My youngest son, Nico, has taken it upon himself to eschew all things protein. My husband and I are getting a bit concerned because the kid just won’t eat anything that is made of meat or egg. He does love his carbohydrates but he has even been a little off of them too. So what is a good mother to do?
I have no idea what a good mother is supposed to do, but I’ll tell you what I did. I decided to try to find a yummy baked good that both the boys would enjoy. So I started out with the idea of a carrot cake. I figured I’d think like the Sneaky Chef and start hiding good stuff in the yummy stuff. So what better way to start than with carrot cake. But I didn’t have a GFCF carrot cake recipe. So I did what any good internet user would do and went to Google and looked up GFCF Carrot Cake. I found a few interesting recipes and then finally settled on this one that I modified to suit my likes and needs.
Here is my version of GFCF Carrot Cake. I’m calling it Carrot Cake Version 1 since I’ve already decided next time I’m either adding some protein powder or some form of legumes, either in flour form or maybe a paste (maybe not, it might make it too heavy). And I think I’m going to try cutting back on the sugar; 1 1/2 cups or seeing if I can switch to Agave.
Flour Blend:
1/2 cup sorghum flour (next time I’m thinking bean flour for more protein)
1/2 cup coconut flour (lots of fiber)
1/2 cup tapioca flour
1/2 cup corn starch (or arrowroot starch)
Ingredients:
1 1/2 cup oil
2 cups sugar
5 eggs
1 teaspoon vanilla
2 cups flour blend
1 teaspoon salt
2 teaspoons xanthan gum
1 heaping teaspoon baking soda
1 heaping teaspoon cinnamon
1 scant teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
3 Cups shredded carrots
1/2 cup shredded coconut
1/2 cup chopped nuts (optional)
Blend together oil, sugar, eggs, and vanilla. Add in flour blend, salt, xanthan gum, baking soda, and spices. Mix together thoroughly. Lastly, stir in carrot, coconut and chopped nuts.
Preheat oven to 350 degrees. Grease and flour a 9×13 inch baking pan. Pour in cake mix. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Watch cake carefully because it can burn easily.
I hope you enjoy this recipe as much as my boys do. Matthew was so thrilled that he could eat “cake” for breakfast. Who was I to tell him it was pretty good for him too.
wow and yum!!!