Gluten Free, Grain Free, Sugar Free Carrot Cake

My wife used to make a carrot cake which I loved.  However, over time, I’ve had increasing difficulty with many of the components.

I saw this recipe on Bob’s Red Mill.  I thought I’d give it a shot.  I had to make some clarifications to customize it to my needs and desires.

Here’s the first attempt.

Carrot Cake
Ingredient Quantity Units Supplier Part Number
black walnut, chopped (NOTE: not safe for dogs due to a possible mold. Substitute hazelnuts or peanuts or pistachios.) 1/2 cup nuts.com n/a
vanilla extract (NOTE: not safe for dogs.  Get vanilla bean and substitute.) 2 tsp McCormick 521000070865
pure maple syrup 1/2 cup Maple Grove Farms n/a
large eggs 4 n/a n/a n/a
olive oil 1/3 cup n/a n/a
lemon juice (squeezed from n lemons) 1 tbsp n/a n/a
ground ginger 1/2 tsp n/a n/a
ground cinnamon 2 tsp n/a n/a
grated carrot 2 cup n/a n/a
unsweetened shredded coconut 1 cup tbd n/a
baking soda 1 tsp bobsredmill.com n/a
baking powder 2 tsp bobsredmill.com n/a
tapioca flour 1/2 cup bobsredmill.com n/a
almond flour 2 cup bobsredmill.com n/a

NOTE: most carrot cake recipes contain raisins.  I have deleted that from this recipe to make it safe for my dog.

1 tsp vanilla extract = 2 inch piece of vanilla bean

Directions

1. Preheat oven to 350 degrees F.

2. Peel the ginger with a spoon.  Chop enough root to give 1/2 tsp.  Put ginger in a food processor and chop.  If you decide to use cinnamon stick, add that to the fun and blend as well.

3. Add the coconut to the food processor with the ginger and blend.

4. Place the dry ingredients  (cinnamon, baking soda, baking powder, tapioca flour, and almond flour) to a mixing bowl and stir until mixed completely.

5. Add the wet ingredients (ginger/coconut blend from step 2,  vanilla, maple syrup, eggs, olive oil, lemon juice) to the dry ingredients and mix.

6. Shred the carrots and fold the carrots and walnuts into the batter created in step 5. (Reserve some walnuts if you want to use them to garnish, step 11.)

7. Pour the batter into a form such as a square pan or a round pan or two round pans.  Depends on what you want the final cake to look like.

8. Bake in the oven until the cakes are golden brown.  Poke the center to verify that the cake is cooked through.  Should take 20-30 minutes.

9. Remove cakes from the oven and allow to cool for 15 minutes.  Remove the cakes from the forms and allow to cool for another 20 minutes.

10. Frost with icing.

11. Garnish.

 

Icing
raw cashew (Note: cashews are cooked to remove them from the shell even though they are labeled as raw.  Truly raw cashews may have a toxic resin from the shell.  You may want to boil the cashews first just to be on the safe side.) 2 cup nuts.com n/a
vanilla extract 1 tsp McCormick 521000070865
maple syrup 6 tbsp Maple Grove Farms n/a
lemon juice (squeezed from n lemons) 2 tbsp n/a n/a
salt 1/8 tsp n/a n/a

Directions

  1. Soak the cashews over night in water.
  2. Drain cashews and allow to air dry.
  3. Blend the cashews in a food processor until they become paste.
  4. Add 90% of the syrup and lemon juice while continuing to blend.
  5. Add the vanilla and salt while continuing to blend.
  6. Taste and adjust with the remaining 10% of syrup and lemon.
  7. Refrigerate until use (no more than 1 week).
  8. Lick the spoon and the inside of the container.

NOTE: be careful about feeding too much cashew to dogs.  They can take some, but not too much.

NOTE: be careful about feeding too much maple syrup to dogs.  Some can be beneficial, but too much can be harmful.

NOTE: vanilla extract contains alcohol which is really bad for dogs.  In the cake, that’s not a big deal, as the alcohol will evaporate in cooking.  In the icing, vanilla bean should be used.

Posted in: Gluten Free

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