Carrot Cake - Free of grains, gluten, dairy, eggs, corn, soy, sugar, starch, gums

 

My sweet husband, Scott,  has been my inspiration to create this yummy allergy-friendly carrot cake. His favorite cake of all time is carrot cake and this week was his birthday.

A few years ago I designed a gluten-free sugar-free carrot cake, but now that we are eating grain-free it was time to create a new recipe. I asked him what he specifically liked about carrot cake and he described a chunky cake with nuts and raisins.

My first thought was to make a cake for him, but that I would just not eat it. That would be good - he would be happy... When I mentioned this, Scott encouraged me to make a cake that all of us could eat, even me.  That is what he wanted (I really wanted this too.)

I decided to use my biscuit recipe as a starting point, and played with it a bit. Since the batter is grain-free, sugar-free, starch-free and (amazingly) egg-free, it looked very different than traditional cake batter.  I had to smooth it into the shape I wanted. At first look, I didn't think it would work, but I knew I had to start somewhere. Instead of making full, 9-inch cakes, I baked two cupcakes to see how it would work.

When I removed the test cakes from the oven I had low expectations... until I tasted it.  I was amazed at the wonderful moist cake.  It was a winner!  I could have just danced! But instead of dancing, we cooked the rest of the batter, and ate and ate and ate....all were gone in a blink of an eye. 

Except this one.  No one dared to eat the "pretty one".  Mom needed to get a picture!

The cake by itself was really wonderful to me.  No icing was needed, but since this was for my "special guy" I wanted to make it look like a "special day" cake.  I made the frosting hoping for something to mimic cream cheese. It doesn't taste as close to cream cheese as I would want, but my family liked it all the same. There was no way I could keep testing more icing and not risk getting sick.  I would love to keep working on more icing, but for now I will be happy with the way it is. My family reassured me that it was great and proceeded to eat all the icing leftover in the fridge. To give more options for different diets,  I am including two other recipes for whipped cream and coconut creme icing at the end of this post.

And Happy Birthday to my sweet husband, Scott!  A cake just for you! ;)

 
Grain-Free Carrot Cake
 ~created by The Gluten-Free 'Dish'

Free of:  Grains,  Gluten,  Dairy,  Eggs, Corn, Soy, Sugar, Starch, Gums, Cinnamon, Vanilla, and  Almond

I use my electric mixer to make this cake.

Add to the mixing bowl:
5 Tablespoons chia seed ground
6 Tablespoons water 

Mix well.

Add:
1/2 cup unsweetened organic applesauce +2 Tablespoons
18 drops stevia liquid
3 Tablespoons raw organic honey
5 Tablespoons organic palm shortening
1 tablespoon organic apple cider vinegar

Mix well.

Add:
1 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 cup pecan meal
1/2 cup coconut flour

Mix well.

Add:

1 1/2 cups shredded organic carrots, approximately 3 carrots, shredded (I use the food processor with the disk attachment.) 
1/2 cup pecans, chopped small
1/2 cup organic raisins

 Mix well.  
 The batter looks like this:

Line a muffin pan with natural paper baking liners. Use a medium size cookie scoop to make balls and shape and smooth with your hands.  Drop them into the muffin pan.

 Bake cupcakes in a preheated oven at 350 degrees Farenheit for 12 minutes. 
This recipe makes approximately 15 cupcakes.

Or a 9" round layer cake,  Be sure to grease cake pan and line with parchment paper cut to fit the bottom of the cake pan. Bake for approximately 15-20 minutes.  Allow to cool about 10 minutes before flipping the layer cake onto a flat surface to cool. 

Cashew Creme Frosting  (pictured above)

1 cup raw organic cashews, soaked in water 2-3 hours rinsed and drained.

8 drops stevia

4 tablespoons coconut milk

2 tablespoons coconut oil

2-3 tablespoons raw organic honey

Place ingredients in a high powered blender like a Vita-Mix and blend well until smooth.  Spoon on top of the cakes and top with chopped pecans if desired.

Other delicious options to replace the Cashew Cream Icing:


1. Coconut Creme Whipped Topping   (Pictured on my blog here)

1 can of coconut milk, full fat, chilled in the refrigerator (I use Thai Kitchen brand)
a few drops of stevia to your taste or honey

Chill the full fat coconut milk in the refrigerator. When ready to serve remove the canned coconut milk from the refrigerator. Do not shake.  With a spoon remove the fat or solid part of the coconut milk, leaving the liquid behind. Add sweetener to your taste. Whip with a hand mixer until creamy.

