I love carrot cake. But too often you eat one that is either bland, dry or just not what a carrot cake should taste like. I have a very good recipe from one of my favourite South African recipe books, however , it is not Gluten-Free, and I am often wary about direct substitutions. I needed this carrot cake to be perfect, to uplift our souls, as we have been through quite a tough few months. I needed to make a cake, using ingredients I had on hand. I had carrots. And, I had the other important ingredient which so many recipes don’t have, the crushed pineapple.
This recipe also called for walnuts, cream cheese and maynonnaise, which I didn’t have. But I decided to do it anyway, because of all the recipes that I read, this one had great reviews (very important to read reviews as you also get hints and tips to do with that specific recipe ) and it had lots of carrots. A carrot cake recipe that calls for 1 cup of carrots can be tossed in the bin.
Although I substituted 1 Tbs of yoghurt for the mayo, and a small handful of sliced almonds for the walnuts, I added half a teaspoon of ginger powder AND instead of a cream cheese frosting, I made an orange icing glaze, it was absolutely amazing . Seriously. You can take my word for it. Moist, very moist !! Tasty. Can’t wait to try it with the cream cheese frosting which I love, although both my husband and daughter said they loved it just as it was and I could make it exactly that way again.
For my gluten -free flour, I use a mixture that I pre-mix and keep in a glass jar in my pantry. 2 Parts Rice Flour , 1/3 part Tapioca Flour and 2/3 parts potato starch flour.
You do not add the pineapple juice. I had chunks so I processed them a bit before adding.
I also added 1/2 tsp ginger powder and I may just increase that to 1 tsp the next time.
Here goes …… And Enjoy and spread the word. Next time I will post my delicious grain free carrot cake recipe which is also really good. http://www.grouprecipes.com/57886/gluten-free-carrot-cake.html#
- 2 cups gluten free flour – all purpose gluten free is fine
- 3 teaspoons baking powder
- 1 3/4 teaspoons baking soda
- 1 teaspoons salt
- 1 teaspoon cinnamon
- 2 cups sugar
- 3/4 cup plus 2 tablespoons corn oil
- 4 eggs slightly beaten
- 1 tablespoon Hellman’s mayonaise
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1 8 1/2 ounce can crushed pineapple with juice
- Cream cheese frosting:
- 1/2 cupt butter softened
- 8 ounces cream cheese softened
- 2 cups confectioner’s sugar
- 1 teaspoon vanilla
How to make it
- Preheat oven to 350 F and grease a 9×13″ baking pan. In a large bowl sift together the flou, baking powder, baking soda, salt and cinnamon. Add the sugar, corn oil, eggs, and mayonaise stir well. Stir well. Stir in the carrots, nuts, and pineapple. Spread in the greased pan and bake for 30 minutes or till toothpick comes out clean. Cool; frost with cream cheese frosting. Makes 18 3 by 2/14 inch servings.
- Cream Cheese Fosting
- whip all ingredients together till fluffy. If the frosting is too thick add a few drops of milk.
Think I will just add my recipe for the orange glaze in case someone wants to try it too. Next time I think I will double the recipe.
1 cup icing
1 tsp grated orange rind
2-5 Tbs orange juice
Place butter into a bowl which is sitting on top of a pan of simmering water (double boiler ).
As butter melts, add the sieved icing sugar and mix together
Add the orange zest and juice and stir until it is nice and runny.
Drizzle over the cake and let it run down the sides. It hardens a bit.