I thought I had a great gluten free carrot cake recipe. In fact, I thought I had two great gluten free carrot cake recipes! But then I developed this fruit-filled delectable concoction, and I realized I’d created an instant hit!
The cool part is that it has a secret ingredient that adds even more flavor without adding all the oil that most carrot cakes seem to have, rendering this treat not only easier on the hips, but delightful to the lips!
Would you believe whole grain Dijon mustard could do that? (I’m not talking bright yellow hot dog mustard — I used the real deal!)
I wouldn’t have believed it either, until this cake was declared the best carrot cake several (non-GF) friends and family had ever had. And they never guessed my mustard secret!
One more note on mustard. Not only did it add moisture in this recipe without adding fat, mustard seeds are also high in selenium and magnesium which have been shown to reduce inflammation, as well as niacin which can lower cholesterol.
They may even contribute to a faster metabolism and they boast anti-inflammatories and phytonutrients. What’s not to love? It can be our little secret (ingredient)!
- 2 cups shredded carrots
- 1 cup pineapple crushed
- 3 eggs
- 1 cup granulated cane sugar
- 1/4 cup mustard (I used Maille® whole grain Dijon mustard)
- 1/4 cup vegetable, melted coconut or non-GMO canola oil
- 1/4 cup sour cream (I used Vegan Gourmet® Dairy Alternative)
- 2 1/2 cups (338 grams) gfJules® All Purpose Flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1 tsp. nutmeg
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup raisins
Preheat oven to 350°F (static) or 325°F (convection).
Shred carrots using a large food processor or grater. Measure and set aside. Purée 1 cup fresh pineapple or measure out crushed, undrained pineapple from a can, then set aside.
Whip eggs, sugar, mustard, oil and sour cream together until integrated. In a separate bowl, whisk together the dry ingredients, then slowly stir into the liquid mixture.
Fold in carrots, pineapple, coconut and raisins and beat just until fully incorporated.
Oil two 7 or 8-inch round cake pans, one 9×13 sheet cake pan or one bundt pan. Pour batter into pan(s) and smooth tops.
Bake time depends on the pan(s) used: approximately 25 minutes for 2 round cake pans; 35 minutes for 9×13 pan; 40-50 minutes for bundt pan.
Test with a toothpick before removing. If the toothpick still has wet crumbs on it, add more time in 5 minute intervals and test again until the cake no longer sinks when pressed gently with your finger and no longer has wet crumbs stuck to a toothpick inserted into the center.
Remove when done cooking and allow to cool on a wire rack. Invert to remove from pan after 10 minutes of cooling. When fully cooled, frost with cream cheese frosting.
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