Spiced Carrot Cake (Gluten Free)
photo by Vegetarian Hostess
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
10 slices
ingredients
- 2⁄3 cup buckwheat flour
- 2⁄3 cup brown rice flour
- 3⁄4 cup brown sugar
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon salt
- 1⁄2 cup vegetable oil
- 3 tablespoons unsalted vegan butter, softened
- 3 eggs, room temperature
- 2 cups carrots, grated
- 1⁄4 cup crystallized ginger, minced
- 1⁄2 cup crushed walnuts (optional)
directions
- Make sure all your ingredients are at room temperature. Preheat oven to 350°F degrees. Grease a 9 x 13 x 2-inch baking dish.
- In a large bowl, sift the flours, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.
- With a whisk, lightly beat together the oil and butter. Then beat in the eggs. Pour this mixture into the flour mixture and blend. Stir in the carrots, ginger and walnuts (optional).
- Spread the batter in the prepared pan. Bake for 45 minutes. Check if done, if not bake at 5 minute intervals until toothpick inserted comes out clean.
- Let cool in the pan for 15 minutes, invert onto a rack and cool.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Surpisingly good! ...even though I modified the recipe slightly. Tried swapping baking soda for a double measure of baking powder and it did rise. I substituted the butter for more vegetable oil, used grated fresh ginger and added a 1/4 tsp of nutmeg. The texture was as close to perfect as it could get and everyone was amazed at how good it turned out to be. 4* since I modified the recipe after having tried it once as originally posted.
-
The cake turned out very thin and dry, but the flavours were good. Next time I'll make it in a 8x8 or loaf pan and check it after 20 minutes. It was easy to make and my husband loved it slathered in cream cheese icing! I made the crystallized ginger using the recipe here: http://altmedicine.about.com/od/healthykitchenrecipes/r/crystallizedgin.htm. thanks!
Tweaks
-
Surpisingly good! ...even though I modified the recipe slightly. Tried swapping baking soda for a double measure of baking powder and it did rise. I substituted the butter for more vegetable oil, used grated fresh ginger and added a 1/4 tsp of nutmeg. The texture was as close to perfect as it could get and everyone was amazed at how good it turned out to be. 4* since I modified the recipe after having tried it once as originally posted.