You can make an egg-free version of this cake by replacing the eggs with flax gel. The cake’s texture will be denser and heavier but it will taste just as good. Enjoy it plain, with cream cheese frosting, jelly of your choice or top it with a dusting of powdered sugar.
This version has more protein and fiber than many other GF cakes.
2½ cups Gluten-Free Flour Mix
1 cup quinoa flakes
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg (freshly grated, if available)
1½ sticks (12 tablespoons) unsalted butter or dairy-free buttery spread, room
1½ cups light brown sugar, packed
3 large eggs or flax gel
2 teaspoons vanilla extract
¾ cup low-fat buttermilk, vanilla soy milk or milk of choice
2 cups finely grated carrots
¾ cup chopped nuts, optional
1. Preheat oven to 325 degrees.
2. Lightly grease a 10 or 12-cup Bundt cake pan.
3. In a medium bowl, combine flour blend, quinoa flakes, xanthan gum, baking powder, baking soda, salt and spices. Set aside.
4. In a large mixing bowl, beat butter until fluffy. Add brown sugar and beat until mixture is light and fluffy. Add eggs (or flax gel), one at a time, mixing well after adding each. Add vanilla and beat to combine.
5. On low speed, beat dry ingredients into butter mixture, alternating with buttermilk and ending with dry. Fold in carrots (and nuts, if used).
6. Spoon batter into your prepared pan, smoothing it out in the pan.
7. Place in preheated oven and bake 65 to 75 minutes or until golden and a toothpick inserted in the center comes out clean.
8. Cool on a rack for 10 minutes and then invert onto a serving plate and cool completely.
9. Slice and enjoy!
OPTIONAL: You can make muffins and top with cream cheese frosting. Delicious! If making muffins, grease your muffin tins, fill ¾ full and check after 10 minutes in the oven. Frost when cool.
From our home to yours, Tina Turbin.