Fall marks a big change in our house when it comes to cooking, namely the return of baking now that cooler weather means being able to use the oven.
One of my favorites is our receipt for Gluten Free Carrot Cake which we change up by not just using regular carrots, but fresh locally grown heirloom carrots from the nearby farmers market.
This is a large recipe as we tend to one big batch of baking, so you can easily cut this receipt in half with no problems.
2 1/2 cups brown rice flour
2 soy flour
1/2 cup potato starch
1/2 cup tapioca starch
2 tsp xanthan gum
2 tsp baking powder
4 tsp baking soda
1 tsp salt
3 tsp ground cinnamon
1 tsp ground nutmeg
2 1/2 cups granulated sugar
1 1/2 cups yogurt (or sour cream)
2 cups crush pineapple with juice
4 cups shredded heirloom carrots
1 1/2 cups raisins ( or 3/4 chopped walnuts, 3/4 cups raisins
In a large bowl add the first 10 ingredients and stir together until well blended and set aside
Using the large bowl of a Kitchen Aid stand up mixer add the eggs, sugar, yogurt and pineapple and mix until well blended. Then gradually add in the flour mix that you had set aside.
Once the batter is ready remove the bowl from the mixer and then add the raisins and carrots gradually and stir by hand.
The completed batter can now be used to make muffins or a cake.
For a cake you will need 2 x 13×9 inch pans and for the muffins 3-4 trays, we often wind up having enough batter for a two layer cake and a dozen muffins. Both the cake and muffins can be frozen for future use, just allow to the cake to thaw out a room temperature and we normally just microwave the muffins 20-30 seconds.
Preheat your oven to 350F and bake the muffins for 25-30min, for a cake the baking time will be closer to 30-40 min.