Kitchen Experiments – Gluten Free Carrot Cake

Happy Birthday to me!  Yes, it was my birthday this past week, plus father’s day, plus my nephew’s graduation from high school, plus my niece’s graduation from 8th grade.  This gave me the perfect excuse to bake the carrot cake that I had made for my sister’s birthday. I told you about it in my last post, but I don’t think I mentioned how delicious it was!

If you know me at all, you can imagine how picky I am when it comes to my birthday dessert.  I think that I have been baking my own birthday desserts for years now, and actually I would not have it any other way!  You know, it has to be gluten-free, no white sugar, nothing too sweet, and it has to be healthy enough that I can eat it for breakfast!  I think that this carrot cake fits that description. Gluten free – yep, it is made with almond flour.  No white sugar – yep, I use the coconut nectar which has a very low glycemic load ( which basically means that the sugar is not absorbed quickly into your blood stream making it a good choice for pre-diabetics or diabetics).

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It is definitely not too sweet and with the addition of carrots and pecans, plus the almond flour and eggs, it is packed with protein plus it has some vegetables, which fits my description for a healthy breakfast! OK, not everyday, but on my birthday – you bet!

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Carrot Cake

3 c. almond flour

1 tsp. salt

1 tsp. baking soda

1 Tbs. cinnamon

¾ tsp. nutmeg

5 eggs

½ c. coconut nectar

¼ c. sunflower oil

2 c. grated carrots (about 3 medium carrots)

1 c. pecan pieces

1.       Preheat oven to 325 degrees F.  Prepare either 2 9” round cake pans or a 13”X9” baking pan with cooking spray.

2.       In a large bowl, mix together almond flour, salt, baking soda, cinnamon and nutmeg.

3.       In a separate bowl, beat eggs, coconut nectar, and oil.

4.       Pour the wet ingredients into the dry and mix until combined.

5.       Add the carrots and pecan pieces to the batter and mix together.

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6.       Pour batter into pan(s).

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7.       Bake for 40 minutes.

8.       Cool in pans for 10 minutes before removing.

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9.       Cool to room temperature and spread with Coconut Cream Frosting.

10.   Serve and enjoy!

Coconut Cream Frosting

1 can Coconut Cream

2

2 tsp. maple syrup

1/2 tsp. vanilla extract

1.  Empty contents of coconut cream into a mixing bowl.

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2. Beat on high slowly adding the maple syrup and vanilla.

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3.  Beat for 2-3 minutes.  It should be light and fluffy at the end.

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Now, the best part … Slice the cake and enjoy!

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Kitchen Experiment – Gluten-Free Pumpkin Pecan Bread

Have you ever been really excited to find a recipe that you just knew was going to be delicious? Well, this was one of those recipes. I can never follow a recipe without making some slight changes but since doing the Alcat diet, I have no choice but to make substitutions when needed. The problem of late is that I am often not just making one recipe but several all at once because when I am “in” the kitchen, I am “in” for hours.  So, I had some frozen pumpkin from last fall and decided I should use up.  Here is the recipe that I followed…

1/2 c. non-hydrogenated margarine, Earth Balance or another similar brand

1/2 c. agave nectar

1/4 c. date sugar

2 large eggs

1 1/3 c. pumpkin puree

1 tsp. orange flavor

1 1/2 c. oat flour

1 tsp. baking powder

2 Tbs. arrowroot powder

1 tsp. xanthan gum

1/2 tsp. cloves

1 tsp. cinnamon

1/4 tsp. sea salt

3/4 c. pecans, chopped

Preheat oven to 350 degrees F. Prepare baking pan with non-baking spray.

In a large bowl, cream the butter, agave, date sugar, eggs, pumpkin and orange flavor.

In a separate bowl, whisk flour, baking powder, spices, sea salt and pecans.

Fold wet ingredients into the dry ingredients. Transfer mixture to the prepared loaf pan.

Bake 1 hour or until toothpick inserted in the center comes out clean.

 

So, I followed the directions, made my substitutions, was careful to write down the changes that I made and stuck it in the oven and moved on to the next recipe I was making.  About 10 minutes later, all of a sudden I realized I forgot to add the baking powder!! Oh no, too late to take it out and change it, so I had to just let it cook.  Here it is…

pumpkin oat breadSo, as you can see, it is a little flat!  Oh well, the flavor is delicious!  I can’t wait to make it again with the baking powder!