Wednesday, August 13, 2014

Carrot Cake, gluten-free #recipe from @DarylWoodGerber


Here's my schedule: I wake up early and after tending to Sparky and his doggie needs -- walk, food, etc. -- and my needs -- exercise, breakfast, and a challenging crossword puzzle --  I get to work. 

Around midmorning, I need a sweet morsel to give me a second wind. I adore a good coffee cake with a strong cup of decaf coffee. I know, decaf? Really? When I need a boost? Sigh. Caffeine makes me shake. I discovered the problem back in my 20s. I think I always had TOO much energy, and caffeine sort of kicked me into overdrive, so I've avoided it for, lo, these many years. 

But I haven't given up sugar, nor will I. I love it. Sneaked into a coffee cake that has veggies? Oh, I'm so clever. I can convince myself I'm feeding myself something that is GOOD for me.

This carrot cake is the easiest recipe. It looks like it isn't because it has a lot of ingredients, but it is! It's sort of dump in the bowl, and you're good to go. 

Today, I'm sharing the gluten-free version. {Sigh, yes, I have trouble with gluten, too. Caffeine, gluten. What else will I discover affects me? Just don't take away my ice cream!}

Anyway, for those who CAN eat regular flour (you lucky dogs get to eat sourdough bread - something I really miss!!), substitute the gluten-free flours with regular flour and omit the xanthan gum. Yep, it's that easy!

Enjoy!

CARROT CAKE
GLUTEN-FREE RECIPE 
with regular version, too.

Ingredients:

4 eggs
1 cup white sugar
1 cup brown sugar
 1 ¼ cup canola oil
2 cups finely shredded carrots
3 cup gluten-free flour
1 ½ tsp. soda
1 tsp. baking powder
¼ t. salt
2 tsp. cinnamon
1 tsp. xanthan gum

¼ cup golden raisins, if desired

Directions:

Beat eggs and sugar, add oil.  Beat until combined. 


Add carrots, beat again. [I chopped the carrots then shredded them in a food processor.]

Stir in all dry ingredients until smooth. Add raisins, if desired. Stir again.

Turn into 2 greased 5 x 9 loaf pans OR 1 bundt pan


In 9 x 5 pans, bake 350 degrees for 1 hour. (1 hour 15 min for bundt pan.)


This recipe will also make 20-24 muffins or 1 loaf and 10-12 muffins. *Cook muffins for 18-20 minutes, until toothpick comes out clean.

Drizzle with confectioner's sugar icing, if desired.  (Recipe: 1 cup of confectioner's sugar mixed with 3 tablespoons milk.)



Enjoy.


* * *

For STIRRING THE PLOT, which comes out September 30th, I'm going to be doing a number of giveaways. Books, mugs, stuffed kittens!  Make sure you're signed up for my newsletter and "like" me on Facebook, where information about the giveaways will appear.

In fact, there's one contest that STARTS on Facebook in 2 days and runs until August 30th! With lots of authors offering a bunch of books and swag!!  Look for pictures of Tigger, the ginger cat in the series!



******************

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15 comments:

  1. Nice Daryl! looks like a good unexpected company cake. You didn't put "checking email and blogs" in your schedule LOL!

    ReplyDelete
    Replies
    1. Right. I have to do those, too. Schedules. Yipes! I'm already behind and it's only 6 a.m. The dog is barking to come fetch him! Bye!

      Daryl / Avery

      Delete
  2. Wonderful recipe for our gluten-free eaters, Daryl, and I love your schedule. Full-time writers must be self-starters and routines and schedules help keep us on track (IMO)! As for decaf, we've come a long way, baby, in the coffee trade. There are wonderfully-tasting decaf coffees on the market now, and many of my readers are decaf drinkers. My characters are wired, of course, but I take things in moderation. Cheers and have a great week!

    ~ Cleo

    ReplyDelete
    Replies
    1. Thanks, Cleo. I try lots of different decafs. One of my favorite's is by Peet's, Major Dickinson's. Lush with toasty tones. :)

      Daryl / Avery

      Delete
  3. Carrot cake can be so yummy--moist and delicious. Yes, it gives the illusion of eating healthy!
    I'm with you on the ice cream! Red wine would be on my "have to have it" list, too.

    ReplyDelete
    Replies
    1. Libby, I have to admit, I like a glass of red wine now and then, more often "then." :) Kindred spirits.

      Daryl / Avery

      Delete
  4. Thank you for this, Daryl! I had a bonanza carrot harvest, and still need to figure out something to do with a bunch of them. This will do nicely.

    ReplyDelete
    Replies
    1. A bonanza carrot harvest. How fabulous! Enjoy!

      Daryl / Avery

      Delete
  5. Coffee doesn't like me, either, Daryl. I have to indulge in moderation. But carrots! Love them. And carrot cake, too!

    ReplyDelete
    Replies
    1. I love carrots raw. I'm not big on them cooked, though I did just make a potpie recipe for my next book that has carrots in it, and it's fabulous! And they were, too. Success. :) It's the sauce that matters. LOL

      Daryl / Avery

      Delete
  6. Everyone's going to love this! XO MJ

    ReplyDelete
  7. Hi Daryl, I am so glad that I chanced upon this wonderful site. Love your gluten free carrot cake. So simple and easy to make. Besides, the cake looks so moist and soft. I am bookmarking this recipe. Thanks for sharing and have a nice day :)

    ReplyDelete