Wednesday, May 20, 2020

Gluten-free Carrot Cake bundt cake #recipe from author @DarylWoodGerber

From Daryl:

My grandson has been baking, baking, baking during this stay-at-home time. He's 12 and really into it. For his birthday, in April, he wanted a stand mixer. He didn't have the money to buy the really expensive Kitchen Aid, so he did some research and came up with another blender and asked my thoughts. I didn't like it. No good reviews. Pieces broke.

So I did my own research and found two that I liked.  The Hamilton Beach stand mixer, 4 quart, and the smaller Kitchen Aid.  If I gave him a little help for his birthday, he really wanted to purchase the Kitchen Aid. So I chipped in. Why not? He made some gluten-free banana bread for me for Thanksgiving. It was payback time. 

Now, I didn't have a good stand mixer, either. When I moved, I gave my old one away, not liking how it couldn't scrape the bottom of the bowl. So I decided that I'd buy a blender for me, too. I went with the smaller, less costly Hamilton Beach. I like the brand.

Guess what? My grandson and I are both as pleased as punch with our purchases. The HB is light and does exactly what I'd hoped. It's easy to operate. No more holding a hand mixer for me! And it fits into a deep drawer, off the counter. Perfect.

As for the recipe I decided to do to christen my new beauty? Krista inspired me the other day when I saw her beautiful bundt cake. I didn't want to copy her cake, but I wanted something big and luscious to nurse my confinement blues. I had a new batch of carrots and decided that was the ticket.

I've tried making gluten-free carrot cake numerous times over the years, always relying on an old recipe, but never really satisfied. So last year I tweaked it and then tweaked it again. But this time, version 4, is my best yet. I lessened the oil and voila. I'm a happy baker and consumer. Yes, I've consumed a lot of cake.

However, I messed up with the icing, so my cake, and therefore photos, are not nearly as pretty as Krista's. Pooh.  I didn't put the icing on too soon. That's not why it "melted" into the cake. I'd waited nearly 2 hours. I think it was just too thin.  So, the next morning, I made a new batch, using a ton more powdered sugar, and it worked.  I'd written Krista when I'd messed up and asked her opinion. She responded after I'd made my successful batch, saying maybe using cream instead of water to mix with the powdered sugar. I'll try that next time. Because, yes, there will be a next time.


3 cups finely shredded carrots
6 eggs
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 1/2 cup canola oil
1 teaspoon vanilla
2 tablespoons cinnamon
4 3/4 cup gluten-free flour (I like a blend of sweet rice flour and tapioca starch)
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoon xanthan gum
2 tablespoons whey powder

Preheat oven to 350 degrees F.  Spray nonstick spray in a bundt pan.

Peel and then shred the carrots in a food processor.

In the bowl of the stand mixer, beat eggs and sugar. Add oil, vanilla, carrots.

Add in all dry ingredients and mix until smooth.

Pour mixture into the prepared bundt pan.

Bake 60-70 minutes until toothpick comes out clean.  Cool 20 minutes before turning cake onto a rack to cool completely.

Serve with a simple powdered sugar drizzle or cream cheese icing.

Simple powdered sugar drizzle

2 cups powdered sugar
1-2 tablespoons water, milk or cream

Mix sugar and liquid in a bowl. Stir to remove all lumps. Add more liquid if desired. Add more powdered sugar if too thin.

*If you'd like to make this using regular flour, substitute regular flour with gluten-free flour, remove xanthan gum and whey powder.

Too thin and melted into the cake.

Thicker, but a tad messy since I'd already added the thin icing.

Messy or not, it was very tasty.

Don't forget to order the 9th book in the  
Cookbook Nook Mystery series,  
in trade paperback and e-book.

You can read all about it and order it on various sites on 
my website, HERE


Also, don't forget to order the first book in my new  
Fairy Garden Mystery series, 
A SPRINKLING OF MURDER, coming June 2020 
in trade paperback and e-book.

You can read all about it and order it on various sites 
on my website HERE
Plus I've posted a few of my fairy gardens.

And here is my latest Aspen Adams novel of suspense...

Order FAN MAIL, the second in series, trade paperback and e-book: HERE

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  1. Daryl, congratulations on the new Fairy Garden series - I hadn't heard!

    1. Thanks, Edith. Yes, the book comes out June 30. Getting very excited. Have received a few really lovely reviews. :) ~ Daryl

  2. "So I decided that I'd buy a blender for me, too." Did you get a mixer or a blender? I think you mean mixer, don't you?

    You had me with the picture. I thought it was a chocolate carrot cake! I read the title twice to be sure.
    I like the looks of the icing. It gives the cake a fun zebra look.

    1. A counter top mixer. I guess I don't understand the difference. But it's countertop and a "mixer." :) Glad you liked the cake. It is really delish! Thanks, Libby. ~ Daryl

    2. A mixer has beaters and whisks and such, and a detachable bowl.
      A blender is what you see on the counter of a bar for making frozen drinks (or pureeing soups and such).

  3. Love that your grandson got a mixer, thanks to his generous grandma! It's also nice to know I'm not alone in making too thin a drizzle over my last bundt cake...I was in a hurry, had no cream and obviously eyeballed too much milk in the icing, grr. But it still tasted great!

    1. Yes, Lynn, flavor was good, but I wanted the look of a thicker icing and it did taste even "better." :) ~ Daryl

  4. Daryl Congrats on your new serie .Also as you know i am battling rsd and can only read and review print copies. I love that my husband just bought a blender for the house as he thought it would be easier for me but i know in the am before work he is making drinks for himself . I told him make me one so that i can taste it and have it get me going to reading more books in the afternoon. I can't wait for him to make the carrot cake should taste so good. peggy clayton