Tuesday, March 30, 2010

Carrot Cake – Single Layer

Every Body Eats by M.H.W. Hill Page 263

Moist and yummy, top this cake with Faux Cream Cheese Frosting (recipe page 119).

Palm shortening to grease pans
1/2 cup golden raisins, or crushed pineapple (well drained), or cranberries, or currants, or dried cherries, or dried fruit of choice
1/2 cup walnut pieces, or pecan pieces, or slivered almonds, or nut of choice, or seed of choice
2 cups water (for soaking nuts and dried fruits – if using)
6 tablespoons tapioca starch, or cornstarch, or arrowroot starch
6 tablespoons brown rice flour, or millet flour, or white rice flour, or sorghum flour
2 tablespoons pure rice bran, or GF oat flour, or almond flour, hazelnut flour, or quinoa flour, or potato flour
2 tablespoons garbanzo bean flour, or millet flour, or quinoa flour, or unflavored pea protein powder
2 teaspoons egg replacer powder
1 teaspoon ground cinnamon
1-1/2 teaspoons xanthan gum, or 2 teaspoons arrowroot starch, 2 teaspoons guar gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon allspice, or 1/2 teaspoon ground nutmeg
2 medium carrots, washed and shredded
6 tablespoons unsweetened applesauce (recipe page 106)
Juice and zest of 1/2 a lemon (or 1 tablespoon lemon juice and 1/4 teaspoon dried lemon peel)
6 tablespoons grapeseed oil
1/2 cup plus 2 tablespoons light brown sugar
  1. Add raisins and nuts to 2 cups water; set aside to soak.
  2. Place baking rack in third position; preheat oven to 350°F.
  3. Using palm shortening generously grease a 8”x2”-round cake pan; dust pan with brown rice flour; shake to coat evenly; tap out excess; set pan aside.
  4. In airtight container combine tapioca starch, brown rice flour, rice bran, garbanzo bean flour, egg replacer powder, cinnamon, xanthan gum, baking powder, baking soda, sea salt, and allspice; place on lid; shake vigorously to combine and to introduce air; set aside.
  5. Grate carrots to measure 1 cup; transfer to mixing bowl; drain soaked raisins and nuts; stir into grated carrots; stir in lemon juice and lemon zest; stir in applesauce; beat in grapeseed oil and brown sugar.
  6. Add dry ingredients to carrot mix; beat to combine.
  7. Pour batter into prepared pan; place pan in center of preheated 350°F oven; bake 40 minutes, or until tester inserted in middle comes out clean.
  8. Remove pan to wire rack; cool cake in pan 20 minutes; turn cake out onto wire rack; cool completely.
  9. If desired, frost cake with Faux Cream Cheese Frosting (recipe page 119).
 To store: place in cake storage container with lid; or place cake on large serving plate and wrap tightly in plastic; store at room temperature up to 3 days; can freeze unfrosted remaining portion for up to 1 month.

Servings: 8” cake
Preheat: 350°F
Prep Time: 15 min
Cooking Time: 40 min


To use egg: omit egg replacer powder; reduce applesauce to 1/4 cup; beat 2 eggs and incorporate during step 5.

1 comment:

  1. beeeautifulll thanx so o much

    you gotta be 'vegan' (like me) to use all alternates, egg replacer, pea protein powder and xanthum gum.

    great recipe :oD


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