Wednesday, April 12, 2017

Carrot Strawberry Bundt Cake for #Easter #recipe from @DarylWoodGerber

Perfect for a book club event!

It's Easter week!!

From Daryl aka Avery:

For those who celebrate Easter, happy pre-Easter. May you find a recipe on our blog that suits your fancy. 

For those who don't celebrate Easter, happy Spring.  And may you ALSO find a recipe that pleases you. Let's face it, food is food. Enjoy!

So...I had a small party and I always serve veggie platters, and I had lots of little carrots left over and thought, aha, I know what I'll make for Easter week. I also had some strawberries that weren't quite at their peak. You know what I mean...hard but sweet. I went searching for a carrot cake with strawberries on the Internet and found...

A strawberry carrot cake made in a Bundt pan. It was made using regular flour. I tweaked it to make it gluten-free, but for those of you who can eat gluten, feel free to swap out the gluten-free flour for regular flour and OMIT the xanthan gum.

As for the Bundt fellow MLK'ers were recently discussing the value of a Bundt cake pan and whether you really need one to make a cake. Many people simply use a tube pan. I like the shapes of a Bundt pan, plus I think the cake has more room to "breathe" when cooking. But that's just me. See,  I ADORE my Bundt cake pan. I've had it for years. It's stoneware from Pampered Chef. I attended a party one time and helped out the hostess by buying a number of items - that I still use! My chopper. My pizza round bakeware. And my Bundt pan. It cooks so evenly.

But now to the nitty gritty. When making this cake, which was not hard, I was not very excited about the way the photograph for the icing turned out. Honestly, it looks sort of weird. It tasted terrific!  But  for "beauty sake" I might leave the chopped strawberries out of it in the future, you know?

No matter how you make it, enjoy! 

Strawberry Carrot Gluten-free Bundt Cake

2 1/2 c. gluten-free flour
1 1/4 c. packed brown sugar
1 c. finely shredded carrots
1/2 c. vegetable oil
1/2 c. low-fat plain yogurt (*or sour cream) (*or ¼ cup milk + ¼ cup cream cheese – you might want to pre-mix this to get out lumps)
1/3 c. water
1/2 c. chopped pecans (if desired)
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum
2 eggs
1 c. finely chopped strawberries
Strawberry Cream Cheese Glaze

Heat oven to 350 degrees. Grease Bundt cake pan.

In a large bowl, beat gluten-free flour, brown sugar, carrots, oil, yogurt OR sour cream, water, pecans (if desired), baking powder, cinnamon, nutmeg, baking soda, salt, xanthan gum, and eggs, on low speed for 45 seconds, scraping bowl constantly.

Then beat on medium speed another minute, occasionally scraping bowl.

Fold in strawberries.

Pour the mixture into the Bundt pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10-15 minutes. Run a knife around the rim and the center of the Bundt pan. Turn the Bundt cake upside down and remove cake from pan. Cool completely on a wire rack, at least 1 hour.

Meanwhile, prepare strawberry cream cheese glaze.

2 oz. cream cheese, softened
1-2 tbsp. mashed strawberries
1/2 tsp. vanilla
3/4 c. confectioners' sugar
1 tsp. milk, if needed

Beat all ingredients except sugar in small bowl on low speed until blended. Gradually beat in sugar until well blended.  If needed, add 1 teaspoon milk to thin.

Spoon onto cake. Serve. Wrap any uneaten cake with plastic and refrigerate.


Perfect for a book club event!

A couple of weeks ago, I also shared a delicious little treat for kids (or adults) that are in the shapes of Easter eggs. Here's the link for Breakfast Yogurt Popsicles (made with protein yogurt, blueberries, and granola!) LINK

Savor the mystery!

Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN, a stand-alone suspense is out!
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order


my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.


  1. Strawberries and carrots are a surprisingly fun combination, aren't they? And I'm with you on the Bundt pan -- I like the weight of mine, and the way it cooks so evenly. Plus the result is cute!

    1. Glad you're enjoying yours, Leslie! That's what I like - the shape! ~ Daryl

  2. I love this, Daryl! So pretty. Hugs. MJ

  3. When life gives you lemons, make lemonade (or margaritas).
    When life gives you little carrots and strawberries, make a yummy cake!

  4. Wonderful cake for spring, Daryl, and I'm with you on the Bundt pan. Love it. (And for anyone who's a fan of My Big Fat Greek Wedding, the movie, not my actual wedding, you can't help but smile at the mention of Bundt-t-t-t!) Happy Easter, Happy Passover, Happy Spring! ~ Cleo

    1. Yes! What is this bundt cake with a big hole in the middle?

    2. Yes, Pat, the bundt cake is made in a bundt pan and it has a big hole in the middle (Like an angel food tube pan) but the shapes of the cakes vary. ~ Daryl

    3. Big Fat...
      Bundt cake, indeed. Have some flowers for it?

  5. I would never have thought of mixing carrots and strawberries in a cake. It certainly looks good!

    1. Pat, I know. Me, either, but then I am almost always willing to experiment! ~ Daryl