This recipe is very moist, yet not too heavy. It is flaky, like regular cake. All that and it’s oil-free, milk-free, and refined sugar-free. It contains eggs. Those who cannot tolerate corn should be aware that xanthan gum is derived from corn, though some manufactures state that the corn sugars are removed in processing. You may consider using guar gum instead. This far surpasses my carrot muffin recipe that I posted previously. I cut a piece to take a photo, but once I felt the texture I ate it instead (laugh)!
Gluten Free Carrot Cake
Ingredients
- 1 (20 oz.) can chunk pineapple, drained
- 4 eggs
- 1/4 cup pineapple juice reserved from can
- 11/2 teaspoons stevia
- 1/4 sea teaspoon salt
- ___ extra virgin olive oil or grape seed oil (I will have to recreate this recipe because I forgot the amount!)
- 1-1/2 cups white rice flour
- 1/2 cup potato starch
- 1/2 cup Italian chestnut flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon allspice
- 1 teaspoon xanthan gum
- 3 cups shredded carrots
- 1 cup chopped walnuts
- 1/2 cup raisins (optional)
Instructions
- Drain the pineapple and reserve the pineapple juice.
- Run the pineapple chunks through a food processor or blender turning into a consistency similar to applesauce.
- Mix the pineapple sauce, ¼ cup pineapple juice, eggs, stevia, sea salt and oil together in mixer.
- Preheat oven to 350°.
- In a separate bowl mix flours, baking soda, cinnamon, all spice and xanthan gum.
- Add flour mixture a little bit at a time to pineapple mixture and blend with mixer.
- Add carrots and continue to blend.
- Fold in walnuts with spatula.
- Oil a 9 x 13” glass baking pan.
10. Bake 30 – 35 minutes or until it feels cooked in the middle of the cake when touched. You cannot use the clean toothpick method with this recipe, as it comes out clean prior to being fully cooked. The cake should round at the top and possible crack on a little bit when fully cooked.
11. Allow to cool at least 15 minutes before slicing.
Tips
- If you wish to make a layered cake from this recipe, bake them in 2 round 9” pans and frost with the cream cheese frosting of your choice.
- If you wish even more moisture you can add 2 Tablespoons extra virgin olive oil; or you can skip those extra calories.
