Now here is a seriously delicious and fluffy carrot cake!!!!!!!!! I was very surprised how well this turned out!!! I like the coconut oil icing but by all means...if you are not allergic to dairy go ahead and make yourself real icing!!! With the coconut oil icing the trick is to use soft coconut oil but not melted!!!! You mix in agave or icing sugar to taste, some vanilla and beat it with a fork until fluffy. You can add cinnamon too if you'd like or whatever flavor. (I've used lemon juice and it was good:)
Fluffy carrot cake
3/4 cup brown rice flour mix *see sidebar*
1/2 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch of salt
pinch of nutmeg
1/2 cup agave
1/3 cup oil
1/3 cup apple sauce
1/2 tsp vanilla
3/4 cup grated carrots
Bake in a round 9 inch cake pan for about 15 min at 350F. Allow to cool completely before icing. Cut cake in half, spread icing then put other half on top. Then ice the top and sprinkle with walnuts and shredded coconut. I just ice the slice I'm having and wrap the rest of the cake in plastic wrap 2x and store in the fridge. This keeps it fresh longer!
This recipe makes half a cake...gluten free baked goods are best fresh so it's best to make a small amount at a time.
1 comment:
This cake and icing recipe look interesting and delicious. Thank you for them!
sharon
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