This recipe is from a time when I was still eating sugar and grains... I will keep you posted if I manage to develop a paleo version. I am posting this for those who don't restrict their foods as much as I do...
Yields 1 cake or approx. 18-20 cupcakes
Ingredients
2.5 cups gluten-free all-purpose flour
1 Tbsp ground cinnamon
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1 pinch ground clover
1 pinch ground ginger
1 pound peeled carrots
2 cups raw cane sugar
4 flax eggs
3/4 cup sunflower seed oil
For the frosting:
Powdered sugar
Lemon juice
Ideas for decorations:
Ground cinnamon
Cocoa powder
Raisins
Unsalted pistachios
Walnut halves
etc.
Instructions
Preheat oven to 350°F/ 180°C.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger in a bowl until combined.
Shred carrots and add them to the bowl.
Add sugar and flax eggs in food processor and combine. With processor still running, add oil in steady stream. Process to creamy consistency.
Transfer mixture to bowl and combine with a spatula until thoroughly combined.
Pour batter in a cake or muffin pan and bake (30-35 min for the cake, 20 min for the muffins in a convection oven).
Combine powdered sugar and lemon juice to get a frosting (it has to be rather firm and creamy, not very liquid. Add juice slowly until you get the consistency you need, if too liquid, add powdered sugar).
Once the cake/ muffins are cool, add frosting on top with a baking brush or a teaspoon and decorate.
Yields 1 cake or approx. 18-20 cupcakes
Ingredients
2.5 cups gluten-free all-purpose flour
1 Tbsp ground cinnamon
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1 pinch ground clover
1 pinch ground ginger
1 pound peeled carrots
2 cups raw cane sugar
4 flax eggs
3/4 cup sunflower seed oil
For the frosting:
Powdered sugar
Lemon juice
Ideas for decorations:
Ground cinnamon
Cocoa powder
Raisins
Unsalted pistachios
Walnut halves
etc.
Instructions
Preheat oven to 350°F/ 180°C.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger in a bowl until combined.
Shred carrots and add them to the bowl.
Add sugar and flax eggs in food processor and combine. With processor still running, add oil in steady stream. Process to creamy consistency.
Transfer mixture to bowl and combine with a spatula until thoroughly combined.
Pour batter in a cake or muffin pan and bake (30-35 min for the cake, 20 min for the muffins in a convection oven).
Combine powdered sugar and lemon juice to get a frosting (it has to be rather firm and creamy, not very liquid. Add juice slowly until you get the consistency you need, if too liquid, add powdered sugar).
Once the cake/ muffins are cool, add frosting on top with a baking brush or a teaspoon and decorate.
No comments:
Post a Comment