All Purpose Gluten Free flour baking powder carrots, shredded earth balance margarine ground cinnamon ground cloves Ground ginger large eggs, beaten light brown muscovado sugar melted dairy free margarine orange juice raisins sieved powdered sugar white granulated sugar xanthan gum zest of one orange Desserts

Wedding Dessert Ideas: Gluten Free Carrot Cake

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Gluten Free Carrot Cake
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Rating: 0
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Servings Prep Time
8 15 minutes
Cook Time
1 hour
Servings Prep Time
8 15 minutes
Cook Time
1 hour
Gluten Free Carrot Cake
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 15 minutes
Cook Time
1 hour
Servings Prep Time
8 15 minutes
Cook Time
1 hour
Ingredients
  • cup All Purpose Gluten Free flour
  • 1 tbsp baking powder
  • ½ tsp xanthan gum
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ tsp Ground ginger
  • 1/2 cup light brown muscovado sugar
  • 2/3 cup white granulated sugar
  • 1/2 cup raisins
  • 2 cups carrots, shredded
  • 150 ml melted dairy free margarine
  • 3 large eggs, beaten
DAIRY FREE ORANGE FROSTING
  • ½ cup earth balance margarine
  • 2 cups sieved powdered sugar
  • 1- 2 tablespoons orange juice
  • 1 zest of one orange
Servings:
Units:
Instructions
  1. READ NOTES FIRST
  2. You will need an 8x8 inch baking dish
  3. Preheat your oven to 350f
  4. Put all dry ingredients in your mixing bowl and stir well.
  5. Add in raisins, shredded carrots, melted margarine and beaten eggs, mix well to combine.
  6. Line the base of your baking dish with parchment and grease the sides with margarine
  7. pour in the carrot cake mixture and bake on top shelf for 1 hr or until toothpick comes out clean.
  8. Allow to cool completely before frosting.
  9. DAIRY FREE ORANGE FROSTING
  10. Use margarine that has been refrigerated or your frosting may be very soft.
  11. Add sugar, orange zest and margarine to your mixing bowl and mix until combined, add 1 tbspn orange juice and if the mixture is not too runny add another.
  12. refrigerate until ready to use.
Recipe Notes

I used an 8x8 inch square baking dish lined with parchment and greased up the sides with margarine.

1. I bake by weight as I find that gives the most consistent results, especially when baking gluten free. One cup of your gluten free flour blend may not weigh the same as my blend, all the commercially available blends have different mixes and ratios of flour in them. I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe.

I recognise that most Americans are used to the cup method which is why I also include those measurements,but they may not give you accurate results. If you are a keen gluten free baker I would encourage you to invest in a scale, you can get one for only $10 - $15.

2.I prefer to use my own homemade gluten free flour blend as it's cheaper and I get really great results.

3. If you can, avoid buying flour with gums already added. The reason for this is that you have no way of knowing how much gum is in there and that can alter the outcome of the recipe. So for example, too much gum can give you a more sticky texture in a cupcake. And though the cupcake recipe will still work, it won’t be as nice as if you measured and added the gum yourself.

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Source: teabiscuit.org

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