Celebrating our daughters is an honor and a blessing. So when
my daughter turned 36 this year I offered to make a birthday cake for her celebration. I love to bake but she has become the baker in our family and a master
gluten-free baker at that. Since the apple doesn’t fall far from the tree she
does credit me with introducing her to alternative flours as a result of my own
love of healthy baking. She, however, has taken the art to a whole other level.
Baking is in her DNA inherited both from me, and the Italian women on her
father’s side.
So when I asked her what kind of a cake she wanted, she
replied, “gluten-free, dairy-free*, low sugar, carrot cake with butter cream
frosting and no pineapple!” Yum. Carrot cake is one of my favorites and she had
given me a challenge. As I began looking in earnest through my shelves of
cookbooks and at online recipes I was shocked at how hard it was to find a
good, healthy, sheet cake recipe,
sin
the pineapple and too many cups of sugar. Luckily one of my older cookbooks,
The Deaf Smith Country Cookbook: Natural Foods forFamily Kitchens, by Marjorie Winn
Ford, originally published in 1973, had a basic recipe that I was
able to adjust. This resulted in an awesome carrot cake recipe that will
hopefully save you time searching for something better. The gluten-free mix of
flours comes directly from my lovely daughter, who as I mentioned earlier, is a
master gluten-free baker.
*eggs AOK
Yield: 1 sheet cake (9X13)
4 lg. organic carrots, grated fine (approx. 3 C.)
1 cup organic white rice flour
¾ cup + 2 tablespoons almond meal/flour
¼ cup combination of flax seed meal and coconut flour
½ tsp guar gum
1 cup chopped walnuts
1 cup golden raisins
4 eggs, beaten
1/3 cup pure maple syrup
1/3 cup cold-pressed sunflower oil
1 teaspoon fair trade cinnamon
½ tsp nutmeg
¼ tsp cardamom
1 tsp sea salt
1 tsp fair trade vanilla
1 tsp baking soda
1 ½ tsp aluminum free baking powder
¼ cup almond or coconut milk
Mix dry ingredients separately from wet ingredients. Add wet
to dry and stir well until evenly moistened. Pour into an oiled and floured 9 X
13 cake pan. Bake for 50-55 minutes at 350º. Remove from oven and cool completely on rack before frosting.
Sin-full Cream Cheese
Frosting
1 8oz. package of organic cream cheese, softened
½ cup (1 stick) organic butter, softened
Confectioners sugar to taste (approx. 1 cup)
Whip until smooth and creamy. Frost liberally!