Sunday, March 17, 2013

Flourless Carrot Bundt Cake

This cake got "hmmmmm" a lot.  Plus it is gluten free and got lots of carrots.  Even my 8 year old who is a very picky eater and usually won't touch gluten free anything, loves this.  Got this from foodnetwork.

I don't have a bundt pan, so I used a regular tube pan instead.  I also don't have potato starch but instead used 1/4 cup rice flour and 1/4 cup corn starch. 


For the cake:

  • Cooking spray
  • 2 cups almond flour
  • 1/2 cup kosher potato starch
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 2 cups shredded carrots (3 to 4 large carrots)
  • 2 large eggs plus 3 egg whites
  • 1 1/4 cups granulated sugar

For the glaze:

  • 1 cup confectioners' sugar
  • 1 tablespoon plus 2 teaspoons fresh orange juice
  • 1 vanilla bean, split lengthwise and seeds scraped (optional)
  • Pinch of kosher salt


Make the cake: Preheat the oven to 375 degrees F. Coat a 10-inch Bundt pan with cooking spray.
Whisk the almond flour, potato starch, orange zest, cinnamon, ginger and salt in a large bowl; stir in the carrots.
Combine the whole eggs and 1 cup granulated sugar in another large bowl. Beat with a mixer on medium-high speed until pale and thick, about 3 minutes. Gently fold in the carrot mixture.
Put the egg whites in another large bowl and beat with a mixer on medium-high speed until just foamy. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form, 6 to 8 more minutes.
Gently fold the beaten egg white mixture into the carrot mixture in 3 additions until just combined. Scrape the batter into the prepared pan. Bake until the cake springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan, then invert onto a platter.
Make the glaze: Whisk the confectioners' sugar, orange juice, vanilla seeds and salt in a bowl. Drizzle over the cake and let set slightly before serving.


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