{"id":762,"date":"2005-09-30T12:06:46","date_gmt":"2005-09-30T00:06:46","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=762"},"modified":"2021-05-18T09:43:08","modified_gmt":"2021-05-17T21:43:08","slug":"gluten-free-sugar-free-carrot-cake","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/gluten-free-sugar-free-carrot-cake\/","title":{"rendered":"Gluten-free, sugar-free Carrot cake"},"content":{"rendered":"<p style=\"text-align: left;\" align=\"center\">No added sugar in this recipe. Thanks to Katja for this recipe.<\/p>\n<p style=\"text-align: left;\" align=\"center\">Mix together in a big bowl:<\/p>\n<ul>\n<li style=\"text-align: left;\">\u00be cup ground almonds, or ground up crispy almonds<\/li>\n<li style=\"text-align: left;\">\u00be cup fine dessicated coconut, ground up more finely in a food processor<\/li>\n<li style=\"text-align: left;\">1 teaspoon cinnamon<\/li>\n<li style=\"text-align: left;\">\u00bd cup of raisins<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Beat together in a blender or food processor:<\/p>\n<ul>\n<li style=\"text-align: left;\">2 eggs<\/li>\n<li style=\"text-align: left;\">\u00bd cup (4oz) melted butter or <a href=\"http:\/\/www.naturefoods.co.nz\/nutritional-oils\/coconut-oils\">coconut oil<\/a><\/li>\n<li style=\"text-align: left;\">\u00bd cup applesauce (made from just apples, with no sugar)<\/li>\n<li style=\"text-align: left;\">1 teaspoon baking soda<\/li>\n<li style=\"text-align: left;\">1 tsp vanilla<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Pour into the big bowl along with:<\/p>\n<ul>\n<li style=\"text-align: left;\">1 \u00bd cups grated carrots<\/li>\n<li style=\"text-align: left;\">\u00bd cup of blueberries<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Mix it all up. It should be a quite thick batter. If it seems too thin, add some more ground almonds. Don\u2019t worry too much though, if it\u2019s not quite thick enough the cake will come out more like a pudding, but will still be delicious. Pour into a greased and floured, or lined, cake tin. (I like a ring tin, as it seems to cook more evenly). Bake at 175C (350F) for 45-60 minutes till an inserted skewer is clean, or the mixture has stopped sizzling.<\/p>\n<p style=\"text-align: left;\" align=\"center\"><strong>Variations:<\/strong><\/p>\n<p style=\"text-align: left;\" align=\"center\">If you need a bit more sweetness to start off with:<\/p>\n<ul>\n<li style=\"text-align: left;\">Add a little honey or rapadura, and a little more ground nuts to bring it back to cake batter consistency<\/li>\n<li style=\"text-align: left;\">Replace the blueberries with drained crushed pineapple, packed in water<\/li>\n<\/ul>\n<p style=\"text-align: left;\">Top with cream cheese icing. Beat together till smooth:<\/p>\n<ul>\n<li style=\"text-align: left;\">1 cup cream cheese, softened<\/li>\n<li style=\"text-align: left;\">\u00bc cup butter, softened<\/li>\n<li style=\"text-align: left;\">\u00bd tsp vanilla essence<\/li>\n<li style=\"text-align: left;\">\u00bc cup honey<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">NZ flour doesn\u2019t seem to work very well in the soaked flour NT recipes. Thanks to the two Karen\u2019s in Dannevirke for developing these two recipes which work with the wholemeal flour that\u2019s available in NZ supermarkets. Stoneground wholemeal flour would need further adjustments. Only for those who can eat wheat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>No added sugar in this recipe. Thanks to Katja for this recipe. Mix together in a big bowl: \u00be cup ground almonds, or ground up crispy almonds \u00be cup fine dessicated coconut, ground up more finely in a food processor 1 teaspoon cinnamon \u00bd cup of raisins Beat together in a blender or food processor: 2 eggs \u00bd cup (4oz) melted butter or coconut oil \u00bd cup applesauce (made from just apples, with no sugar) [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[21,13,16,7,18,8,23],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/762"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=762"}],"version-history":[{"count":4,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/762\/revisions"}],"predecessor-version":[{"id":1480,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/762\/revisions\/1480"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=762"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=762"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=762"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}