Gluten-Free Carrot Cake and Blondies

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Just a quick little post to share a few yummy dessert recipes that I have recently tried. I made this carrot cake for Easter and it was a huge hit with my boys. The recipe came from a recent issue of Better Homes and Gardens magazine. It was so moist and delicious, due to the addition of mango juice.  I use Pamela’s gluten-free all purpose baking flour in all of my baking recipes, but the original recipe just called for wheat flour. Also, I used honey as a sweetener as opposed to white sugar. Here it is…you can take it from here. You know, beat the eggs, add the honey, fold in the dry ingredients etc, etc.  I don’t like to give instructions on baking, just the recipe! 🙂

  • 2 c. flour
  • 1 T. baking powder
  • 1/2 t. salt
  • 1/2 t. cinnamon
  • 1/4 t. nutmeg
  • 1/2 c. butter
  • 1/2 c. honey
  • 2 eggs
  • 1 1/4 c. mango juice
  • 3 c. shredded carrots012

I came across this fun little recipe on Pinterest for chocolate chip chickpea blondies which sounded yummy to me!  It is originally made to be vegan, but I added an egg to the recipe upon suggestion of the writer in order to make it more cake-like.  It is flourless and uses almond butter as well, so it’s gluten-free.  These came out SOOOO good, I honestly could have eaten the entire pan…but I didn’t.

  • 1 can chickpeas, rinsed and drained
  • 1/2 c. almond butter
  • 1/3 c. honey or agave
  • 1 brown (soft) banana
  • 1 egg
  • 2 t. vanilla
  • 1/2 t. salt
  • 1/4 t. baking powder
  • 1/4 t. baking soda
  • 1/3 c. chocolate chips (I didn’t mix mine into the batter, I just sprinkled some on top of the pan.)
  • Bake at 350 for about 25 minutes or until cooked through.

Hope your week is off to a sweet start.  We are going to be melting here in Napa with temperatures reaching the 90’s this week. I thought it was still spring?  Maybe some homemade ice cream or sorbet is in order…hmmm, food for thought.

  One thought on “Gluten-Free Carrot Cake and Blondies

  1. April 22, 2013 at 4:07 pm

    Wow!! Mouth-watering!

  2. Annie
    April 22, 2013 at 10:48 pm

    Oooh thanks for the recipes. I went wheat free about a year ago. Can’t wait to try the carrot cake. Love you.
    A

    • daraweyna
      April 24, 2013 at 2:27 am

      Good on you! We are about 50/50 in our house. I only bake GF though. The carrot cake is sooooo good. XOXO

      • June 18, 2013 at 4:16 pm

        Ok so what temp. do you bake the blondes on and for how long. I am not a baker but I want to try these.

      • daraweyna
        July 1, 2013 at 5:32 am

        Hello Sharon, sorry for the delayed response…was away on vacation and have been not so good about taking care of the blog. Anyways…you just bake them at 350 for about 25 minutes. Easy peasy.

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