The Best Carrot Cake… Gluten Free & Amazing!!!!

Every birthday that comes up is a perfect way for me to show those that I love how much with a homemade birthday cake. I love to cook and prepare food with love and caring for my family. Most of that nourishment is organic and as local and fresh as I can get. This recipe is NOT a health food, but it is amazing! I only use high quality, organic ingredients and lots of love. I have been evlolving this recipe for many years and most people who try it say that it is ” The Best Carrot Cake Ever “. I have been asked for the recipe by many people, so here it is ……. I hope that you all enjoy it as much as our family does!

Love & Carrot Cake – Dr. C

Prepare food with Love….

Dr. C’s Best Organic Gluten-Free Carrot Cake

  • 2 cups Pamela’s gluten-free flour mix
  • 1/2 cup of coconut flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 3 eggs
  • 3/4 cup grapeseed oil
  • 3/4 cup buttermilk or 3/4 cup of milk and add lemon juice to make your own
  • 1 1/2 cups sugar ( I always use a bit less )
  • 2 tsp. vanilla
  • 2/3 cup crushed pineapple drained
  • 2 cups carrots grated
  • 1 1/4 cups chopped walnuts
  • 1/2 cup raisins
  • 1/2 cup coconut

Mix the dry together, mix the wet together, mix the fruits and nuts together. Then mix the wet to the dry, and then add the fruits and nuts. Mix well. Place in buttered and floured cake pans with a bit of parchment on the bottom. Bake in convection at 325′ until brown and set in the center. I usually go by the smell so good luck on the time. Just before the cakes come out of the oven start the cake glaze…. Yum, more butter!

  • Glaze
  • 1/2 cup organic butter melted with…
  • 1/2 cup buttermilk
  • 1/2 cup sugar ( a bit less )
  • 1/2 tsp. honey
  • 1/2 tsp baking soda

As soon as the cakes are out of the oven, pour the glaze on top and let it soak in. I sometimes poke the cakes with a small bamboo skewer to make small holes on top for the glaze to get into the center. Cool a bit then turn out on a cooling rack with parchment paper underneath to catch the extra glaze. Cool completely then ice.

  • Icing
  • 3/4 cup unsalted butter – room temp.
  • 9 oz. cream cheese – room temp.
  • 1 1/3 cup confectioners sugar sifted
  • 1/3 tsp. vanilla
  • 1/4 tsp fresh lemon juice

Mix together the butter and cream cheese until smooth add vanilla and lemon juice. Slowly add confectioners sugar until it tastes the way you like. Sometimes I add a touch of Himalayan salt to balance the sugar. Ice the cool cake and ENJOY!

About Barefootchiro

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