2. Coconut Creme Icing  (pictured on my blog here)

Inspired and adapted from Elana's Pantry

1/2 cup coconut milk, full fat, cream from the top, refrigerated ahead to chill (I use Thai Kitchen brand)
1 1/2 tablespoons Lakanto
pinch of sea salt
2 1/2 teaspoons arrowroot powder
1/2 tablespoon water
1/2 cup coconut oil

In a medium saucepan on low heat combine the coconut milk creme from the top of the can with the Lakanto and salt until the dry ingredients dissolve.

In a small bowl, combine arrowroot and water to form a smooth paste and add to the saucepan.

Using a hand mixer combine the ingredients in the saucepan and bring to a boil for a second (BRIEFLY because this will thicken quickly).

Remove saucepan from the heat and blend in the coconut oil with the hand mixer.

Put the saucepan into the freezer for 20-25 minutes until the icing is solid and turns white (set a timer so you don't forget).

Remove from the freezer and mix again with the hand mixer until fluffy.
Spread on a cooled cake and enjoy. 

Debbie's Notes: 

1. Since this cake is egg-free and made without guar gum or xanthan gum to hold it together, it is more delicate and doesn't hold together as well as it would with those ingredients. We think it is best to eat this cake with a fork in order to avoid sharing this with your favorite four-legged friends!  We don't mind using a fork, if it means we get to eat cake.  Of course you get to decide how your eat your cake, but just be sure to enjoy every bite!

2 .Just so you know when I refer to "allergy-friendly." I mean that all my families allergies are accounted for.  This cake uses pecan meal, so if you are truly nut allergic this may not work for you.

Love in the Kitchen: The Healthy Pumpkin Apple Spice Oatmeal Cookie

My youngest son is persistently optimistic. Each time he goes with me grocery shopping he is determined to find a store bought cookie that I will let him eat. He doesn't want home made cookies, but something he can buy from the store. There is the illusion that cookies in those beautiful packages must be more delightful, I guess. Most of the time we purchase pre-cut fruit and he loves it. As he enjoys his fruit, the thoughts of the unfulfilled desire fade away...at least for this shopping trip.

A yummy cookie is always welcome in my house, but there are certain requirements that have to be met. Healthy and free of allergens is a must. Between the boys and I, we have a long list of food intolerance's that make purchasing cookies very difficult . Therefore, I get lots of practice baking without gluten, dairy, egg white, soy, sugar, rice, vanilla, almonds, peanuts, and cinnamon- the ingredients that are in most store bought cookies.

During the last year, I have been experimenting with many versions of Meghan Telpner's recipe, The Ultimate Healthy Cookie. I love that her recipe works very well with different variations of gluten-free flour and it may be made without starches or gums. This recipe is a great addition to your recipe collection, especially if you need to rotate gluten-free flour or eat grain-free. You can make this cookie to suit your dietary needs and enjoy every bite! If you haven't visited Meghan's blog, Making Love in the Kitchen, click here to be inspired by her knowledge and delicious and healthy recipes.

This is our favorite adaptation of Meghan's The Ultimate Healthy Cookie.

The Healthy Pumpkin Apple Spice Oatmeal Cookie

No: Gluten, Dairy, Sugar, Egg Whites

1 cup gluten-free flour (I like 1/3 cup coconut flour, 1/3 cup sorghum flour, 1/3 cup quinoa flour)
1/2 cup chopped pecans *(optional) (use freshly shelled if eating a diet that is candida-safe)
3 tablespoons ground flaxseed meal
1/3 cup Lakanto (may be purchased from The Body Ecology Diet)
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground ginger
1/4 cup unsweetened coconut *(if omitting the pecans, increase to 1/2 cup coconut)
1/2 cup certified gluten-free oats (or quinoa flakes)
1 large heaping handful of love

Mix dry ingredients with a whisk and then add the following wet ingredients and stir with a spoon until well mixed.

1 egg yolk
7-8 tablespoons coconut oil, melted
7 drops of stevia liquid
1/4 cup organic canned pumpkin puree
1/4 cup organic applesauce, unsweetened
add enough water for the dough to soften and hold together when shaped with your hands

I use my hands to shape into balls and press them down onto a stainless steel cookie sheet that has been greased with Spectrum Naturals organic shortening. These do not spread so press them thin as you like them.
Bake in a preheated oven at 375 degrees F. for about 19 minutes or until they are brown.



