Gluten-Free Carrot cake with cream cheese icing

2 cups sugar

1 1/2 cups EV olive oil

4 large eggs, room temperature

2 cups ATK flour

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 1/2 – 2 cups of walnuts

3 cups finely grated carrots, keep separate due to water draining from them

1 cup raisins

1 tsp nutmeg freshly grated

3/4 cup coconut

1 tsp vanilla bean paste

1 tsp almond extract paste

ICING:

2 1/2 cups powdered sugar organic usually has tapioca instead of cornstarch, sifted

1 tsp vanilla bean paste

4 tbsp unsalted butter

3-4 oz cream cheese

Cream together the sugar and the olive oil until well incorporated and it is more of an emulsion rather than just creamed. Add the room temperature eggs one at a time until well incorporated then and vanilla bean paste and almond extract paste.

In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, salt , nutmeg, raisins, coconut , and nuts.

Add the dry ingredients to the wet ingredients in your mixer and incorporate well. Batter will appear to be very thick. Add in the carrots last, without the water that has drained from them.

I bake these in “donut” pans and there is enough batter to fill 4 of these.

These are pretty shallow pans only 2-3″ deep.

Spray or grease these pans and sprinkle with granulated sugar. This works the same way flour does to release the cake from the pan and creates a nice texture on the outside of the cake.

Bake cakes at 350° for 30-55 minutes depending on your oven temperature calibration and how deep your pans are.

While cakes are cooking cream together the unsalted butter and cream cheese. Add in vanilla bean paste and powdered sugar slowly so not to powder your kitchen in sugar dust.

This recipe makes a very moist cake.

Chill in refrigerator if icing seems to soft to pipe on cake.

Cool cakes on a wire rack before icing. I stack two cakes on top of each other for a two layer cake.

Freezing the cakes helps with setting the icing. Decorate with icing as desired.

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Tasty topping for fruit

This is my favorite fruit topping. It’s great with fresh fruit or you can bake it on top of fresh fruit like a crisp. This is full of fiber and if you use Siggis yogurt it’s full of protein as well.

1 cup sliced coconut or Gf oats (or 1/2 cup of each)
1/2 cup almonds finely ground into meal
1/3 cup sliced almonds
1/3 cup packed brown sugar
1 tsp ground ginger
1/4 tsp fine sea salt
4 tbsp melted unsalted butter
2-3 tbsp of Siggis vanilla yogurt 5.3 oz ( I use whole container if just eating with fresh fruit)
1-2 tsp vanilla bean paste. 1 tsp almond paste extract

Mix all ingredients together in a bowl adding melted butter before adding yogurt. Dip fresh fruit in and enjoy.

Core apples or fruit of your choice and line the bottom of a glass bowl, stuff apples with mix and over the top of the fruit. Bake at 350° for 40-45 minutes like a crustless cobbler. Top with whipped cream if desired.

Onion rings with tasty dipping sauce

Oil for frying

2 large sweet Vidalia onions, very cold cut into thick rings

2 cans evaporated milk, very cold

1 cup ATK flour

1/2 teaspoon dried mustard

1/2 teaspoon cayenne pepper

1 teaspoon sweet paprika,

1/3 palm Kosher salt

Natures seasoning after frying

Dipping sauce:

1 cup sour cream

1/4 cup sweet chili sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

Heat oil in a large frying pan over medium high heat.

Cut onions across into 1-inch rings and separate. Pour cold evaporated milk into a small, deep bowl. Mix flour with seasonings in a dish deep enough to cover rings.

Dip onion rings in milk, then coat in flour, put back into milk and flour again for a thicker crust.

Fry in hot oil until golden brown. Remove from oil to a wire rack on a cookie sheet lined underneath with paper towels to catch oil . Salt and use natures seasoning to dust lightly after frying. Place wire rack on cookie sheet and keep warm in a preheated 250° oven.

For dipping sauce, combine all ingredients in a bowl and stir.