My husband’s favorite cake is carrot cake, so moist and flavorful. One of my favorites as well since it has so little sweetener because of the sweetness of the carrots. This recipe allows you to add some granulated fructose, stevia, or chopped dates in place of the sugar.
Preheat oven to 350 degree. Lightly grease a large 12-cup bundt pan.
In a large bowl, combine:
- 2 cups finely grated carrots (one 12 ounce bag of baby carrots)
- 1/4 cup fructose or chopped dates (or 2 teaspoons of stevia)
- 4 teaspoons of baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla
- 1 teaspoon xantham gum
- 1 tablespoon vinegar
- 1/4 cup oil or 1/4 cup applesauce (or pear sauce)
Mix well to combine. Add:
- 1 3/4 cups Bobs 1 for 1 gluten-free flour
- 1/2 cup Bobs Sweet Sorghum flour
- 1/4 cup potato flour
- 1/4 cup coconut flakes (optional)
- 1/4 cup raisins, cranberries, currents, etc. (optional)
- 1/4 cup ground walnuts, sunflower or pumpkin seeds, hemp hulls, etc. (optional)
Mix while adding 1 1/2 cup club soda. If the batter is too thick, add more club soda until batter is the consistency of thick mashed potatoes.
Bake 60-75 minutes depending on how hot your oven runs. Cool on a rack for 10-15 minutes before turning out of the pan. Cool completely before frosting.
Frost with plain cream cheese frosting:
- 1 8-ounce package of non-dairy cream cheese
- 1-3 tablespoons of agave nectar, depending on how sweet your family likes frosting (you can also use honey or coconut nectar)
- 1 teaspoon vanilla
Mix using a hand mixer until smooth and creamy.
cookingwithoutallergens 