By Elizabeth Gordon

Moist Carrot Cake

SERVES 8 TO 10

When I made this cake for the first time, I served it without telling anyone that it was gluten-, dairy-, soy-, nut- and egg-free. One friend still swears it’s the best carrot cake she’s ever had. Top it with Vanilla Buttercream Frosting. Store the frosted cake, covered and refrigerated, for up to three days.

2 cups Betsy’s Baking Mix
2 tablespoons ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon xanthan gum
½ teaspoon salt
¾ cup water
¼ cup ground flaxseed meal
1½ cups granulated sugar
1⅓ cups canola oil
2 teaspoons vanilla extract
2 cups peeled grated carrots (about 4 large carrots)
1½ cups raisins
1 recipe Vanilla Buttercream Frosting

1. Preheat the oven to 350 degrees. Lightly grease three 8-inch round cake pans and line the bottoms of the pans with parchment paper. Then lightly grease the parchment paper.

2. In a large bowl, whisk together the baking mix, ginger, baking soda, cinnamon, xanthan gum and salt. In a small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes.

3. In the bowl of a stand mixer, cream together the sugar and oil. Add in the vanilla and then the flaxseed mixture and beat for 1 minute. Stir in the dry ingredients and then fold in the shredded carrots and the raisins.

4. Pour the batter into the prepared pans, smooth the tops with a knife and bake for 30 minutes, or until the cakes are golden and a toothpick inserted in the centers comes out clean.

5. Let the cakes cool completely in their pans on a cooling rack. Turn the cakes out of the pans and remove the parchment paper. Frost the top of each cake layer with the frosting. Transfer 1 layer to a serving plate and stack the other layers on top. Frost the sides of the cake.

Each serving with frosting contains 1211 calories, 74g total fat, 22g saturated fat, 0g trans fat, 0mg cholesterol, 645mg sodium, 147g carbohydrate, 4g fiber, 4g protein.

 

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Betsy’s Gluten-Free Baking Mix

MAKES 7½ CUPS

This flour blend is enough for about three cake recipes. Whisk it thoroughly each time before using.

3¾ cups garbanzo bean flour
2¼ cups potato starch
1½ cups tapioca starch/flour

1. Measure flours into a large container with an airtight lid. Stir very well with a wire whisk until evenly incorporated and no white spots remain. Then seal the container and shake it vigorously for 1 minute.

2. Store in a cool, dry place for up to 3 months.

 

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Vanilla Buttercream Frosting

This versatile recipe works for everything from a cake frosting to a decadent topping for cinnamon rolls. The frosting may be used immediately or stored in an airtight container and refrigerated for up to one week. Makes enough to generously frost and fill one 8- or 9-inch layer cake or 24 cupcakes.

2 cups organic palm oil shortening
2 cups Marshmallow Cream or commercial brand, if tolerated
3 cups confectioners’ sugar, sifted
1 tablespoon vanilla extract
½ teaspoon salt

1. In the bowl of a stand mixer, beat together the shortening and the marshmallow cream on medium-high speed for 3 minutes. Scrape down the sides of the bowl, add the confectioners’ sugar, and beat until the mixture is light and fluffy.

2. Blend in the vanilla and salt until thoroughly combined.

 

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Marshmallow Cream

MAKES 4 CUPS

Marshmallow cream reminds me of ice cream sundaes and my mother’s homemade fudge, things that are now my dietary taboos. Finding out that it was made with eggs devastated me, so I was happy to create this alternative. I recommend using Lyle’s Golden syrup instead of corn syrup as a natural alternative, but it will yield an off-white color. If this bothers you, use corn syrup instead.

½ cup cold water
3 packages unflavored gelatin
2 cups Lyle’s Golden Syrup or corn syrup
2 cups confectioners’ sugar, sifted
1½ teaspoons vanilla extract
½ teaspoon salt

1. In a small saucepan, add the cold water and sprinkle the gelatin over it. Let stand for 5 minutes. Add the Lyle’s Golden Syrup and heat the mixture over medium heat, stirring constantly, for 4 to 5 minutes, or just until the gelatin is completely dissolved.

2. Pour the gelatin and syrup mixture into the bowl of a stand mixer and beat for 3 minutes on medium speed, and then for 12 minutes at medium-high speed. The mixture will become thick, fluffy and very sticky, just like commercial marshmallow cream.

3. Stir in the confectioners’ sugar, vanilla, and salt until combined, then beat on medium-high for another 2 minutes. Scrape down the sides of the bowl and beat for another minute. The longer it sits at room temperature, the stickier (more like a marshmallow) it will become.

4. Store, covered and refrigerated, for up to 3 days. Or store in an airtight container in the freezer for up to 3 months. To defrost the cream, just place it in the refrigerator for several hours, and then let it sit at room temperature for another hour.

Each tablespoon contains 45 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 25mg sodium, 12g carbohydrate, 0g fiber, 0g protein. LW

Cake recipes excerpted with permission from Allergy-Free Desserts (John Wiley & Sons, Inc.) by Elizabeth Gordon. www.allergyfreedelights.com

Read More on These Topics

• Celiac/Gluten Free
• Casein-Free/Dairy Free
• Nut Allergies
• Soy Allergies
• Cooking
• Dessert