Okay this one is for all those carrot cake addicts (like myself) who need yet another gluten free option. Carrot cake was, in fact, the last sin the day before my endoscopy and biopsies .... ah, the glory of full gluten and dairy, sugar and nut full fat carrot cake (I though I was going to die afterwards, by the way, so I don't recommend doing something that stupid).
My aim here was to make the "cake" as low-to-no added sugar and of course be GF. I gave in and made homemade cream cheese frosting since Jon loves dairy and would not choke down quinoa, flax, rice bran and other high protein and fiber blasphemies in a "cake". However, I must say, the cream cheese frosting really made the cake; I scarfed down 2 huge pieces which I now also regret :) The good news is that it is delicious and as low glycemic index as I could make it. The high protein and fiber also help soften the impact of the natural fruit sugars.
My aim here was to make the "cake" as low-to-no added sugar and of course be GF. I gave in and made homemade cream cheese frosting since Jon loves dairy and would not choke down quinoa, flax, rice bran and other high protein and fiber blasphemies in a "cake". However, I must say, the cream cheese frosting really made the cake; I scarfed down 2 huge pieces which I now also regret :) The good news is that it is delicious and as low glycemic index as I could make it. The high protein and fiber also help soften the impact of the natural fruit sugars.
Cake:
1 c. washed quinoa
3 T. ground flax
1 heaping T. xantham gum
1/2 c. rice bran
1/2 c. buckwheat flour
1 T. organic shredded coconut
1/4 c. raisins
3 shredded or finely grated carrots
1 15 oz. can unsweetened crushed pineapple with very little of the juice
2 free range eggs
1 heaping T. baking soda
1-2 c. assorted unsalted walnuts, almonds, pistachios, cashews
1 sprinkle of whole flax seeds (crunchy texture)
Seasonings:
cinnamon (lots)
Optional: nutmeg
1 dash of cayenne pepper
1 heaping T. natural brown sugar
Frosting:
1 8 oz brick light cream cheese (or tofu or rice cream cheese)**
1/2 c. organic plain yogurt**
1 T. shredded organic coconut
**For a non-dairy, vegan alternative, see Coconut Frosting
For another carrot cake recipe, see my Veggie Carrot Spice Cake
Combine all dry cake ingredients, then add egg, pineapple, carrot, nuts and raisins. Mix until moist to slightly wet. The quinoa and flax will absorb the excess moisture as it rests and cooks. Preheat your oven to 350 degrees and spray 8" cake pans. Fill cake pans and bake 20-30 minutes until cake is brown and an inserted toothpick comes out clean. Note that more flax will decrease the cooking time and brown the top faster. Take out the cake layers and cool on wire racks; when the layers are cool, frost and stack them (or just sprinkle with more cinnamon and munch!). I also threw a little of leftover drained crushed pineapple in the middle. (I think apples will be a good addition come fall when they're in season.)
This recipe is gluten free.
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