(Y)ellow, (Y)ellow, How Are You?
When I was about 10, my parents bought me an yellow dress for my birthday. It was a knee length yellow and white striped thing, with puff sleeves, and, plain yellow bib like flap on top and skirting at the bottom. The bib and skirting were embroidered - "Sweety" and "But Naughty", in sprawling cursive letters. It was my favorite dress for many years; even when it faded and frayed, and, I outgrew it in height. I loved the color, such a happy tone but more than that, at that time still an introvert, I thought the writing was terribly clever.
Gluten Free Carrot Cake-Do(ugh)-Nuts + Blood Orange Cream Frosting
Carrot cake is quite popular in my house. Consequently, several variations of it feature on this blog as well like frosted layered cakes to mini cakes to cup cakes and more. But, none of them have been gluten free, well, because I did not need to. I need to now.
So, recently, when the desire to have carrot cake set in again, it was the perfect opportunity to test how the recipe work when the chemistry of flour ingredients are changed on their head. Fortunately, I struck gold with the first recipe I tried and it was also the one that had worked best for regular flour and has been particularly popular with readers.
In this post, I catalog some of the factors that I work with when transforming recipes with regular flour to gluten free creations in my kitchen. In this recipe, I used a blend of oat and almond flours, which, I think works wonders for sweet stuff.
Continue reading to find out why and get the recipe for these adorable cake-do-nuts!