It's my 30-something birthday 😀 and I'm making myself a gluten free carrot cake using coconut flour and my favorite Vanilla frosting. If you'd check on my previous recipe, of all the icing bases I prefer whipped cream. Not that I don't like buttercream but the "oil" feels is something that make it least of my favorites.
Since baking at home is really not a usual thing in a typical semi-middle class family here in the Philippines, I used only the ingredients that are staple and readily available. So here I am sharing with you my own version of this cake. This one is also one of the best ways to camouflage carrots for people with kids who are picky eaters.
Ingredients:
CAKE
1 cup sifted coconut flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons pink Himalayan salt (or kosher salt if you have one)
10 large eggs
2 1/2 cups carrots, peeled and shredded (about 5 medium carrots)
3/4 cup coconut sugar (or maple syrup)
1 tablespoon pure vanilla extract
1 cup canola oil (or coconut oil)
FROSTING
1 1/2 cups heavy or whipping cream
3 Tbs. granulated sugar (or
1 tsp. vanilla extract
1. Preheat the oven to 325ºF or 162ºC. In a smaller mixing bowl, whisk together the sifted coconut flour, baking soda, cinnamon and salt. Set aside.
2. In a large mixing bowl or stand mixer, blend the eggs, carrots, maple syrup, vanilla and coconut oil.
3.Add the dry ingredients to the wet and thoroughly mix.
4. Pour the batter into two greased 9-by-9-inch cake pans lined with parchment paper. Bake for 35 minutes, or until a toothpick pulled from the center comes out clean. Remove the pans from the oven and let cool for 10 minutes, then transfer to a wire rack to cool completely.
5. In a large bowl or stand mixer, whip together the chilled whipping cream, slowly adding the granulated sugar.
6. Once the cakes are completely cool, frost the cake with whipping cream vanilla frosting, garnish with walnuts (or your choice of nuts) and serve. You may reserved some of the frosting and add food color if you wish. Voila enjoy your gluten free carrot cake!
Since baking at home is really not a usual thing in a typical semi-middle class family here in the Philippines, I used only the ingredients that are staple and readily available. So here I am sharing with you my own version of this cake. This one is also one of the best ways to camouflage carrots for people with kids who are picky eaters.
Active Time 20 MINS Total Time 1 HR 15 MIN Yield Serves : 8-10
Ingredients:
CAKE
1 cup sifted coconut flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons pink Himalayan salt (or kosher salt if you have one)
10 large eggs
2 1/2 cups carrots, peeled and shredded (about 5 medium carrots)
3/4 cup coconut sugar (or maple syrup)
1 tablespoon pure vanilla extract
1 cup canola oil (or coconut oil)
FROSTING
1 1/2 cups heavy or whipping cream
3 Tbs. granulated sugar (or
1 tsp. vanilla extract
Here's how to make it:
1. Preheat the oven to 325ºF or 162ºC. In a smaller mixing bowl, whisk together the sifted coconut flour, baking soda, cinnamon and salt. Set aside.
2. In a large mixing bowl or stand mixer, blend the eggs, carrots, maple syrup, vanilla and coconut oil.
3.Add the dry ingredients to the wet and thoroughly mix.
4. Pour the batter into two greased 9-by-9-inch cake pans lined with parchment paper. Bake for 35 minutes, or until a toothpick pulled from the center comes out clean. Remove the pans from the oven and let cool for 10 minutes, then transfer to a wire rack to cool completely.
5. In a large bowl or stand mixer, whip together the chilled whipping cream, slowly adding the granulated sugar.
6. Once the cakes are completely cool, frost the cake with whipping cream vanilla frosting, garnish with walnuts (or your choice of nuts) and serve. You may reserved some of the frosting and add food color if you wish. Voila enjoy your gluten free carrot cake!
Comments
Post a Comment