GF, soy free, refined sugar-free Carrot Cake Recipe

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Permalink Reply by June Kowalczyk on April 10, 2013 at 9:55am

Hey Sarah

Have you tried making this cake vegan without eggs??  Pretty sure I could do the vinegar + baking soda trick to replace them, and it would be fine. Gonna sebd this to my daughter,  who us vegan.  Thanks for posting.   :o)

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Permalink Reply by Sarah Daliberti @ Cakebroker.com on April 10, 2013 at 1:16pm

I'm sure you can! Maybe even the FLAX egg substitute.  It's really yummy! She would need to find vegan cream cheese for the frosting though.  Super yummy.  I posted a blog about making your own GF AP flour at http://cakebroker.com/2013/04/09/stay-ahead-of-the-competition-with... . It's SO easy and has delicious results. 

Sarah Daliberti 

Owner/Cakebroker.com

cakebroker.com

Where customer meets baker and cake decorator!

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Permalink Reply by June Kowalczyk on April 10, 2013 at 1:24pm

I can take a look at it Sarah. But not everything in the USA is available here in Canada. My daughter is not a fan of cream cheese icing, so that isn't a problem.  I use organic palm shortening for the icing. Daughter bought online & gave me some

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Permalink Reply by Sarah Daliberti @ Cakebroker.com on April 10, 2013 at 2:05pm

Then it should work beautifully :)  I order all of my GF flours online at Amazon and then mix them together myself. MUCH cheaper that way.

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Permalink Reply by June Kowalczyk on April 10, 2013 at 3:15pm

I have a large Bulk store in town that sells there own gluten free vanilla & chocolate cake mix in bulk. I haven't used it awhile. My daughter has been told no soy, so I have to ck to see if theres contains any. I do know they sell Red Mill flour tho. Gonna give your recipe a try.

Oh by by the way Sarah, your cake really isn't "sugar free". It contains, maple syrup, or raw sugar. Sugar, is sugar is sugar... body treats it the same. And even if there was sweetener, like agave or stevia, the body converts the flour to sugar.....  sooooo.  Agave is the only natural sweetener that dosen't spike your blood sugar. But your cake DOESN"T have white refined sugar, which is good.

Thanks.  :o)

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Permalink Reply by Sarah Daliberti @ Cakebroker.com on April 10, 2013 at 3:45pm

Oh I did say refined sugar free :)

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Permalink Reply by June Kowalczyk on April 10, 2013 at 3:50pm

Yup

You did Sarah.... missed that. Sorry.... it IS refined sugar free.... best way to go.  :o)

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Permalink Reply by suziq auzzi on April 15, 2013 at 6:26pm

Did you make the cake using Bob's Red Mill All Purpose Gluten Free Flour, or the mix that is quoted in the other article?

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Permalink Reply by Sarah Daliberti @ Cakebroker.com on April 15, 2013 at 6:51pm

I made it with bobs and with the mix in the article :) bobs redmill and liquid unrefined sugars worked well together and the mix I made myself did better with raw sugar.

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