Monday, June 30, 2014

Walnut Flour Carrot Cake Recipe


Walnut Flour Carrot Cake














Is there ever a wrong season for dessert? Yes, I know, we typically only bring out certain dishes for certain seasons, but is that a rule? Can we only have pumpkin treats during the fall months? Is cherry pie only acceptable in summer?

It's time we include some of our cooler weather favorites into our warm summer months. It's time to make dessert a "season" all itself! So why not break down those barriers with a tried and true dish, traditional carrot cake.












But, as most things on our blog are, this is no ordinary carrot cake. The difference, you see, is in the flour. That's right, this cake is made completely with our all new Walnut Flour! What does that mean exactly? Two words: Gluten-Free. That's right, this warm, rich, family favorite can now be enjoyed by, well, ALL the family! Whether it's your celiatic sister or a paleo-conscious parent, thanks to this easy-to-bake recipe, we can all enjoy cake at any time of the year! Sounds good right? We thought so too. Now, grab your favorite apron, it's time to bake some carrot cake!

Ingredients:
2 cups Honeyville Walnut Flour
1 1/2 tsp Baking Powder
Pinch Salt
1 tsp Cinnamon
1/2 tsp Cardamom
1/2 tsp Nutmeg
3 Eggs
1/4 cup Raw Honey
1 cup Honeyville Dehydrated Shoestring Carrots
1 Tbsp Lemon Juice
2/3 cup Raisins

Frosting:
4 Tbsp Honeyville Powdered Cream Cheese + 1 cup Water
3 1/2 cups Powdered Sugar
1 cup (2 sticks) Butter, softened
1 tsp Vanilla

Directions:
Preheat oven to 350 degrees.

Re-hydrated Carrots











Re-hydrate your carrots by soaking them in water until soft, then draining any excess liquid.

Carrot Cake Dry Ingredients

In a large bowl, combine walnut flour, baking powder, salt, cinnamon, cardamom, and nutmeg and whisk together.

Carrots Soaking in Eggs











In a medium bowl combine eggs, honey, carrots, and lemon juice and stir together.

Carrot Cake Batter











Add wet ingredients to dry ingredients, including raisins, and mix together until a thick batter forms.

Carrot Cake Batter in Pan











Pour batter into a round cake backing pan evenly.

Baked Carrot Cake in Pan











Bake cake at 350 degrees for 35 minutes. Remove and allow to cool completely before removing from pan.

While cake is cooling, make your frosting by combining all ingredients in a bowl and mixing together with an electric hand mixer until a smooth frosting forms.

Frost cake, slice up, and serve.












This cake is full of all the spices and flavors you'd expect in a traditional carrot cake, but thanks to the walnut flour, doesn't contain all the gluten! The shoestring carrots work perfect in this dish, while the powdered cream cheese makes a delicious topping that you're family will want again and again. Serve this up at any party, gathering, or family get-together and rest assured, this dessert will be a huge hit!












Who said carrot cake can only be enjoyed in the fall? Thanks to our Walnut Flour, you can have delicious, guilt-free carrot cake any time of the year!

2 comments:

healthinfo said...

Seems delicious. I haven't heard much about walnut flour though. Is it also less calories than traditional flour? And, is the taste mild or similar to the taste of wheat flour?

In The Kitchen With Honeyville said...

Great question Healthinfo! Walnut Flour is actually a gluten-free substitute for traditional wheat flour. The texture is very similar to other nut flours such as Almond Flour and Hazelnut Flour. It has a very strong walnut taste that goes well in any recipe focused on a nutty flavor.