I don't know if it's the sudden change in weather from cold to freezing—ahem, it snowed on Monday—or the nerves on edge leading up to America's election day that I suddenly find myself in a state of shock today realizing that President Obama is about to hand over the keys of the White House to Donald Trump.
I've been baking up a storm and you can call it comfort food or not. Either way, my apartment smells like carrots and spices and it calms my senses. I posted a carrot cake recipe last week too. Here's another to consider, it's gluten-free and just as moist and tasty. I don't build walls between gluten and gluten-free food camps (I am not allergic to gluten!). I just like a varied and moderate diet and love to experiment with ingredients.
I have used chestnut flour as an alternative to all-purpose wheat flour. It has a similar starchiness to that of traditional flour and has a sweeter and slightly nuttier flavor to it.
Gluten-Free Carrot Cake and Cashew Frosting
INGREDIENTS//YIeilds 10 muffin size cakes
• 2 eggs
• 1/2 cup brown sugar
• 3/4 cup vegetable oil
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup chestnut flour
• 1 teaspoon baking powder (use a brand that uses cornstarch not wheat flour for gluten-free option)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cup carrot, finely grated
• 1 tablespoon flax seed (optional)
• 1/2 pecans, walnuts, Brazil nuts, chopped (optional)
• 1 cup raw cashews, soaked
• 1 teaspoon lemon juice
• 2 tablespoons maple syrup
• 1/2 cup almond milk
Soak the cashew nuts in a glass bowl and cover overnight.
In a medium size mixing bowl, whisk together the first five ingredients.
Then add in the chestnut flour, baking powder, baking soda, and salt.
Stir in the carrots and then fold in your flax seeds and nuts (optional).
Preheat oven to 350°F (175° C).
I used a muffin tray on this particular day but it's perfect in a loaf mold too (fills one 9.6 x 4 inch mold).
Pour the batter a little more than halfway into your mold.
Bake for 30 minutes or until you can poke a skewer in the carrot cake to see if it comes out clean.
While your muffins are in the oven, you can prepare the dairy-free frosting.
Drain and rinse your soaked cashews.
Place in a processor along with the rest of the ingredients and blend until smooth. You can add a little bit of water if needed.
Once the carrot cake is cooled, you can frost them.