Daonuts Carrot Cake
Adapted from Saveur Magazine recipe
The addition of sour cream plus vinegar gives this cake (or muffins) a nice rounded top.
So don't skip this.
2 cups finely grated carrots
1 cup canned crushed pineapple, drained
1 cup coarsely chopped walnuts
1 cup flaked coconut
½ cup raisins, optional
WHISK DRY INGREDIENTS
2 cups + 3 Tblsp Daonuts No-Grain flour blend (Blue label)
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
WHISK WET INGREDIENTS
¾ cup oil
1 ½ cups sugar, or ¾ cup turbinado sugar and ¾ cup organic sugar*
1/4 cup lactose free sour cream
1/4 cup water
1 1/2 tsp apple cidar vinegar
2 tsp. vanilla extract
ORANGE CREAM CHEESE FROSTING
8 oz. cream cheese, softened
½ cup unsalted butter, softened
1 tsp. vanilla extract
1 tsp orange extract (optional) or 7 drops orange essential oil
zest of one large orange, finely grated, if not using orange extract increase zest to two oranges
3 cups confectioners' sugar, sifted to remove lumps
Optional: add crushed pineapple or lemon zest instead of orange zest.
Heat oven to 350°. Line muffin tins with muffin cups. For cakes: Grease a 9" x 13" baking pan or two 9” round cake pans; line the bottom of the pans with parchment or foil cut to fit and grease paper or foil; set aside.
In a bowl, whisk together Daonuts No-Grain flour blend, baking powder, baking soda, cinnamon, and salt; set aside.
In a bowl, whisk together oil, sugar, sour cream, water, vinegar, 2 tsp. vanilla, and eggs; whisk into flour.
Stir in carrots, pineapple, nuts, coconut, and raisins if using.
Pour batter into prepared pan; smooth with spatula dipped in warm water.
For muffins, bake for 25 minutes. For cakes bake for 40–45 minutes. Check half way through cook time to see that it doesn't brown too much, cover with foil if necessary. Insert toothpick to check for doneness. Cool muffins in pan for 10 minutes on wire racks; remove immediately to avoid sweating.
In a stand mixer bowl beat cream cheese and butter until smooth and well combined. Add vanilla/orange extracts and orange zest; blend to combine. Add confectioners' sugar; beat until fluffy. Stir in pineapple if using. Spread icing over cake; refrigerate.
*For low glycemic, I used ½ cup each of organic sugar, coconut palm sugar & erythritol, PLUS 1/32 tsp of stevia powder concentrate (stevia concentrate is very sweet). Or, instead of stevia concentrate, you can use stevia liquid to taste; probably around 25 to 35 drops. Erythritol & coconut palm sugar are 70% of the sweetness of white sugar.
Order ready-bake erythritol from NaturesFlavors.com (great price), I purchase stevia powder concentrate from Wilderness Family Naturals.