So often, egg-free and gluten-free cake recipes just don’t measure up to the expectations of those familiar with the texture and taste of egg-based cakes made with wheat flour. But this delicious carrot cake is an exception.
Gluten Free Flours
Made with a mixture of brown rice and tapioca flours (also called tapioca starch) and using ground in place of eggs, the texture of this cake is nothing like those stiff and crusty packaged mixes that combine white rice flour with potato starch and a dozen or chemical additives to boot.
Surprising Flavour Combination
The combination of coconut with the traditional spicy carrot cake flavours is surprisingly irresistible. Another sweet surprise is that this cake is sweetened completely without sugar. It relies on powdered stevia for its sweetness.
Irresistible Taste Sensation
The shredded sweet coconut topping as it’s baking in the oven fills the air with the wonderful scent of toasted coconut. In addition to the coconut in the cake, the topping takes the whole coconut flavour thing right over the top. Coconut lovers and carrot cake lovers, unite!
- 1 ½ cups grated carrots
- ¾ cup shredded unsweetened coconut
- ¾ cup chopped walnuts
- ¾ cup vegetable oil
- 4 teaspoons powdered stevia (or follow directions on package to make the equivalent of 1 ½ cups sugar)
- 3 heaping tablespoons ground flax seed
- ½ cup water
- 1 ½ cups brown rice flour
- 1 ½ cups tapioca flour
- 1 teaspoon cinnamon
- 1 ½ teaspoons ginger
- 2 teaspoons baking powder
- 1 teaspoons baking soda
Sweet Coconut Crumble Topping
- 1 ½ cups shredded unsweetened coconut
- 2 teaspoons powdered stevia
- 2 tablespoons pure maple syrup
- 2 tablespoons vegetable oil
- Pre-heat oven to 350 degrees F. Oil one 7 x 11 (2 quart) cake pan. In a large mixing bowl combine grated carrot, coconut, walnuts, vegetable oil, stevia, ground flax seeds and water. Stir until well mixed.
- Stir together dry ingredients and form a well in centre. Add carrot mixture to dry ingredients and mix till well blended. Spoon into cake pan.
- In a separate bowl, combine crumble topping ingredients. Spoon topping over cake batter, spreading evenly to edges of pan. Press the topping lightly into the batter.
- Bake for 30 minutes or until an inserted toothpick comes out clean.
