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By Mary Frances Pickett

The Gluten Free Carrot Cake That Will Change Your Mind About Gluten Free Cakes Forever


Close your eyes. Imagine a beautiful, tall cake with white frosting. You cut into it and the scent of spices wafts up to your nose. The inside of the cake is spiked with small orange flecks of carrots. You take a bite and savor it – moist, sweet, spicy goodness. Can this really be a gluten free cake?? Absolutely!

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I don’t do “bleh” gluten free cakes for birthdays.

Well, actually I don’t do “bleh” cakes at all. If I’m going to bake a cake, then it’s got to be the kind of cake that makes someone say, “Wow, this is the best ______ cake I’ve ever had!” (That blank is not for what you’re thinking. Insert your choice of chocolate, pound, carrot, etc!)

Bleh cakes start with a box. Good cakes start with flour and sugar and eggs and fat. But even then, that’s actually no guarantee of a good cake.

What does it take then?

Careful recipe crafting. Each ingredient of a good cake recipe is chosen for a specific reason and it’s particularly important with gluten free cake recipes, where one simple ingredient change can take a cake from moist and delicious to some thing that cannot even charitably be called a cake.

If you think that you don’t like gluten free cakes, I challenge you to try this one! Make it exactly as I’ve written it – no substitutions to make it “healthier” – and see if it doesn’t change everything about what you thought a gluten free cake could be.

Ingredients

Yield: Two 8″ layers

4.5oz (1 cup) brown rice flour
3.5 oz (3/4 cup) corn starch
3.5 oz (3/4 cup) sorghum flour
1 tsp xanthan gum (3 g)
2.5 tsp baking powder (12 g)
1/2 tsp salt (3 g)
1 tsp cinnamon, ground (approx 2g)
1/2 tsp nutmeg, grated (approx 1 g)
1/2 tsp allspice, ground (approx 1 g)
1 Tbsp orange zest (6 g)
3 large (6.0 oz) eggs  (155 g/5.5 oz is what was actually measured)
2 large (1.3 oz) egg yolks (measured out at 1.2 oz/33 g)
15.5 oz light brown sugar (measured exactly)
8.0 fl oz. (225 g) canola oil
2.0 fl. oz. (1/4 c) freshly – squeezed orange juice
1 tsp. vanilla extract (3g)
11.0 oz carrots (approx 6 carrots), peeled and fintely grated (this took most of a pound of carrots)

Instructions

  1. Place rack in lower third of oven with a baking stone on it. Preheat oven to 350F.
    Grease and flour two 8 x 2-inch round cake pans.
  2. In a large mixing bowl combine the flours, xanthan gum, baking powder, salt, cinnamon, nutmeg, allspice, and orange zest and mix well with a fork for at least 60 seconds.
  3. In another bowl, whisk the eggs and brown sugar. Stir in the oil, orange juice and vanilla extract.
  4. Gradually add the liquid mixture into the flour, stirring constantly by hand.
    Stir in the carrots.
  5. Pour the batter into the prepared pans and use the scale to make sure the batter is divided equally. Drop each pan onto the counter from a height of 4 inches (10 cm).
  6. Place both cakes on the baking stone and bake until the interior temperature is 209F/98C. This should take approximately 30 – 35 minutes. If you don’t have a thermometer, the center should spring back when touched and the cakes should not have pulled away from the sides until after you remove them from the oven
  7. Cool on a rack for 10 minutes before removing the cakes from the pan. Continue cooling until they reach room temperature.
  8. Ice the cake with Cream Cheese Frosting.
The Gluten Free Carrot Cake That Will Change Your Mind About Gluten Free Cakes Forever 2016-05-11

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