Gluten Free Carrot Cake , adapted from Chef Alina

https://chefalina.com/best-ever-gluten-free-carrot-cake/

Preheat to 375

DRY: 

225 1:1 GF flour

2 tsp soda

1 tsp kosher salt

220g granulated sugar

220g brown sugar

1 tsp cinnamon

1 tsp ground ginger

1 tsp pumpkin pie spice or baking spice

180g ground walnuts

WET:

226 g carrots (put chunks into cuisinart and pulse until fine)

280g canola oil

4 eggs

Mix dry in one bowl. Mix wet in one bowl. Add wet to dry. Let batter sit for 30 minutes. 

Prepare two 9 inch round cake pounds by greasing and flouring them and then putting a piece of parchment on the bottom of the tin (on top of the grease/floured bottom). 

Place pans in the oven and immediately turn down to 350 degrees. Bake for 35 minutes. 

Frost when cool. Frost in between layers, on top, and on the sides 

Cream Cheese Frosting:

• 1 (8-ounce) package brick style cream cheese, softened to room temperature
• ½ cup (115 grams) unsalted butter, softened to room temperature
• 2 cups (240 grams) powdered sugar (adjust to desired texture)
• 1 teaspoon pure vanilla extract

Four Kings Cake (GF) to celebrate Martin Luther King

 

Mix together :

1 T plus 1t Instant yeast
zest of 1/2 orange
zest of 1 lemon
1/3 cup granulated sugar
270 grams warm water (1 cup plus 2 T) if using milk powder
*If not using milk powder, do 135grams of scalded and cooled milk and 135 grams of water*

455 Grams Gluten Free One to One Flour (I have used Caputo with success)
1 t salt
2 T dry milk powder if using (see above)
1 stick slightly softened butter cut into pieces 

Then add:
2 eggs, beaten
1/2 cup assorted dried fruits (I like cranberries, cherries, and chopped up apricots)
1/4 cup chopped walnuts 

Form into a loose ball--it will be sticky--and let rise on a buttered board in a warm place (or in the proofer) for 1-2 hours

After initial rise, form dough into a long strand and connect the ends into a crown. Do this directly on a parchment paper covered baking sheet Let rise on proofer (remove outer walls of proofer and just place the baking sheet on top of the warming proofer. Cover with tea towel and let rise 1 hour. 

Bake at 360 for 20 minutes.

Let cool and then hide the baby in the crown (just dig it in) and frost (make sure to cover your hole) and decorate with dried fruit and walnuts so it looks like a jeweled crown.

Frosting recipe (adjust to create desired consistency): 

2-2 1/2 cups powdered sugar 

3 T butter (soft)

3 T heavy cream

1 t vanilla

Whoever gets the baby in their slice gets to pick dinner for a week (or gets a prize) 

 

Carrot Cake

From LiveWellBakeOften

INGREDIENTS

For the carrot cake:

• Wet: 
• 2 cups (250 grams) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon pumpkin pie spice (optional)
• 1/4-1/2 teaspoon fresh ground cardamom
• 1/2 teaspoon salt
• ----------
• 3/4 cup (180ml) canola oil
• 4 large eggs room temperature
• 1 and 1/2- cups (300 grams) light brown sugar
• 1/2- cup (100 grams) granulated sugar
• 1/2 cup (125 grams) unsweetened applesauce
• 1 teaspoon pure vanilla extract
• ------------
• 3 cups (300 grams) grated carrots, lightly packed

Dry in one bowl, wet in another. Add carrots to wet. Combine wet and dry. Grease two 9 inch cake pans well. Pour in batter. Bake at 350 30-35 min (They were done after 28 minutes for me). Cool in pan for 20 minutes and then cool completely on cooling rack, out of pan.

For the cream cheese frosting:

• 1 (8-ounce) package brick style cream cheese, softened to room temperature
• ½ cup (115 grams) unsalted butter, softened to room temperature
• 2 cups (240 grams) powdered sugar
• 1 teaspoon pure vanilla extract

Spread frosting in between layers and on top and around sides. You can decorate top with toasted walnuts or pecans if you want. 

Healthy Pumpkin Bread

 I topped this with an oat crumble (oats, walnuts, brown sugar, and butter). Can be made in a square cake pan or in a loaf pan. For the square pan, check after 25 minutes

Three Kings Bread

 

Molasses Bread

 

Gingerbread

 

Chocolate Carrot Cake

 Mix in one bowl:

2 eggs

1 mashed banana

1 tsp vamilla

1/3 cup oil

1 cup applesauce

Mix in another bowl:

2 cups clour

1.5 cup sugar

1/4 cup cocoa

1 tsp salt

1 tsp cinnamon

Combine wet and dry

Fold in 2 cups grated carrots and 1 cup chocolate chips

 

Bake at 350 for 50 minutes in a bundt pan

Cardamon Cake from Biggoo

 

Clementine Cake

Boil 3-4 whole clementines for 2 hours (you will need to add water as necessary). Cut in half and remove seeds. Put the clementines (peel and all but not the seeds) in the cuisinart and pulse. Add 1 1/4 cups sugar, 2 1/4+ cups ground almonds (I ground the almonds beforehand in a cuisinart), and 1 heaping tsp baking powder. Crack in 6 eggs. Cuisinart it all until mixed and frothy. Pour into buttered 8 inch springform cake pan and bake for 45-60 minutes at 375. Cover with foil near the end if it starts to get too brown.

Let cool, then pop open the pan and use a sifter or sieve to cover the cake with powdered sugar.

