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March 30, 2013

Recipe for Flourless Carrot Bundt Cake

Click for Recipe for Gluten Free Flourless Carrot Bundt Cake
Gluten Free Flourless Carrot Bundt Cake

Hopefully everyone else is doing better with Easter prep than I am. I think that I finally have decided what I am going to make. Since it's just my family this year due to sickness it should be very easy to make Easter dinner tomorrow. Hopefully. My husband still isn't feeling well so it might just be my two boys and I eating, which will be fine with me it means more dessert for me. I was smart and bought my ham early while everyone was still feeling well. Doing things early is always a must in my household since things always seem to get crazy. Regardless tomorrow will be a great day to spend with my family and I hope all my readers have a great Easter. If your still looking for a sweet to serve tomorrow I might be able to help. Last week I tried a new recipe for Flourless Carrot Bundt Cake from the April 2013 issue of the Food Network Magazine.

This recipe has 10 ingredients in the cake and 5 in the glaze. It takes a total time of 1 hour, 35 minutes of which is active and makes 8 to 10 servings. Since this recipe is already gluten free I made very few changes. I do have a few suggestions though. Make sure to spread the batter even in the pan before baking. If you skip this step half of your cake will rise higher than the other half. Gluten free cake never has much of a rise so if you don't smooth out the batter it will not turn out right. My cake took exactly 30 minutes to bake. For the glaze make sure to sift the confectioners sugar. If you miss this step your glaze will have lumps. The pics in the magazine are a little deceptive. If you are like me and eat gluten free regularly you know that gluten free recipes don't look fluffy and light like their gluten counterparts. They still taste great but without a large amount of baking powder you aren't going to have a high cake. If you want a higher cake you could try experimenting with adding baking powder.

My two boys really liked this recipe. They ate the majority of the cake. The original recipe uses almond flour, but it would probably work with rice flour or sorghum flour instead as long as you added butter or oil to balance the fat. The cake made a nice snack with a cup of tea, it wasn't overly sweet which I liked.

For the recipe go to Flourless Carrot Bundt Cake.

18 comments:

  1. I'm glad you explained about the spreading of the batter. I probably wouldn't have paid such close attention otherwise. It looks reallllly good!

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    1. With gluten free cakes it really is a must. It was really good :)

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  2. This looks really good. I hope everyone in your house is feeling better soon. Happy Easter!

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  3. That would go really well with a cup of coffee.. Yum!

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    1. It is perfect for tea and coffee, that's what I had with my serving :)

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  4. Happy Easter!

    This looks great! Gluten and flourless - wow. Perfect with tea or coffee.

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    1. Happy Easter :) It was great with a cup of tea!

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  5. This sounds absolutely delicious. Thanks for sharing and Happy Easter.

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    1. Happy Easter! It was easy too, which I like!

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  6. My husband loves carrot cake. I will definitely try this recipe. Thanks for sharing.
    Also, thanks for following my blog tajoon.com.I hope you will have a chance to review some of my recipes.
    Loubna a new follower from MBC

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    1. Carrot cake is one of my favorites too :) Thanks for stopping by, come back again soon!

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  7. Can't wait to try this recipe........Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!


    Cheers,
    Kathy Shea Mormino

    The Chicken Chick

    http://www.The-Chicken-Chick.com

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    1. Thanks for hosting :) If you try this recipe tell me how it turns out!

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  8. Hey, thanks for joining in to the cake extravaganza! We have so many great cakes already! Cheers

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    1. There are a bunch of great cakes! Thanks for hosting :)

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