Showing posts with label gluten-free carrot cake. Show all posts
Showing posts with label gluten-free carrot cake. Show all posts

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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