Yum

Chocolate Carrot Cake

Adapted from Cafe Brenda

For two 9 inch round cakes (I like to divide it in half and make one)

Mix together 1 1/3 cup whole wheat pastry flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Melt 2 1/2 oz bittersweet chocolate chips in a bowl  (I do this in the microwave)

Meanwhile beat 3 eggs with 1 cup honey/agave/brown rice syrup
Add 2/3 cup canola oil
Add 2 tsp vanilla
zest of one lemon

Stir in the melted chocolate

Add 3/4 cup Kefir (or yogurt or buttermilk) to the wet

Stir the dry ingredients into the wet.

Fold in 1 cup+ grated carrots

Pour into buttered and floured pans. Bake at 350 for about 35 minutes

Frosting: Melt 2 1/2 oz bittersweet chocolate with 2 T of milk (or so) in the microwave.  Stir until smooth. Add powdered sugar until desired consistency.  Add more milk or powdered sugar until it is to your liking.  Spread on COOLED cake.

Delicious!

Chocolate Applesauce Cake

1 1/2 cup sugar
2 cups flour
2 teaspoons baking soda
1/2 cup cocoa
1 teaspoon salt
2 cups applesauce
1 cup vegetable oil
2 teaspoons vanilla

Mix dry in a bowl, then add applesauce, oil and vanilla. Pour into a greased pan (13x9 or equiv). You can halve the recipe and put it into a 9 inch round cake pan.

Bake at 350 35-40 minutes (check sooner if you halve the recipe)

Top with icing (I made a plain vanilla one with some butter, sugar, and milk) or put some pieces of chocolate on top when it comes out of the oven and then spread.

Banana Gingerbread

I've listed below the flours I used with great success but you can use all purpose flour or barley flour or any other combo.

1 cup spelt flour
1 cup white whole wheat flour
1/2 cup whole wheat pastry
1 tsp baking soda
1/3 cup brown sugar
4 tsp ground ginger
generous sprinkles of cinnamon, all spice, clove, and nutmeg

Combine the above dry ingredients (I sifted them kind of). Then make a hole in the middle and drop in:

1/4 cup canola oil
1/4 cup molasses
2 eggs
1/3 cup+ brown rice syrup
1/4 cup orange juice

Combine. Add 1 cup raisins

In a separate bowl, mash 3 very ripe bananas and fold into the batter.

Pour into an 11x7 pan that has been lightly oiled and lined with parchment (on top of the oil).

Bake 40 minutes at 350

Cranberry Orange Cornmeal Cake

Preheat to 375. Grease a 10 inch springform cake pan.

In one bowl combine
2 cups flour
1 cup cornmeal
1 T baking powder
1/2 t soda

In another bowl mix together
3 eggs
1/4 cup maple syrup
1 1/2 T vanilla
1/4 cup plus 2 T oil

In a third bowl mix together
3/4 cup plus 2 T (1 3/4 sticks) butter
1 1/2 cups sugar
2 1/4 t salt
zest of 1 orange

Incorporate egg mixture into butter mixture
Add 1/2 of flour mix and mix quickly. Then the rest of the flour and
2 cups ricotta cheese
1 1/4 to 2 cups cranberries

Mix all together, but do not overmix

Pour batter into pan and top with
1 1/4 cups cranberries and 2-3 T sugar

Bake until toothpick comes out clean, about 1 hour 15 minutes.

Cardamom Cake

1 3/4 cup whole wheat pastry
1/2 t salt
1 t baking soda
cinnamon, cloves, ginger, and lots of cardamom (preferably freshly ground)

1 1/2 cup applesauce (I only had 1/2 cup so I substituted 3/4 cup yogurt and 1/4 cup canola oil)
1 cup sugar
1 egg

Put in 9x9 pan, sprinkle with cardamom cinnamon sugar (combine cardamom, cinnamon, and sugar in a spice shaker) and bake at 350 for 30 minutes

Pumpkin Maple Cake

(Note, this recipe is meant to be made with sweet potatoes, not pumpkin. It is called "pumpkin" cake simply because it sounds more appealing. Sweet potatoes are just as delicious and healthier!).

Preheat oven to 350. Oil bundt pan.

1 1/2 cups diced sweet potatoes with skin on (so use organic) , steamed.
Blend in Cuisinart.

Then blend in
4 eggs
1 1/2 cups maple syrup
1 1/4 cups sucanat
1 1/2 cups canola oil
1 tsp lemon juice
1 tbsp vanilla

Meanwhile in another bowl, combine:

3 3/4 cup whole wheat pastry and/or spelt flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/2 tsp cinnamon
1/2 tsp cloves

Pour wet ingredients into dry. Combine with spatula.

Pour into pan and bake 45-50 minutes.

Chocolate Zucchini Cake

3/4 cup sugar (succanaut, date, agave, maple, brown, brown rice syrup or combo...)
1/2 cup fruit sweet or fruit juice reduction or apple butter
1/3 c oil
1 t vanilla
1 egg
2 egg whites
1/3 cup soymilk as needed (may not need the full amount)
1/3 c applesauce

1 t baking soda
1 cup whole wheat pastry flour
1.5 cups whole wheat flour
1/3 c cocoa powder
1 t cinnamon
1/2 t salt

2 zucchinis, grated
1-1.5 cup chocolate chips

Mix dry in one bowl, wet in another. Add wet to dry alternately with the zucchini. Add the chocolate chips as you stir.

Put in oiled bunt pan Cook 50-55 minutes at 350. Let cool 10 minutes then flip pan.

Can top with powdered sugar or frosting or a glaze.