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.

GLUTEN-FREE CARROT CAKE, version 4

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,  

SHREDDING OF EVIDENCE, 

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

SAVOR THE MYSTERY!

 

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