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| No-gluten, sugar-free carrot cake. |
I baked a cake to celebrate other birthdays, but a cake of which I, too, with my various dietary restrictions, could partake. Call it “alternative” carrot cake.
The carrots were real enough. But the batter was made with no-gluten flour and sugar substitutes. Instead of the original recipe’s bland “vegetable oil,” I used extra virgin olive oil. The sugar-free frosting should have been made with no-lactose cream cheese, but I was unable to find it.
I’ve lived a sugar-free life for 20 years now, ever since I found I was pre-diabetic. No sugar, no honey, no maple syrup, but, yes to all fruits. I’m not pretending that fruit is calorie-free, but it allows me a little wiggle room when it comes to dessert.
Sugar is valued in baking for its hygroscopic properties, the ability to attract and hold moisture, as well as for sweetness. I have found that dried fruits such as raisins, prunes, and dates are superb substitutes for sugar. They add volume and keep the cake moist.
I used dates for my carrot cake and I also added some King Arthur Baking Sugar Alternative, a 0-calorie product from the U.S. (erythritol, corn fiber, cane sugar fiber, monk fruit extract and stevia leaf extract). No-gluten flour is easy to find in supermercados in Spain. Grated orange or lemon peel complements the fruity flavor of extra virgin olive oil. I also like spices such as ginger and cardamom with olive oil cakes.
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| Dates give the cake sweetness. |
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| Extra virgin olive oil makes a moist, soft-crumbed cake. |
Sugar-Free Carrot Cake
Bizcocho de Zanahoria sin Azucar
Serves 8. For a two-layered cake, double the recipe and bake in 2 pans.
1 cup no-gluten flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ground cardamon
¼ teaspoon ground ginger
1/8 teaspoon salt
½- ¾ cup pitted and chopped dates
¾ cup extra virgin olive oil
Grated orange or lemon peel
2 eggs
¼ cup baking sugar substitute (optional)
1 cup peeled and grated carrots
½ cup chopped walnuts
Frosting, optional (recipe follows)
Preheat oven to 350ºF. Lightly oil an 8-inch cake pan and line it with baking parchment.
Sift together the flour, baking powder, baking soda, cinnamon, cardamom, ginger, and salt.
Combine the dates, olive oil, and grated peel in a blender and blend until smooth.
In a mixing bowl beat the eggs with sugar substitute if using. Beat in the oil-date mixture until smooth. Fold in the carrots. Add the dry ingredients gradually and mix until well combined. Add the nuts. Pour into the baking pan. Bake the cake until a skewer comes out clean, about 35 minutes. Cool the cake in the pan 10 minutes. Turn out onto a rack. Remove parchment and let the cake cool completely. Place it on a cake platter. Spread frosting, if desired.
For the frosting:
Use lactose-free cream cheese, if available.
Cream cheese (approx. ½ cup)
Grated orange or lemon peel
Liquid stevia sweetener, to taste
Beat the cream cheese with grated peel until smooth. Add sweetener to taste. Spread on cake.
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Note: When I am testing recipes for traditional pastries and puddings, such as those that appear in my new cookbook, Flavors of al-Andalus, I use real sugar and honey, not substitutes. Yes, I taste, but I give away the rest. Interestingly, many Spanish "sweets" don't require sugar. An example is the dough for buñuelos, or fritters, that are customarily rolled in sugar after frying.
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More sugar-free cakes:
More gluten-free cakes:
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Did you know? The Arabs introduced sugar cane and the making of sugar to al-Andalus, the Muslim kingdoms of medieval Spain. Read more about sugar in my new cookbook, Flavors of al-Andalus.
FLAVORS OF AL-ANDALUS
The Culinary Legacy of Spain
This new cookbook has lots of recipes for cakes, cookies, and pastries, perfect for upcoming holidays. Ask for Flavors of al-Andalus from your favorite bookseller or click below to order.
This cookbook explores the fascinating story of the deep and lasting influences that Islamic culture has left on modern Spanish cooking.
Author and Spanish cooking expert Janet Mendel tells the story of the Moorish influence on Spanish cooking through 120 recipes and photographs for modern-day dishes, from salads and vegetables to fish, poultry and meat to sweets and pastries, that trace their heritage to foods served in medieval times. Dishes from this era include exotic spices such as saffron, the use of fruits and almonds with savory dishes, and honeyed sweets and pastries. The flavors of al-Andalus live on in modern Spanish cooking and are what makes Spain’s cuisine distinctive from the rest of Europe. (Hippocrene Books)
Use PROMO CODE HIPPOCRENE40 for 40% off on all Hippocrene titles at IndiePubs online bookstore.
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FLAVORS OF AL-ANDALUS by Janet Mendel is the #1 New Release in Spanish Cooking on Amazon!
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