Egg free, gluten free carrot cake
Recently, my son watched an episode of Curious George where George makes a carrot cake. He has been asking for carrot cake ever since! It was a rainy and icky weekend in Upstate, NY – seemed like the perfect time to experiment! I have mentioned before that my son has several food allergies, his egg allergy is improving and as part of the “therapy” , we are supposed to give him baked goods with a small amount of egg in it. I started out this recipe with egg, but was having difficulty with getting the baking time just right, as a result one of the test cakes resulted in a small allergic reaction. He had one bite of a cake that contained one egg and ended up with hives on his back. He didn’t seem to mind because it meant he got to hang out with Mom past his bedtime watching Shrek, while Mom made sure the benedryl was enough and the reaction didn’t get worse. After that little episode I decided, no eggs in this cake!
Well, for this one it seems the third time was the charm! We had a nice moist (and thoroughly cooked!) cake! To top it off I added a lightened up cream cheese frosting, I reduced the sugar a bit and cut the cream cheese with nonfat greek yogurt. My 3 year old happily licked the beaters, he didn’t seem to notice the change at all 🙂
So, here goes:
This cake can also be gluten free if you buy the proper oats. Many oats are mixed with flour during processing there are some oats certified to be gluten free.
1.25 cups rolled oats
1/2 cup nonfat, plain greek yogurt
2/3 cups milk (I use 2%)
1.5 cups oat flour (it takes about 2 cups of rolled oats to make the oat flour)
2 tsp baking powder
1.5 tsp baking soda
0.5 tsp salt
2 tsp cinnamon
1 cup finely grated carrots, packed (3-4 average sized carrots)
1 8oz can crushed pineapple, drained
1/4 cup mashed banana
1/3 cup coconut oil
1/2 cup brown sugar, packed
1 tablespoon vanilla extract
Preheat oven to 400 degrees.
Combine the 1.25 cups rolled oats, yogurt and milk in a bowl and set aside to soak.
In another bowl, or large measuring cup, combine the oat flour (to make oat flour process rolled oats in a food processor or blender until they resemble a coarse flour), baking powder, baking soda, salt and cinnamon.
Grate your carrots, using a fine grater.
In a third bowl combine the carrots, pineapple, banana, brown sugar, coconut oil and vanilla extract. Add the carrot mixture to the soaking oat mixture and combine well. Next, add the oat flour mixture and combine. The batter will be very thick. Divide the batter between two greased 9″ round cake pans and bake for 20-23 minutes.
When the cake pans are cool enough to handle, turn the cakes out and cook completely on wire racks.
Cream Cheese Frosting
This frosting is lighter and softer than your traditional cream cheese frosting. To keep calories down, I chose to only frost the top and between the layers. If you like more frosting on your cake you will want to double the recipe.
4 oz cream cheese at room temperature (you could probably use Neufchâtel to lighten it up even further)
3 oz nonfat, plain greek yogurt
2.5 oz powdered sugar, sifted
I apologize for the lack of pictures here, just as we got to making the frosting my son heard his friend playing outside ….the baking pace had to be picked up a bit to get out and play! Mixer shots, really aren’t all that exciting anyway 🙂
Add the cream cheese to the bowl of an electric mixer and whip until smooth. Add the yogurt and continue to whip until well combined and smooth. Sift the sugar into the mixer bowl, starting out on a slow speed incorporate the sugar into the cream cheese mixture. Once incorporated whip the frosting to desired texture.
Frost as desired!
Here is the nutritional info for 1/12 of the cake: