I am very excited to share this recipe! I was formulating it in my mind for a while. I had a bit of help from Gluten-Free Goddess and Oh She Glows. I built this recipe using Gluten-Free Goddess' carrot spice bread as a guideline, but it ended up being more like her bread then I originally intended.
Some might find that coconut and carrot and spices would be an odd combination for a loaf, but it's delicious! The coconut flour and coconut cream make this cake dense and moist and not dry or crumbling like a lot of gluten-free, vegan baking can get. The taste is not coconut. It tastes like the spices with a hint of carrot-sweetness. I used a full teaspoon of ground ginger, but next time I will only use 3/4. The batter on this was also a bit moist for me. You may need to add an additional tablespoon of flour, choose either sorghum or almond.
I hope everyone tries this at some point... really, gluten-free can taste REAL good!
Ingredients
Dry
1 cup sorghum flour
1/4 cup almond flour
1/2 cup tapioca starch
1/4 cup coconut flour
1 tbsp arrowroot starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp xanthum gum (I assume guar gum would be okay, too.)
1 heaping tsp. cinnamon
1 tsp. ground ginger
1/2 heaping tsp. nutmeg
Wet
1/2 cup organic agave syrup
2 tsp vanilla
1 small can full-fat coconut milk (use the water AND the cream)
2 flax "eggs"
(2 tbsp ground flax + 6 tbsp warm water, mix thoroughly and let sit for 5-10 minutes to gel up)
Mixins
1 cup grated carrot
1/2 cup raisins
1/2 cup roughly chopped walnuts, sunflower seeds or pecans, plus more for the topping
Directions
1. Preheat oven to 350f.
2. Mix the flax eggs and allow to sit.
3. Mix dry ingredients in large mixing bowl.
4. In medium mixing bowl, mix ready flax "eggs" with agave and stir. Add vanilla and cream. Use a mixer to mix the cream, or beat the cream with the liquid inside the can before adding to avoid clumps. If cream clumps occur, try to get them out but they will not ruin the recipe!
5. Pour wet ingredients in with dry ingredients and mix. Add carrots, nuts and raisins and stir until incorporated.
6. Pour batter into greased loaf pan. Smooth top with the back of a wet spoon.
7. Sprinkle finely chopped nuts on top, if desired. Push nuts with fingers into batter.
8. Bake for about 50-60 minutes. Leave it in the pan until cool enough to remove and then let it cool the rest of the way on a rack. Do not let it sit in the pan for too long or it will get soggy. Do not try to cut into it while it is still hot either, it will be fragile.
Serve with earth balance or a cream cheese spread and devour!
Some might find that coconut and carrot and spices would be an odd combination for a loaf, but it's delicious! The coconut flour and coconut cream make this cake dense and moist and not dry or crumbling like a lot of gluten-free, vegan baking can get. The taste is not coconut. It tastes like the spices with a hint of carrot-sweetness. I used a full teaspoon of ground ginger, but next time I will only use 3/4. The batter on this was also a bit moist for me. You may need to add an additional tablespoon of flour, choose either sorghum or almond.
I hope everyone tries this at some point... really, gluten-free can taste REAL good!
Ingredients
Dry
1 cup sorghum flour
1/4 cup almond flour
1/2 cup tapioca starch
1/4 cup coconut flour
1 tbsp arrowroot starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp xanthum gum (I assume guar gum would be okay, too.)
1 heaping tsp. cinnamon
1 tsp. ground ginger
1/2 heaping tsp. nutmeg
Wet
1/2 cup organic agave syrup
2 tsp vanilla
1 small can full-fat coconut milk (use the water AND the cream)
2 flax "eggs"
(2 tbsp ground flax + 6 tbsp warm water, mix thoroughly and let sit for 5-10 minutes to gel up)
Mixins
1 cup grated carrot
1/2 cup raisins
1/2 cup roughly chopped walnuts, sunflower seeds or pecans, plus more for the topping
Directions
1. Preheat oven to 350f.
2. Mix the flax eggs and allow to sit.
3. Mix dry ingredients in large mixing bowl.
4. In medium mixing bowl, mix ready flax "eggs" with agave and stir. Add vanilla and cream. Use a mixer to mix the cream, or beat the cream with the liquid inside the can before adding to avoid clumps. If cream clumps occur, try to get them out but they will not ruin the recipe!
5. Pour wet ingredients in with dry ingredients and mix. Add carrots, nuts and raisins and stir until incorporated.
6. Pour batter into greased loaf pan. Smooth top with the back of a wet spoon.
7. Sprinkle finely chopped nuts on top, if desired. Push nuts with fingers into batter.
8. Bake for about 50-60 minutes. Leave it in the pan until cool enough to remove and then let it cool the rest of the way on a rack. Do not let it sit in the pan for too long or it will get soggy. Do not try to cut into it while it is still hot either, it will be fragile.
Serve with earth balance or a cream cheese spread and devour!
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