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Author Topic: Gluten Free Carrot Cake  (Read 3977 times)

Offline EmiliaW

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Gluten Free Carrot Cake
« on: April 02, 2012, 10:29:59 PM »
I made this (or rather 6 layers of it) for my BFF"s wedding. That was nearly two months ago and, since the count of guests who have now asked me for the recipe is at 12 (wooop!) I thought I'd share here as well.

Use a non-refined sugar and maple syrup in the frosting. It is SO good, and much more sustaining than regular cake. PERFECT tea time treat or dessert. Love love love!

http://wineandbutter.com/2012/03/08/gluten-free-carrot-cake/

Offline cherrif422

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Re: Gluten Free Carrot Cake
« Reply #1 on: April 08, 2012, 09:00:24 AM »
Hello Emilia,
Your Carrot Cake sound great. How do I get to the recipe please?

Cherri

Offline EmiliaW

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Re: Gluten Free Carrot Cake
« Reply #2 on: April 08, 2012, 01:32:57 PM »
http://wineandbutter.com/gluten-free-carrot-cake/

This is the link - I have no idea why the previous one didnt work - so sorry about that!

It is a great recipe!! :)

Offline jodi f.

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Re: Gluten Free Carrot Cake
« Reply #3 on: April 09, 2012, 01:23:00 PM »
Emilia, sounds delicious. Any chance you could translate into American units for us so we don't all have to do it independently? I mean, come on, it's bad enough you use "s" where there should be a "z."  ;)

Offline EmiliaW

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Re: Gluten Free Carrot Cake
« Reply #4 on: April 11, 2012, 08:40:10 AM »
Ha! Well you should see me now Im in the Natural Chef class, labelling all the food day/ month and making everybody think the soup in the fridge has been there since February.

I'll definitely convert the recipe - will post this eve.

Offline EmiliaW

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Re: Gluten Free Carrot Cake
« Reply #5 on: April 15, 2012, 07:07:12 PM »
Better late than never right - anyway here I am!

Iíve tried to do the conversions using an online calculator. I would HIGHLY recommend you use the weight conversion, if you have scales or can access them. SO much more reliable. If you want to use cups Iíve tried to include the variants but please be aware some things (like the raisins) will vary a LOT.

3 medium eggs

5.3 oz unrefined sugar (about 3/4 cup)

4.2 fluid oz (just over half a cup or 8 TB) Canola Oil
1 tsp vanilla extract

8.8 oz ground almonds (About 2 1/2 cups)
10.5 oz carrots, grated (about 3 very large carrots)

3.5 oz raisins (about 2/3 cup usually Ė will really depend though!)
1.7 oz candied orange peel (about 1/3 cup usually)
1 tsp ground cinnamon

Frosting

1.7 oz unsalted butter, melted 30 seconds in the microwave (about 3.5 tablespoons)

4.4 oz full fat soft cheese (this is usually half a small package)

6 tablespoons maple syrup

Offline rovenia

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Re: Gluten Free Carrot Cake
« Reply #6 on: November 03, 2012, 07:25:37 PM »
Hello

I loved your recipe, it's a great idea for gluten sensitive people like me :-)

I will make this cake tomorrow!

Have a great weekend!

Rovenia