Here is a photo of another version of this recipe without pumpkin. I made this with 1/2 cup of Blackberry Applesauce, Enjoy Life Chocolate Chips and 1 cup of this gluten-free flour mix:

1 1/2 cups sorghum flour
1 cup cornstarch
1 cup tapioca starch
1/4 cup millet flour

The Creamiest Pumpkin Pie Ever

Alright, I know it's not November and traditionally pumpkin pie is a Thanksgiving dessert, right? Well, yes, I am a bit late posting this pumpkin pie recipe. I suppose I am the perfectionist at heart and I like to be sure that the recipes I create and share with you are my best.

There are many reasons to enjoy pumpkin pie all year long. Nutritionally, pumpkin is loaded with Beta-carotene which converts to vitamin A in the body. A half cup of canned pumpkin provides 953 mcg of vitamin A. Dr. Natasha Campbell-McBride, MD, author of the book, Gut and Psychology Syndrome, lists Vitamin A among the top five necessary supplements essential for those with digestive disorders, and of course, states that food sources of nutrients are best. She writes, "Leaky gut and malabsorption are the typical results of a vitamin A deficiency." Our immune system must have Vitamin A to be strong and healthy.

Pumpkin also provides Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus. Pumpkin is also a very good source of Dietary Fiber, Vitamin C, Riboflavin, Potassium, Copper and Manganese.

Liver is a great source of Vitamin A, but I really don't think I will be able to convince my children or husband to eat it, so pumpkin pie looks like a winner to me!

This is a very creamy and wonderful recipe for anyone, but was created for my family who enjoy pie with No: gluten, dairy, sugar, egg whites, and cinnamon. We love it and I hope you will, too. (You can see in the photo, by the little hand, that my son was standing by and ready to eat this piece of pie. Waiting for me to take food pictures is a big lesson in patience.)


The Creamiest Pumpkin Pie Ever
No: Gluten, Dairy, Sugar, Egg Whites, or Cinnamon

Pumpkin Pie Filling:

3 egg yolks
1/4 cup water
1 can pumpkin puree
3/4 cup coconut milk, lite
8 drops of stevia liquid

1/6 cup Lakanto (that's 1/2 of the 1/3 cup)
1/4 teaspoon sea salt
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger root
1/8 teaspoon cloves

Mix the wet ingredients together in a mixing bowl. Then add the dry ingredients and stir with a whisk until mixed very well.

Pour the filling into the unbaked pie shell. The pie crust recipe is from the previous post and may be found by clicking here.
Bake in the oven at 425 degrees Fahrenheit for 15 minutes. Lower the temperature to
350 degrees Fahrenheit and bake for 35-40 minutes more.

Carrot Cake with Coconut Creme Icing Gluten-Free, Dairy-Free & Sugar-Free

Now for the GOOD stuff! Carrot cake with coconut creme icing!

I really don't think I have made any cake that tastes as delicious as this one. The taste and texture is just as I remember carrot cake before my gluten-free days. However, I'm most excited, because it is sugar-free. I use The Body Ecology's Lakanto which is safe for people on the anti-candida diet. There are many stages to the anti-candida diet, so you will need to know your own body and how the starches affect you. You will never miss the sugar in this cake!

I love this cake! But most important my husband and boys loved it and my selected "taste testers"! Finally a cake that is safe for us that tastes absolutely delicious and that everyone enjoys.

This is not a sugary sweet tasting cake, but with the addition of the coconut creme icing it was a perfect combination. It is a cake that I believe needs to be eaten slowly while enjoying every taste sensation of each bite. Can you tell that I love this!

When I look at these pictures, I just want to go back to the kitchen and make more! Now I keep a can of coconut milk chilling in the fridge just in case I want to make this.


Carrot Cake with Coconut Creme Icing
Gluten-Free, Dairy-Free & Sugar-Free

Preheat the oven to 350 degrees Fahrenheit.

Whisk the following dry ingredients together in a mixing bowl.

1 1/3 cups of gluten-free flour mix*
1/4 + 1/8 (or 3/8) cup Lakanto
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp salt
1/2 tsp xanthan gum

Add the following wet ingredients to the dry ingredients and beat them together on low speed with a mixer.

2/3 cup extra virgin olive oil
4 egg yolks **
1/4 + 1/8 (or 3/8) cup coconut milk, lite
7 drops Sweet Leaf Stevia liquid

Stir in:
1 1/2 cups finely grated peeled organic carrots
3/4 cup chopped pecans***

Place paper baking liners in the cupcake pan or grease with shortening. Divide batter into twelve cupcakes.

