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I have missed baking. It has been so hot lately that the idea of having the oven on was not appealing. Also, I have recently discovered that a side effect of my fibromyalgia is gluten intolerance. As a result I am trying (not always successfully) to maintain a gluten free diet when possible. Thanks to a very dear friend of mine, I am now in possession of some very nice gluten free flour, and I can get to baking!

As I have mentioned in a previous post, we have an abundance of carrots in our pantry. I am also not a fan of the orange root veggie. As a result I am trying to find and create recipes to use them all up. Carrot cake is by no means a new recipe, but, this was my first attempt at baking with a pre made gluten free flour blend. I was indeed nervous. I used my basic carrot cake recipe I have had for years, but tweaked it just a tad for a healthier twist.

I hate to brag, but this was by far the best carrot cake I have ever had, let alone made. Let it never be said that being adventurous in the kitchen does not pay off.

Ingredients:

4 eggs

1 cup veg oil

1/4 cup fresh squeezed orange juice

2 cups brown sugar

2 teaspoon pure vanilla extract

2 cups gluten free flour blend

2 teaspoon baking soda

2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoon ground cinnamon

2 teaspoon ground nutmeg

zest of one orange, finely grated

1 teaspoon fresh ginger, finely grated

3 cups grated carrots

Method:

  1. Preheat oven to 350 f. Grease a 9×13 cake pan
  2. In a large bowl, beat together eggs, oil, orange juice, sugar, vanilla, orange zest and ginger. Mix in flour and other dry ingredients. Stir in carrots. Pour into prepared pan.
  3. Bake in preheated oven 40-50 minutes, or until a toothpick inserted in the center comes out clean. Turn onto a wire rack and cool.
  4. Dust with icing sugar and ground cinnamon.

*A quick side note: I could not find my 9×13 pan i would normally use, so I used a layer cake pan, which was just a bit too small. All of the batter just fit into the pan, coming to the very top. As a result, I had to bake this about 1/2 hour longer, but it turned out great.

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