Naked Carrot Cake

Carrot Cake
Copyright 2013 by R.A. Robbins

That got your attention didn’t it?

Since this is Friday the 13th I thought maybe we could all use a little pick-me-up.

Most people celebrate special occasions with cake. At our house cake is a reason for celebration all its own. And why not? Especially when you health it up a bit.

All cakes at our house are naked — without frosting. What did you think I meant?

I know carrot cake traditionally has a cream cheese icing. But a rich, moist, dense cake like carrot cake really doesn’t need it. Leave off the icing and you can really taste the full flavor of the cake.

Here’s my recipe — give it a try and let me know what you think.

Naked Carrot Cake

Gluten Free Carrot Cake

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Serves: 12

Prep Time: 30 minutes.

Total Time: 1 hour, 15 minutes

Ingredients

1 1/2 cup unsweetened applesauce

1/2 cup agave nectar

1/2 cup powdered stevia sweetener

3 Tablespoons flax seed meal dissolved in 6 Tablespoons hot water (or 3 eggs or any equivalent combination of the eggs and flax

1 cup buckwheat flour

2 cups of your favorite gluten free flour blend

2 teaspoons baking soda

2 teaspoons vanilla

1 cup unsweetened shredded coconut

2 cups shredded carrots

1 can crushed pineapple with juice (mom’s recipe calls for a small can but I use a large one)

1 cup chopped walnuts (optional)

1 can raisins (if you don’t like raisins, leave them out)

Instructions

1. Preheat oven to 350 degrees.
2. Combine all ingredients. Mix until well blended.
3. Pour into prepared 9 x 13 pan.
4. Bake at 350 degrees for 35 – 45 minutes or until a knife inserted in center of cake comes out clean.
5. I think this cake is best served plain and needs no icing. However if you must have icing there are plenty of recipes available online.