy free, of course!
This recipe is lower in sugar and fat than most carrot cake recipes, but certainly isn’t lacking in flavor. It is very moist. My non-gluten-free family members love it (and honestly, one would never know it’s gluten free unless you specifically told them!). I will enjoy a slice of this cake later on tonight at my birthday celebration, but it would also be a perfect treat to make for Easter or Mother’s Day.
All my love,
- 1 cup tapioca starch
- 1/2 cup sorghum flour (or millet flour)
- 1/2 cup brown rice flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon xanthan gum (or 2 teaspoons psyllium husk powder, see notes)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1 cup organic cane sugar
- 1 cup unsweetened apple sauce, at room temperature
- 1/3 cup coconut oil, just melted
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
- 2 1/2 cups grated carrots
- 1/2 cup chopped pecans (or walnuts)
- Grate the carrots and chop the pecans and set them aside.
- Preheat oven to 350 degrees (F).
- In a large mixing bowl, whisk together the tapioca starch, sorghum flour, brown rice flour, baking soda, baking powder, ground cinnamon, xanthan gum, ground nutmeg, ground ginger, and sea salt. Set aside.
- In the bowl of an electric mixer, mix together the organic cane sugar, unsweetened apple sauce, coconut oil, honey, and vanilla extract.
- Whisk in the eggs until well blended.
- Add half of the dry ingredients to the wet and stir until combined.
- Stir in the remaining half of the dry ingredients and stir again until just combined. Use a spatula to scrape down the sides of the bowl, and stir again, just long enough to incorporate the remaining flour mixture from the sides of the bowl into the batter.
- Stir in the grated carrots and the chopped pecans.
- Place the cake batter into a well greased 9x13” cake pan, or divide the dough evenly between 2 well greased 9-inch cake rounds.
- For the 9x13” cake pan: bake for 30-35 minutes, or until a toothpick, when inserted into the center of the cake, comes out clean.
- For the 9-inch cake rounds: bake for 27-32 minutes, or until a toothpick, when inserted into the center of the cake, comes out clean.
- Cool completely before frosting.
- In the bowl of an electric mixer, mix all of the ingredients on low until just blended.
- Use a spatula to scrape down the sides of the bowl, and then whip on medium-high speed for 2-3 minutes (continue to scrape down the sides of the bowl as needed), or until the frosting is light and fluffy.
As much as I love and prefer palm sugar over organic cane sugar, I do NOT recommend using palm sugar as a substitute for the organic cane sugar in this recipe. Using palm sugar will produce a heavier and drier cake.
This recipe is linked to Marvelous Mondays, Make Your Own Monday, Fat Tuesday, Allergy Free Wednesday, Gluten Free Wednesdays, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, and Gluten Free Fridays.
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