Carrot Cake – with a Twist

January 24th, 2010 Comments Off on Carrot Cake – with a Twist

My sister asked me to make a birthday cake for my nephew’s 14th birthday. There are several members of our family that can’t eat gluten. I’m always willing to oblige because that means I’ll be able to eat cake too. Of course, carrot cake was the first thing that popped into mind. It’s one of my favs. But when gathering the ingredients, I realized I had no applesauce. Rather than brave the cold, I subbed pureed mango instead and used coconut to dress the sides. While it isn’t necessary to use the flour blend that I use, I find it gives lovely results.

Dry Ingredients:

3/4 cup brown sugar
1/2 cup Sorghum flour
1/2 coconut flour
1/2 cup rice flour
1/2 cup corn flour
1 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon baking soda
2 teaspoons baking powder
2 tablespoons potato starch
2 tablespoons tapioca flour
2 teaspoons pumpkin pie spice

Wet Ingredients

1/2 cup rice syrup
3/4 cup vegetable oil
one ripe mango, pureed in a blender with 1/2 cup water
2 teaspoons vanilla
1/2 cup rice milk, almond milk or 2% milk
3 cups shredded carrots

Oil and flour two 8 inch round cake pans. Blend dry ingredients in a large bowl. In a separate bowl, mix the wet ingredients together. Make a well in the dry ingredients and add the contents of the wet bowl, mixing with a wooden spoon until blended. Scoop half the ingredients into each cake pan. Smooth with the spoon until level. Bake in 325 degree oven for approximately 40 minutes or until tested done. Cool on racks for 20 minutes then release from pan and let cool completely.

Cream Cheese Icing

2 packages of cream cheese
2 cups icing sugar
Lemon zest and juice of 1/4 lemon
grated coconut (as needed)

Mix the cream cheese and lemon zest and juice until blended. Add the sugar and blend until smooth. For a thicker icing, use less icing sugar. Ice cake in two layers. Take handfuls of coconut and press into the side of the cake, pulling the coconut along the base and up the sides until evenly distributed.

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