Gluten Free Zucchini Carrot Cake

Zucchini is so versatile and can be used in so many different ways. You can make breads, cakes, brownies, pies, pizza  and lasagna. 

Therefore, having a large garden, with fresh produce, is a plus when you want a healthy gluten free dessert.

Ingredients to make the Gluten Free Zucchini Carrot Cake

• 4 large eggs
• 2 cups  coconut sugar
• 1-1/3 cups olive or coconut oil
• 2-1/2 cups all-purpose gluten free flour; I use Bob Red Mills
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon Himalayan salt
• 2 cups finely shredded carrots; I used organic rainbow carrots 
• 2 cups finely shredded zucchini
• 1 cup coarsely chopped pecans or walnuts; optional

Frosting if desired:

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 5 cups confectioners' sugar
• 2 teaspoons vanilla extract
• Whole or chopped pecans or walnuts for garnish, optional

Instructions to make the Gluten Free Zucchini Carrot cake:

1.  Preheat the oven to 350 degrees.
2.  Using a large mixing bowl beat eggs and sugar until frothy. Gradually beat in oil. 
3. Combine all the dry ingredients one by one leaving the flour to last. Beat a couple of minutes until all is mixed thoroughly. 
4. Stir in carrots, zucchini and nuts  if desired. Pour into a greased 9 in x 13 inch cake pan.
5. Bake at 350 degrees for about 35 minutes or until top springs back when lightly touched. 
6. Cool 5 minutes before removing from pans. 
7. For the frosting, beat the cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

Gluten-Free Magic Custard Cake

Gluten-free magic custard cake

I love it when a recipe from Facebook actually turns out as good as promised. Many times friends and family will share and share the post, and never even try it. I have gotten frustrated too many times following what I thought was a tried and true recipe, only to find out no one had actually made it.
 
With that said, I typically follow the recipe the first go round just to see if it will turn out, however, the original this magic custard cake was not Gluten-Free, therefore, I knew that modification needed done right off the bat. The other change I made was I used almond milk and pure vanilla. When you are making things Gluten-Free this is an essential part of baking.

 

 

 

Ingredients to make the Gluten-Free Magic Custard Cake:

 

·       4 eggs (whites separated from  yolks), room temp

·       1 tsp pure vanilla

·       ¾  cup sugar

·       1 stick butter; melted

·       ¾  cup Gluten-Free all purpose flour; I used Bob Red Mills

·       2 cups Almond milk; lukewarm

·       powdered sugar for dusting cake

·       cinnamon/sugar optional

 
Instructions to make the Gluten-Free Magic Custard Cake:

1.     Preheat the oven to 325-Fahrenheit degrees. Grease the sides of a spring-loaded pan and line the bottom with parchment paper.

2.     Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.

3.     Beat the egg yolks and sugar until light in texture.

4.     Add the butter and vanilla and beat for two minutes. 

5.     Add the flour and mix it in until fully incorporated.

6.     Slowly start adding the milk and beat until everything mixed.

7.     Add the egg whites a little at a time; gently fold them in using a spatula, repeat until all egg whites are folded in.  

8.     Pour the batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. 

9.     Cool and dust with powdered sugar, cinnamon sugar or both.

10.  Slice the gluten-free magic custard cake and enjoy.

http://angelgirlpj.blogspot.com/2015/02/how-to-live-gluten-free-or-with-celiac.html