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In my family, it's an unfortunate truth that food allergies and sensitivities pretty much run rampant.

Normally, though, it's minor allergies that aren't really much of a concern; in my case, I'm minorly allergic to pretty much everything, but unless I eat a ton of any given thing I don't react. The only things I have to completely avoid are peanuts, brazil nuts and pork products. And even pork I can eat a little of. (Peanuts and brazil nuts, on the other hand, kill me in about .5 seconds flat.)

So even though these things run in the family, we generally don't have to worry about them all that much. However, this past week my older sister and her hubby came to visit and I was invited over to my parents' place to join them for dinner.

I decided I wanted to bring something for dessert, but my brother-in-law has Crohn's Disease, which severely limits what he can eat, the biggest being that he can't eat dairy or soy products. I TOOK THIS AS A CHALLENGE.

So I did some looking for recipes, tips and tricks, and came up with a Dairy-Free Soy-Free Carrot Cake recipe that sounded good and was relatively easy to make. The frosting was another story, and it took me a lot longer to find a dairy-and-soy-free frosting recipe than it did the cake itself.

In any case, here's the recipe. ♥

Dairy-Free Soy-Free Carrot Cake:

2 Cups White Flour
1 & 1/2 tsp. Baking Powder
1 tsp. Baking Soda
1 & 1/2 Cups Sugar
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Ground Ginger
2 Cups Grated Carrots
1 Cup Crushed Canned Pineapple (drained)
1/2 Cup Canola Oil
1/4 Cup Applesauce
3 Large Egg Whites
1 Cup Ground Walnuts
1/4 Cup Plain Rice Milk
1 tbsp. Apple Cider Vinegar
1 tsp. Vanilla

Step One: Preheat your oven to 350F. Lightly grease and flour your cake pan(s).

Step Two: In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, sugar, ground ginger and salt.

Step Three: Mix together pineapple, apple sauce, canola oil, eggs, rice milk, vanilla, apple cider vinegar.

Step Four: Add the wet mixture to the dry mixture, mixing thoroughly. Stir in the carrots and walnuts until everything is mixed.

Step Five: Pour batter into prepared pan(s) and bake for approximately 40 minutes, or until a toothpick inserted in the middle comes out clean.

Note #1: The original recipe called for fresh pineapple, but given the time of year I used canned instead. If you want to use fresh (or frozen) just dice it finely and use the same amount, one cup.

Note #2: I used chopped walnuts instead of ground. This is up to your personal preference.

Note #3: I used one whole egg and one egg white, rather than three egg whites. Again, this is up to you.

Note #4: If you want, you can add extra carrots. I used closer to three cups. It makes a heavier, richer cake if you do this. It would also taste really good if you added in some diced apples (on top of the applesauce) or raisins, but I didn't do that this time.

Avacado Frosting:

2 large, ripe Avacados
1 tbsp Rice Milk
1 tsp Vanilla
Icing/Confectioner's Sugar

Step One: Pit and scoop out your avacados, then mash them thoroughly.

Step Two: Add the rice milk and vanilla.

Step Three: Using an electric mixer, add icing/confectioner's sugar a bit at a time until your frosting reaches the consistency you desire. This can take a lot of sugar, depending on the texture of the avacado.

Step Four: When desired consistency is reached, frost your cake the way you would with regular icing.

Note #1: Really ripe avacados are important here, BUT. If you can't get ripe ones, which is what happened to me, take your unripe avacados, peel any stickers off of them, then bake them in the oven at 350F for half an hour or so (you can bake them right alongside the cake, actually.) Watch you don't burn yourself when they come out.

Note #2: I found this frosting to be REALLY over-sweet, so I used a very sparing amount of it when I frosted my cake. This is up to you, of course, but there's seriously enough sugar in this frosting to put you in a coma. ^^;

Dairy-Free Carrot Cake w Avacado Frosting


And just for a laugh, here's the absolute MESS I made while I was icing/decorating the cake. I had to take a pic, just because I haven't made such a huge mess in the kitchen in about a decade. Haha. My Mom got a good laugh out of it, at least. lol.

Dairy-Free Carrot Cake w Avacado Frosting (1)


What I decided after making and trying this cake for the first time is that while I love the cake itself, I'm not super fond of the icing. The cake is very heavy and dense, though, and that kind of a cake easily lends itself to breads (like banana bread or zucchini loaf), so I think when I make it again I'll tweak it a little here and there and just alter it into a bread/loaf recipe.

If/when I do that, I'll post the adjusted recipe for anyone who's interested. :)
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About The House

House Of Yum is a from-home small business run by Senashenta (Tiffany Wynne) It is still in it's infancy, but is growing every day. This blog is for Sena to organize online sales, promote House Of Yum, network, plan and share recipes, photos and tips from her kitchen.

The content of the House Of Yum blog belongs to Sena. Posted recipes are meant to be shared, and photos are meant as reference/tutorial material. Please don't use any House Of Yum photos elsewhere without permission, but spread the recipes and tips around as much as you like. ♥

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