16 September, 2014
Gluten-Free Tropical Carrot CakeComments : 10 Posted in : Dessert, Gluten-Free on by : Cook Plate Fork Tags: arrow root, Bake, Cake, Carrot cake, Casserole, cream cheese frosting, Flour, ginger root, gluten, gluten free, gluten free recipe, Gluten-Free, Gluten-free diet, paleo sweets, Starch, Xanthan Gum
Those who are bothered by gluten can suffer from digestive problems, skin problems, and even depression, too name a few.
There are alternative flours that do not contain gluten, and if you make them a part of your diet, they could help to improve your health.
Gluten-free Tropical Carrot Cake
1/2 tsp powdered ginger root
1 tsp sea salt
2 tsp ground cinnamon
2 tsp baking soda
1 tsp Xanthan Gum
Xanthan gum can be a little spendy so you can substitute it for any starch, like arrow root, corn, or tapioca.
The xanthan gum or any one of these starches are needed to replace the gluten. The starch or xanthan gum holds the flours together.
The Use Of Xanthan Gum In Gluten-free Baking Explain Here – Gluten Free Zucchini Cranberry Bread
Pour batter into baking pan ½ inch from top. Any extra batter can be used to make cupcakes (it should make 7).
Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Bake cupcakes for 15 to 20 minutes. Cool on wire rack. Remove cake from pan.
For the frosting combine 1/3 cup cream cheese, 2 cups powdered sugar, 2 tablespoons almond milk and 1 teaspoon vanilla extract. Beat together until smooth. Frost cake when completely cooled.
Save aside a small amount of frosting and mix half with food grade orange coloring and the other half with food grade green coloring.
Add frosting to a cake piper and pipe onto cake to form carrots and leaves with respective colors.
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