No meat, No wheat

Posts tagged ‘marshmellow’

Carrot Cake that you can’t stop Eating!

carrot cake with ricemellow creme

Carrot Cake

You can’t stop eating this cake, and I’m not sure that’s a good thing. But it happens to be one of the very best gluten free vegan cakes I’ve ever tasted. Moist, chewy, dense, and filling. And it goes together quickly, thanks to the food processor.  Definitely worth making.  I like the shredded organic carrots I buy at the supermarket, to save time. I adapted this recipe from Gimme Some Oven,  and only made a few changes. My family couldn’t believe this was a vegan gluten free cake, and really ate it up!  Since the recipe as listed below makes a large volume,  this time, I’m going to try to put some aside and see if it freezes well.

Ingredients

  • 2 1/2 Cups gluten free all purpose flour blend
  • Gluten free flour to dust the pan
  • 1 1/4 Teaspoon baking powder
  • 1 1/4 Teaspoon baking powder
  • 1 Teaspoon sea salt
  • 1 Tablespoon organic ground cinnamon
  • 1 Teaspoon plus one pinch organic ground ginger
  • Pinch cloves
  • 5 Cups Shredded organic carrots, packed tightly, which s approximately 18 ozs. of shredded carrots
  • 2 Cups pure unrefined coconut sugar (makes a very sweet cake so you can probably use less)
  • 1/4 Cup ground flaxseed meal and 3/4 cup water to make “4 flax eggs”
  • 3/4 Cup light vegetable oil (olive oil, walnut oil)
  • Optional: 1 Cup chopped walnuts, pareve chocolate chips, raisins, or craisins

Carrot Cake, gluten free, vegan, amazing

Supplies

  • Baking pan- 13×9″
  • large bowl for mixing dry ingredients and carrots
  • food processor
  • rubber spatula
  • small bowl for flax eggs

Instructions

Prepare your “flax eggs” in a small bowl by combining 1/4 cup flax seed meal and 1/4 cup lukewarm water. Refrigerate to thicken. Spray pan or pans with no stick and dust with gluten free flour until the pan is covered. In a large bowl, mix the gluten free flour, baking powder, baking soda, cinnamon, salt, cloves, and ginger. Add the shredded carrots.   Measure the coconut sugar into your food processor with the bottom blade only, and add the refrigerated “flax egg” that has become thick and begun to gel. Pulse with the processor until combined, and add the oil through the top, all at once. Process for about one minute, and add this to the flour and carrot mixture. Stir until everything is combined, and if using nuts, chocolate chips, or raisins, add them and work through with a rubber spatula. Pour batter into the pan or pans and bake until toothpick inserted into the middle of the cake comes out clean. My 13×9″ cake took 36 minutes. The round cakes require less baking time since they’re smaller and thinner. The original recipe I read online suggested a vegan “cheesecake frosting”, and I thought I might like to try that. While making the cake for Shabbos, I realized the cake was already so sweet and moist that it probably didn’t need to be iced. The original frosting called for a lot of sugar and also a lot of fat, so I knew I did the right thing by avoiding it.  Then I found the brown rice mello cream that I’d been dreaming of and that was a delicious topper for this incredible cake. Enjoy!

carrot cake

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