Gluten-Free Carrot Cake

Around springtime, there is no more appropriate dessert than that sweet and spicy combination of pastry and vegetable known as carrot cake. Unfortunately, carrot cake has two fatal flaws. Masquerading as a healthy alternative to most decadent treats, carrot cake is actually one of the worst choices one could make. So not only does the high oil content that makes it so moist boost the calorie content (not to mention the cream cheese frosting), but, it also contains flour. So my goals? Make an amazingly tasty carrot cake that is lower in calories and fat (let's keep in mind we are still eating cake, so it's not like it should be completely void of calories), AND gluten-free. The ingredient list is quite daunting, but the payoff is huge. One bite of this delicious cake and you might just believe this is the best carrot cake you've ever tried.

GLUTEN-FREE CARROT CAKE

2-1/2 c. gluten-free flour blend (tapioca, potato starch, arrowroot, sorghum, garfava, white rice flour)

1 tsp. baking powder

1 tsp. baking soda

1 tsp. xanthan gum

1/2 tsp. salt

1/2 tsp. ginger

2 tsp. cinnamon

1/4 tsp. nutmeg

3/4 c. granulated sugar

3/4 c. light brown sugar

4 large eggs, slightly beaten

2 tsp. vanilla

1/3 c. vegetable oil

1/4 c. non-fat greek yogurt (such as fage or okios)

1/4 c. low-fat mayonnaise

1/2 c. natural applesauce

1 c. crushed and drained pineapple

3/4 c. shredded coconut

1/2 c. golden raisins

3 c. finely grated carrots

FROSTING:

1 pkg. neufchatel cheese

1 pkg. fat-free cream cheese

1-1/2 tsp. vanilla

1/2 stick unsalted butter, softened (you may use less according to your personal tastes)

powdered sugar to taste (approximately 3/4  to 1 c. or more)

TOPPING: 

1/2 c. crushed walnut pieces

DIRECTIONS:

Preheat oven to 350 degrees. Prepare two 8-inch round cake pans with parchment paper fitted to the bottom and spray with oil. Combine flours, xanthan gum, salt, ginger, cinnamon, nutmeg, baking powder and baking soda in a medium bowl and stir with a whisk. Combine sugars, vanilla, vegetable oil, yogurt, mayonnaise, and applesauce in bowl of electric mixer, blending well. Add slightly beaten eggs, blending until well combined. Stir in carrots, pineapple, coconut and raisins. Divide equally between two prepared cake pans. Tap pans on counter to remove any air bubbles. Bake 30-40 minutes. Cool on wire rack and frost when completely cooled. sprinkle top of cake with walnut pieces.

FROSTING:

Blend cheeses and butter with electric mixer until whipped and creamy. Add vanilla and blend. Add powdered sugar, tasting to ensure it's slightly sweet, but not overwhelming.

ENJOY!

Easter Delights

What better time to start something new than at Easter? So here it goes, my first blog entry...

We are usually traveling around the holidays, but this year, we decided to stay put. This gives me the pleasure of cooking a holiday meal at home for a change. The cookies pictured above were originally created for my cousin's spring-themed wedding shower last year. My sister loved them so much that she requested I make them again year, suggesting that they would also probably be well suited as a gluten-free cookie. She was right. 

GLUTEN-FREE TRIPLE CHOCOLATE BIRD'S NEST COOKIES

1/2 c. (1 stick) butter, softened

3/4 c. granulated sugar

3/4 c. packed light brown sugar

1 tsp vanilla extract

2 eggs

1 tablespoon milk

2-1/4 c. gluten-free flour blend (see note)*

1/3 c. cocoa powder (alkalized or non-alkalized) (I used Hershey's special dark, as I had it on hand, oddly enough)

1 tsp baking soda

1 tsp xanthan gum

1 tsp cream of tartar

1/2 tsp salt

1 c. dark chocolate chips

TOPPING:

1 c. toasted coconut

1 pkg. candy coated chocolate eggs (I usually use cadbury, but this time found M&M eggs)

1 can pre-made chocolate frosting (or if you are ambitious, you can make your own)

DIRECTIONS:

Preheat oven to 350 degrees. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add eggs and milk; beat well. Whisk together flour, cocoa, baking soda, xanthan gum, cream of tartar, and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips. Drop dough by generous spoonfuls onto baking sheets lined with parchment paper. Bake 10-11 minutes. Cool on a wire rack.

When cookies are fully cooled, frost surface of cookie with a thin layer of chocolate frosting. Place two chocolate eggs on center of frosted cookie. Sprinkle with toasted coconut, pressing lightly to adhere to cookie, shaking off excess. 

YIELDS APPROXIMATELY 30 COOKIES

*NOTE: I use a blend of tapioca starch, arrowroot starch, potato starch, sorghum flour, oat flour, garfava flour, and a little bit of white rice flour (too much rice flour yields a grainy texture). Various flour combinations yield different textures in gluten-free baking, but I find this blend fairly versatile. I'll post more about my flour combinations later.