For my birthday this year, I made a carrot and ginger cake to share with my colleagues. I know some of them are on a gluten-free diet, so I decided to challenge myself to make a gluten-free version of the recipe.
I found a recipe here, which the nice lady Hungry Girl Porvida says she adapted originally from a Martha Stewart recipe. I adapted it some more, making it gluten free and more like the birthday cake of my dreams.
If you are on a FODMAPS diet, this recipe could use gluten-containing white wheat flour or whole wheat flour, depending on how much other gluten containing products are in your diet generally. As for myself, I like to steer away from the gluten when I am making things for myself, so that I can gluten it up when I go out to fancy dinners. There's not much I dislike more than being picky about what I order when the options are all so tasty.
I made a practise cake, and just as well! It was tasty, but in a hippy-granola kind of way. It turned out more like a carrot bread (yummy with lots of butter!) and less like a festive cake. I adjusted the recipe again, and made a new cake. The second cake turned out much better than the first. The main comment from my colleagues was 'It was just like real carrot cake! You would never know it was gluten-free.' To my ears, this was high praise indeed. Here is the recipe:
Ingredients - cake
1 cup buckwheat flour
1 cup almond meal
2 tablespoons tapioca starch
1 teaspoon baking powder
0.5 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup brown sugar
1.5 sticks/150g butter
1.5-2 cups grated carrot
1 tablespoon grated fresh ginger
1 teaspoon vanilla
juice of 1 lime
Ingredients - icing
0.5 packet of cream cheese
0.5 packet of icing sugar
rind of 1 lime
Preheat to 350ºF/180ºC
- Grease and line baking pan of your choice (I used a 9-inch spring form pan)
- Mix dry ingredients.
- In a separate bowl, mix butter and sugar.
- Add eggs to butter and sugar.
- Mix carrot, ginger, vanilla, and lime juice.
- Add carrot mixture to eggy sugar butter mixture.
- Fold dry mixture into wet mixture. The mixture should have the consistency of normal, sludgy-looking batter. If it doesn't, add some liquid (juice from squeezing grated carrots in your hand, or some lactose-free milk works fine).
- Spoon batter into baking pan.
- Cook for approx 75 minutes*.
* Please note, I live at 4,400 feet (1,300m) above sea level , and apparently this does crazy things to baking. If you live at a significantly different level of elevation, check on the cake in the oven frequently. It might take more or less time to bake. Your cake might rise more than mine, too.
Instructions for icing are pretty simple - just mix all ingredients together, and then slather on the cake (after the cake has cooled).