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Gluten-free carrot cake recipe?

l
LJS Mar 29, 2009 05:30 PM

In a moment of madness, I purchased a gluten-free frozen carrot cake from my local health-food store. My daughter is coming to visit and I thought I could just gussy it up with a cream-cheese frosting from my very own hands.

Imagine my horror when a scrutinization of the ingredients once I got it home revealed NO carrrots!

I can do my gluten-intolerant daughter better than that!

All I need is a good recipe. The ones from gluten-free websites call for purchased baking mixes and I would rather avoid that (In fact they can be hard to find where I live). I have successfully combined potatoe/rice/tapioca flours before (with xanthum gum) for fairly decent efforts and am ready to do it again.

Also any ideas with what I could do with this odd but expensive carrot-free carrot cake? Would this sort ot thing 'stale-up' for 'bread pudding? Or should I just toss it? It wasn't cheap.

  1. goodhealthgourmet Mar 29, 2009 06:17 PM

    one of the few things you can count on in this life...packaged GF baked goods will get *very* stale, *very* quickly. it may shrink up a bit as the gum/binder collapses, but it should work just fine in bread pudding. in fact, i think that's a great way to salvage it. you could also crumble some for yogurt or ice cream (either use as a topping or layer in parfaits), or process into fine crumbs for a GF crust for a pie, tart or cheesecake.

    in terms of recipes, there are *plenty* that don't call for purchased mixes...

    http://glutenfree.wordpress.com/2007/11/23/gf-carrot-cake-on-turkey-day/
    http://glutenfreemommy.com/carrot-cake/
    http://www.elanaspantry.com/carrot-cake/
    http://canarygirl.vox.com/library/post/luscious-carrot-cake-with-lemon-cream-frosting-gluten-free.html
    http://celiac.6.forumer.com/viewtopic.php?t=38
    http://www.recipezaar.com/Gluten-Free...

    OR, if you like the sound of one of the recipes that calls for Pamela's Baking Mix, use this recipe to replace the mix:

    1 ¼ cups brown rice flour
    1 ¾ cups white rice flour
    2/3 cup powdered buttermilk
    1 cup almond meal
    ¾ cup tapioca starch
    ¾ cup sweet rice flour
    ½ cup potato starch
    3 Tablespoons baking powder
    2 Tablespoons baking soda
    1 Tablespoon sea salt
    1 Tablespoon xanthan gum

    Sift all ingredients together and store in a sealed container or zipper bag. It will keep for several months in the refrigerator or freezer. You can use it in place of Bisquick, or any recipe that calls for Pamela's mix.

    2 Replies
    1. re: goodhealthgourmet
      l
      LJS Mar 30, 2009 07:38 AM

      Thank you SO much for advice, encouragement recipe references and the Pamela's Baking Mix sustitute!

      1. re: LJS
        goodhealthgourmet Mar 30, 2009 12:10 PM

        my pleasure! the GF transition definitely wasn't easy for me, so i'm always happy to help anyone else who needs it...particularly when they're so thoughtful as to go to the trouble to make GF goodies for someone else. i wish i had people who would/could do that for me!

        i hope it works out for you. i'd love it if you could post back after making the carrot cake to let me know which recipe you used & how it turned out.

        good luck!

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