Friday, December 10, 2010

Food Friday - Gluten-Free Carrot Cake

Food Friday – Gluten-Free Carrot Cake

I saw Simply Organic Gluten-Free Carrot Cake in the grocery store and knew I had to try it.
I was a bit weary at first when trying this, because I am a huge fan of carrot cake and was afraid this would taste too grainy. The first positive was the smell of the bag mixture when I opened it, a wonderful spice smell and then I had positive thoughts about it. Maybe it wouldn’t be too bad, maybe even good.

I like to shred my carrots very fine as I am not an extreme fan of carrots alone.
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About a cup of shredded carrots.
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Pre-baking.
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After baking.
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Frosted with Betty Crocker Gluten free Cream Cheese Frosting.
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Look how lovely it is. Very fluffy and yummy.
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I liked them so much, a few days later I made another batch, but made cupcakes this time. I put twice as much carrots in there, so approximately 2 cups. Super yummy and very fluffy.


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I forgot to take a picture with the frosting on them.

I recommend this more than any other gluten-free item I have every recommended. It tastes just as good, if not better than the gluten variety! I also recommend putting 2 cups of carrots instead. Super yummy!!

4 comments:

  1. It looks yummy! I love carrot cake too, but I'm using a different recipe, one with chocolate glaze,and not with frosting. We also used baked carrot cake a couple of days ahead, because it gets moist if you let it stand. we used to add whipped cream to each individual slice, and there were nuts in it too. I think I need to bake one real soon! :o)

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  2. Might have to try that... and add raisins and walnuts...

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  3. Glad they worked out for you! I am not a fan of carrot cake though - so that one is all you sister! Veggies have no place in my sweet treats!

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  4. Looks good. One of my favorite GF muffin recipes is a carrot-cake. Mmmm...

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