Thursday, December 13, 2012

50 Carrot Cake - Vegan and Gluten-free

Last week I baked five different cake experiments, in hopes of finding the perfect carrot cake recipe for my parent's 50th wedding anniversary.  Mom requested carrot cake, so carrot cake it will be.  But you know, I'm not the greatest cake baker.  Even back when I ate wheat and and all things dairy, I didn't really do cake much.  I'd rather eat pie, or something smooth and creamy.   But Mom and Dad have been married 50 years.  That's notable.  They deserve a delicious, beautiful cake in honor of all their committed years together.

My first experiment was one recipe divided in half.  One used eggs. (I know, not vegan, but I had to know if they were necessary).  One containted egg replacer.  The egg cake was fluffier, but it fell apart as I was taking it out of the pan.  The egg replacer cake held together, and it wasn't too dense, at least for a carrot cake.  The cake tasted good, but was too moist, turning kind of wet by the next day.  Cake three was just "ok".  But nothing else.  Cake four turned nice, (thank you for sharing the recipe LaTeaDa) if you are looking for a cake with a full dose of sugar, oil and spice.  Mom and I thought it might make make a nice breakfast cake. But we were looking for something a little more mild, and it had to contain pineapple  So experiment 5 took place.  I used some ideas from cake two, and some of cake 4 along with some of my own ideas, and came out with what I considered to be a "perfect" vegan, gluten-free carrot cake.  I took some of the last two sample cakes to a potluck, and all of the mature ladies thought cake five was the best. 

Would you the recipe?  I'll add photos after the party.


50 Carrot Cake - Vegan and Gluten-free
www.wildflowermorningrecipes.blogspot.com

Step 1:  Preheat oven to 350 degrees.  Spray two 8" cake pans, and then dust with flour, then set aside.

Step 2:  Chunky ingredients.
Get the following ingredients ready.  Place together in one bowl, ready to ready to mix in at the end.

1 cup crushed pineapple, drained, (reserve 1/4 cup of the juice for step 4)
3/4 cup dried cranberries (or raisins)
2 cups grated carrots
1/2 cup chopped walnuts

Step 3:  Dry ingredients.

Mix the following dry ingredients together into a large mixing bowl.  Mix together with a spoon until smooth and blended.

1 cup brown rice flour
1 cup white rice flour
1 t xanthan gum
1 t baking soda
2 1/2 t baking powder
1 1/2 t cinnamon
1/4 t cloves
1/4 t nutmeg
1/2 cup white sugar
3/4 cup brown sugar
1 t sea salt

Step 4:  Wet ingredients.

Pour these wet ingredients into the large mixing bowl of dry ingredients in step 3.  Use a hand beater or stand mixer to mix these for a minute or so.

Ener-G Egg Replacer for 3 eggs
3/4 cup oil
1/4 cup pineapple juice (reserved in step 2)


Step 5: Final mix.

Add the chunky ingredients from step two into the large mixing bowl and mix them with the beater, until all mixed together.

Divide into the cake pans.  Set into the oven.  Bake for 50 minutes, or until a toothpick comes comes out clean.  Cook for at least 20 minutes in the pans, then remove.  Cool completely before eating.


1 comment:

  1. This looks really yummy and I have everything but the pineapple! Definitely will try this as soon as I get pineapple, because carrot cake has to have that in my opinion.

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