Spiced Carrot Cake (Gluten Free) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The key ingredients to this cake are the cinnamon and ginger, which add a warm welcoming spicy flavor. Especially delightful when served with vanilla ice cream, yoghurt or crème fraiche. This recipe is loosely adapted from Bob’s Red Mill Baking Book by John Ettinger and Bob’s Red Mill Family, 2007. Ingredients:
2/3 cup buckwheat flour |
2/3 cup brown rice flour |
3/4 cup brown sugar |
1 1/2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/2 teaspoon allspice |
1/2 teaspoon salt |
1/2 cup vegetable oil |
3 tablespoons unsalted vegan butter, softened |
3 eggs, room temperature |
2 cups carrots, grated |
1/4 cup crystallized ginger, minced |
1/2 cup crushed walnuts (optional) |
Directions:
1. Make sure all your ingredients are at room temperature. Preheat oven to 350°F degrees. Grease a 9 x 13 x 2-inch baking dish.
2. In a large bowl, sift the flours, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.
3. With a whisk, lightly beat together the oil and butter. Then beat in the eggs. Pour this mixture into the flour mixture and blend. Stir in the carrots, ginger and walnuts (optional).
4. Spread the batter in the prepared pan. Bake for 45 minutes. Check if done, if not bake at 5 minute intervals until toothpick inserted comes out clean.
5. Let cool in the pan for 15 minutes, invert onto a rack and cool.
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