CARROT CAKE
Wheat/gluten and dairy free!
Cake
2 ½ cups spelt flour or 2 ½ cups Bobs Red Mills Gluten Free (GF) flour and 2 tsp xanthum gum
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. Salt
1 cup canola oil/grape seed oil
¼ cup molasses
¾ cup maple syrup
4 eggs
1 Tbl. vanilla
3 cups grated carrots
Icing
1 pound confectioner sugar
½ cup coconut butter
1 tsp. Vanilla
8 ounces tofutti cream cheese
½ tsp. lemon juice
For cake:
Preheat oven to 350.
Grease and flour a 13x9 inch baking pan or 2 9-inch cake pans.
Mix together the dry ingredients and set aside.
Beat eggs, add molasses, maple sugar, oil, and vanilla and beat.
Add dry ingredients fold in carrots. Bake for 30-40 minutes.
Icing:
Mix all ingredients together and spread on cooled cake.
I created this recipe for my patients with food allergies that wanted an option at holiday parties and gatherings. Nutritionally speaking, if you’ve got a taste for sweets this carrot cake (especially without the frosting) is the way to go. Carrots not only add moisture to the cake they add nutrition. Carrots are rich in fiber, beta carotene, and potassium. In place of white refined granulated sugar I use maple syrup and molasses which could be argued to be more nutritious.