Then, she was diagnosed with Celiac and could no longer consume gluten. So, she got creative and devised this gluten free carrot cake that her family swears tastes exactly the same as her original carrot cake made with wheat flour.
In fact, they say they cannot tell the difference between her regular carrot cake and the gluten free carrot cake!
Chris is not just a whiz in the kitchen at home. She is also a homeschooling Mom who teaches traditional cooking classes for children at Class Source in Tampa, Florida. If you homeschool in the North Tampa area, you may wish to check out Chris’ healthy home economics classes for your budding chefs!
Gluten Free Carrot Cake
2 cups freshly ground buckwheat groats (where to find)
½ cup gluten free oat flour (where to find)
2 cups raw buttermilk or raw soured milk
1 cup softened grassfed butter (where to find)
2 cups sucanat (where to find)
10 oz crushed pineapple, water packed
3 cups grated carrots
4 eggs, room temperature
2 tsp vanilla extract
2 tsp baking soda
1 ½ tsp ground cinnamon
1 tsp sea salt
Mix flour with buttermilk. Cover and leave on the counter or other warm place for 12 to 24 hours.
*Please note this recipe will not work with buckwheat flour from the store as commercial buckwheat flour tends to be bitter tasting.
Cream butter with sucanat. Beat in eggs, one at a time, baking soda, cinnamon, vanilla and salt. Gradually add flour mixture. Fold in pineapple (with juice, drain off a little) and carrots.
Grease 3 – 9 inch baking pans with butter, coconut oil, or lard. Sprinkle some buckwheat flour on bottom and sides of pans. Bake in 350F degree oven for approximately 35 minutes or until a knife inserted in the center comes out clean. Cool.
Remove the first cake layer and place carefully on serving platter. Ice the top. Repeat with the second and third layers. Decorate the top and sprinkle the gluten free carrot cake with crispy walnuts if desired.
Sarah, The Healthy Home Economist
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