Gluten free flours

Hey Karen,
I have been delving into Gluten Free Vegan recipes since my husband was told he needed to switch to this diet and he loves sweets just like me. I came cross this recipe and it is really good. Especially with the vegan cream cheese buttercream I found. The cake is a little dense but I am finding that all the gluten free vegan recipes I have tried are dense. Here is the recipe and I hope you like it. I use King Arthur’s Gluten Free All-Purpose flour.

1 cup Sugar
6 Carrots Shredded
2 tsp Vanilla
1/2 cup Applesauce
1 tsp Baking Soda
3 tsp Baking Powder
3 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Salt
2 1/4 cups Gluten Free Flour
1 cup Almond Milk
1 tsp Xanthum Gum
1/2 cup Canola Oil

Instructions:
Preheat oven to 325.
In a large bowl, whisk together the flour, xanthum gum, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.
Mix the dry ingredients into the bowl with the wet ingredients.
Fold in the carrots and stir until just combined.
Bake 15-20 minutes or until toothpick comes out clean.
Let cool completely before frosting.
Makes 18 cupcakes.

Hi Karen. I would do the recipe as above and substitute gluten free flour as suggested, but be aware that it does not rise any where near as much so you need to make a larger quantity.

Thank you ladies xx it sounds delicious, I love the sound of this recipe, and loving the idea of the addition of apple sauce. Thanks Mandy, I’ll double up on the quantity.

Hey Karen
There’s a member here, Teri, Canadian like me. She bakes exclusively Gluten free. Her cake business is registered Gluten free. I’m sure if you pm her, she’d be able to help you.
Cakes by MsGF – CakesDecor
https://cakesdecor.com/MsGF/cakes

I tend to use almond meal instead of flour for gf but that usually requires whole new recipes & won’t work for nut allergies of course. Xanthan gum is the key in the above posted recipe, it replaces the gluten and without it the cake will be a horrible grainy brick. Ask me how I know 😂

Thanks June and Sawsen xx I think I can guess how you might know about the Xanthan gum Sawsen. Probably went well with custard though……..? xxxxxx

I also,have a recipe, not tried it, but decorator swears by it. Flour is replaced with 100% corn starch/flour. If you would like it, I can pm you the recipe Karen. I was going use it to make it for my neighbours daughter’s wedding. But besides eggs & nuts, she’s allergic to corn too!!

Here is one:

http://www.icedgembakes.co.uk/gluten-free-and-dairy-free-baking-recipes/carrot-cake/

This gal is in the UK and also has a book published. Recipes are good. You should be able to find the ingredients no problem.

This gals recipes use no xanthan gum, but I would add 1/2 – 3/4 teaspoon to the full recipe. I found it needed it. But don’t add too much.

Hope it helps.

There you go Karen. Teri saw the post and responded. Thanks Teri. 👍

Thank you so much June and Teri for caring and sharing xx
Just realised this must be the recipe you’re talking about June. I’ve got time for some practice xxx Thanks everyone x as usual you always come up trumps xxxxxxxxxxxxxxx love you all lots xxx