Monday, November 10, 2014

Carrot Cake

I love having energy and no being wiped with allergies. Getting lots done, writing and cooking. I'm especially thrilled to have carrot cake back in my life. We decided that frosting was unnecessary sugary distraction, so we skipped it.

Carrot Cake

Packed with fiber, good oils, with a light yet luscious topping.

2 ½ c flour or GF flour mix
1 1/4 tsp baking powder
1 tsp soda
1 ¼ tsp cinnamon
½ tsp freshly grated nutmeg
1/8 tsp cloves
½ tsp salt
1 lb carrots, peeled
2 c brown sugar
4 large eggs
1 ½ c vegetable oil
1 ½ c chopped nuts, optional
1 c raisins, optional (if using both raisins and nuts, increase cooking time by 10-12 minutes)

1. Preheat oven to 350 degrees. Spray a 13 x 9 inch baking pan with nonstick spray.
2. Whisk together flour, baking powder, soda, salt and spices in a bowl, set aside.
3. In a food processor fitted with a shredding disk, shred carrots. Add carrots, nuts and raisins (if using) to bowl with dry stuff and set aside.
4. Switch to the metal blade in the food processor. Process eggs with sugar until frothy. Slowly pour in oil, allowing eggs time to incorporate it all. It’s going to look a lot like mayonnaise, and is going to keep the cake from having a soggy bottom.

5. Combine all ingredients in a large bowl, mixing until just combined. Pour into a baking pan. Bake a 350 F 35 to 40 minutes, or until a toothpick comes out clean. Cool before frosting.

Flour mix:

1 c white rice flour
1/2 c sweet rice flour
1/2 c brown rice flour, toasted
1/2 c bean flour, toasted
1/4 tsp pectin

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