Bake for approximately 20 minutes or until a toothpick comes out clean. These are best not overcooked.


*The Gluten-Free 'Dish' Flour Mix

1 1/2 cups sorghum flour
1 cup cornstarch
1 cup tapioca flour
1/4 cup millet flour

OR:

*1/3 cup sorghum flour + 1 cup Gluten-Free Flour Mix

Gluten-Free Flour mix:
1 1/2 cups sorghum flour
1 1/2 cups potato starch
1 cup tapioca flour

This flour mix will require longer baking time.

** Due to my son's allergy to egg whites, I use just the yolks. If you try this recipe with whole eggs, please leave comments for me and others who may like to use the whole eggs. I suspect you may substitute 2 whole eggs.
***An important tip for those needing to avoid molds for candida overgrowth: Pecans should be freshly shelled and frozen until ready to use. I am blessed that my husband likes to shell them for me while watching football.

Coconut Creme Icing

Inspired and adapted from Elana's Pantry

1/2 cup coconut milk, full fat, cream from the top, refrigerated ahead to chill (I use Thai Kitchen brand)
1 1/2 tablespoons Lakanto
pinch of sea salt
2 1/2 teaspoons arrowroot powder
1/2 tablespoon water
1/2 cup coconut oil (I used Nutiva brand)

In a medium saucepan on low heat combine the coconut milk creme from the top of the can with the Lakanto and salt until the dry ingredients dissolve.

In a small bowl, combine arrowroot and water to form a smooth paste and add to the saucepan.

Using a hand mixer combine the ingredients in the saucepan and bring to a boil for a second (BRIEFLY because this will thicken quickly).

Remove saucepan from the heat and blend in the coconut oil with the hand mixer.

Put the saucepan into the freezer for 20-25 minutes until the icing is solid and turns white (set a timer so you don't forget).

Remove from the freezer and mix again with the hand mixer until fluffy.
Spread on a cooled cake and enjoy. Or better yet, call me!

Sweet Dreams Come True

For many years I have had to eat sugar-free to regain my health. Most people think eating sugar-free means that they can eat cookies on special occasions and parties, but not for me. Almost four years ago, I learned the hard way after making sugar cookies for my son's party and I tasted just one sugar cookie. It made me very sick. I had not eaten sugar or many carbs for about 4 years before that. My doctor said it was like adding fuel to the fire.

There was a huge learning curve becoming sugar-free, gluten-free and dairy-free, but I kept persevering almost in some sort of conquest to conquer this mountain in my life. I began learning to bake with vegetable glycerine, since it did not feed yeast. Next came stevia which I had to conquer. I tossed out many failed recipes. Somehow I knew that there would come a day that we would find an answer to the sugar blues and thankfully my dream has now come true with the addition of The Body Ecology Diet's, Lakanto.

According to The Body Ecology site:

What Is Lakanto Made From?

The two natural ingredients in Lakanto are Non-GMO erythritol and the supersweet extract of the luo han guo fruit

Erythritol is a sugar alcohol naturally found in grapes, pears, mushrooms, soy sauce, cheese, wine and beer, so it and has been part of the human diet for thousands of years.

You may be familiar with other sugar alcohols like xylitol, sorbitol, and malitol used in sugar-free candies and chewing gum. But erythritol is different and much better than these other sugar alcohols because it is FERMENTED. Yes, it is made by fermenting the sugar in corn.

Many people have trouble with foods sweetened with sugar alcohols. Diarrhea and gas and bloating are frequent complaints. But Lakanto does not cause diarrhea, gas and bloating. We believe it may be because Lakanto is made by fermentation while the other sugar alcohols are made from hydrogenation.

The exotic and rare luo han guo fruit grows in the mountains of China. People there have used it for years as a sweetener and folk remedy for coughs, fevers, phlegm, and digestive distress. The extract of the luo han guo fruit is 300 times sweeter than sugar, with virtually no calories, and is one of the key "secrets" that makes Lakanto THE ideal natural sweetener!

I bought my first bag last year when it came out and I tried it with the recommended 1:1 ratio to replace sugar. I was disappointed and felt I had wasted my money, but then this Spring after baking with agave nectar and knowing it was not going to help yeast issues, I decided I had to try the Lakanto again. I am so glad that I did. Now I had many recipes that were made with agave nectar in small quantities, so why not try the Lakanto in the same quantities?

YES! It worked very well! I have spent the last several months testing this product in my kitchen and more importantly my body. I am so pleased to share this with my friends and will be posting some of my adapted recipes very soon. Sweet dreams do come true.