Carrot Cake (gluten-free)

Decorated by Miles

I might stick with this recipe in the future even on occasions when we don't need it to be gluten-free. It's delicious. Perfectly fluffy, with just the right level of moisture, and not too sweet until you add the frosting. In fact, I may use this as a "carrot muffin" recipe without the frosting.

I used this recipe from Gluten Free on a Shoestring. I made no changes except that I used store-bought frosting. I'll bet the frosting in the recipe is better, but who's got time (or an electric whisk) for that?

The Recipe (from Gluten Free on a Shoestring):

2 1/4 c gluten-free flour (I used Bob's Red Mill 1:1)

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

3/4 c sugar

1/2 c brown sugar

1/2 c neutral oil

4 eggs, beaten

1 tsp apple cider vinegar

1/2 c milk (I used oat milk)

1/2 c chopped pecans

3 large carrots, grated

Combine dry ingredients
Mix in wet ingredients
Fold in pecans and carrots
Place in prepared pans - make 24 cupcakes or 2 8-inch cakes
Bake at 350 - 20 minutes for cupcakes or 35 minutes for cake

The Verdict:

Overall grade: A

Overall reason: Fairly easy and very delicious

Time to prepare: 50 minutes

Husband quote: (To be updated after he tastes it...)

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef...

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...

Adventures of a healthy-ish pseudo-foodie

Search This Blog