My friend Connie came to me the other day hoping for ideas to make a gluten-free carrot cake for her son’s 16th birthday. Like any teenager, he specifically said he wanted a “regular version (not a healthier one), which I gave him since he runs miles a day now for the cross-country team at school,” she said.
We have a wonderful gluten-free carrot cake recipe on DeliciousLiving.com, but I’ll admit, it’s a little fussy to make. I wanted to give Connie something easier to try.
I happened to have an all-purpose, gluten-free flour mix I’d received from XO Baking Co.; I’d tried it with pancakes and it was outstanding. It’s made with cassava flour, potato starch, coconut flour, and xanthan gum. Because coconut flour is naturally sweet, I thought it’d be a great fit for carrot cake. The label says to use it as a one-to-one substitute for all-purpose flour, perfect for a busy mom like Connie.
Her report: “It was awesome and the cake turned out incredible! I've never had a flour blend that worked like that so I think it is really a winner. It would make GF baking so much easier if it really works in regular recipes every time.”
Connie’s Gluten-Free Carrot Cake
2 cups sifted flour (using XO Baking Co. Gluten-Free All-Purpose Flour Blend)
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon baking powder
2 cups sugar
1 1/2 cups vegetable oil
3 cups grated carrots
1/2 cup chopped walnuts
8 ounces low-fat cream cheese
1 pound powdered sugar
2 teaspoons vanilla
8 tablespoons butter, room temperature
Mix together dry ingredients. Add oil and blend. Add 1 egg at a time, beating after each addition. Add carrots and walnuts. Blend together. Bake in 13x9-inch pan at 350 degrees for 1 hour. Cool. Blend together all frosting ingredients; frost cake when cooled.
Do you have a favorite gluten-free flour blend? What’s in it and how do you use it?