Today we have a guest post from Calvin who blogs at theglutenfreechefblog.com. I was recently able to review Calvin’s new ebook and really enjoyed the information he had to share in it. There is information about the ebook below. I am glad he agreed to guest post today and share a delicious looking gluten free recipe with us. Thanks Calvin!
My name is Calvin and I am a gluten and dairy free chef, food blogger and writer. You can find me over on my blog www.theglutenfreechefblog.com where I am usually rambling and posting all kinds of A+mazing sweet and savory confections.
Lynn’s Kitchen Adventures is one of the many food blogs that I peruse daily. In fact Lynn’s blog was one of many that I used as a resource for my gluten free needs long before I started my own blog. Who knew we would partner via the world wide web?
Check out my blog the gluten free chef and while you are at it peep my brand new e-cookbook Cooking with Fibromyalgia: A Young Man’s Guide to Simple and Delicious Vegetarian, Gluten and Dairy. Right now it is just 99 cents and full of tips, advice, and most importantly gluten/dairy free recipes.
Don’t worry all kinds of cool folks can enjoy this cookbook. I wrote it to be simple, easy to follow, and tailored to anyone looking for healthy gluten/dairy free recipes.
When I went gluten free I challenged myself to recreate all my favorite foods and desserts without compromising taste and texture. When I was running my retail bakery I set out to glutenfreeify my Classic Carrot Cake recipe and from the rave reviews I received from patrons, family, and friends I think I was more than successful. This summer I have been cooking and baking with garden fresh fruits and veggies; remixing some of my favorites and creating new confections.
One day I happened to stumble across mangoes at the market and then I tastespotted a carrot recipe and thought why not merge the two and create a Mango Carrot Cake. I rarely ever eat mangos and for me this made creating the recipe even more appealing. Last weekend I developed the recipe and this cake is all sorts of delicious. It was moist, light and the blend of vanilla, mango and carrot was pure heaven. I decided to go with a simple vanilla frosting using Cherrybrook Kitchen Frosting Mix which in my opinion is the best gluten and dairy free frosting there is.
When Lynn asked me to guest post for her site. I immediately knew that this recipe was the one I wanted to share.
Check out the recipe below.
Mango Carrot Cake
- 2 cups all-purpose gluten free flour blend
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup organic cane sugar
- 1/2 cup organic brown sugar
- 2 large eggs
- 1/4 + 2 tbsp oil
- 1 tbsp pure vanilla extract
- 3 cups shredded carrot
- 2 mangos, peeled and pureed
1. Pre-heat oven to 350 degree and grease 2 8 inch round pans.
2. Sift together dry all purpose flour blend, baking powder, cinnamon and nutmeg. Set aside.
3. In a large bowl whisk cane sugar, brown sugar and eggs. Combine oil and vanilla.
4. Slowly fold in flour mixture until just combined. Batter will be fairly thick at this point.
5. Fold in mango puree and shredded carrots.
6. Divide batter between 2 prepared pans and bake for at least 25 minutes or until springy to touch.
7. Allow cakes to sit for 10 minutes to transfer to wire rack. Allow cakes to cool completely (about 2 hours) before frosting.