Gluten-Free, Nut-Free Carrot Cake with Tiger Nuts Flour

Carrot cake with Tiger Nuts Flour is a great way to make a classic dessert both gluten-free and nut-free with an added nutritional boost. Tiger Nuts Flour is derived from Tiger Nuts, which are small tubers rich in fiber, vitamins, and minerals. It's a fantastic alternative for those following paleo, vegan, or gluten-free diets. However, Tiger Nuts Flour has a slightly sweet and nutty flavor and can be more absorbent than general-purpose flour. Here's a tailored recipe to accommodate the differences:

Gluten-Free Tiger Nut Flour Carrot Cake

Cake Ingredients:

Dry Ingredients:

2 cups Tiger Nuts Flour (sifted)
1 tsp baking soda
1 1/2 tsp baking powder (gluten-free)
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger

Wet Ingredients:

4 eggs
3/4 cup sugar substitute (adjust to taste)
3/4 cup unsweetened apple sauce
1/2 cup melted butter or oil
2 tsp vanilla extract

Fold-ins:

2 cups grated carrots (about 4 medium carrots)
1/2 cup chopped Tiger Nuts (walnuts or pecans optional)
1/2 cup unsweetened shredded coconut (optional)
1/2 cup raisins (optional)

Instructions:

1. Preheat Oven and Prepare Pan: 

   Preheat your oven to 350°F (175°C). Grease and flour (with Tiger Nuts Flour) a 9-inch round cake pan or line with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the Tiger Nuts Flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.

3. Blend Wet Ingredients: In a separate bowl, beat the eggs with the sugar substitute until the mixture is light and fluffy. Add the apple sauce, melted butter or oil, and vanilla extract, mixing well after each addition.

4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

5. Fold in Carrots and Optional Ingredients: Fold in the grated carrots, followed by the Sliced Tiger Nuts, shredded coconut (optional), and raisins (if using), until evenly distributed.

Bake: 

Pour the batter into the prepared cake pan. Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:  Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can frost it with your favorite gluten-free frosting or enjoy it as is.

Adding a cream cheese frosting is a classic and delicious way to finish a carrot cake. Here's a simple and tasty cream cheese frosting recipe that will complement the gluten-free tiger nut flour carrot cake beautifully:

Cream Cheese Frosting 

Ingredients:

8 oz (225 grams) cream cheese, softened
1/2 cup (115 grams) unsalted butter, softened
2 cups (240 grams) powdered sugar (sifted for smoothness)
1 teaspoon vanilla extract
Sliced or Chopped Tiger Nuts

Instructions:

1. Mix Cream Cheese and Butter: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and butter together until smooth and well combined. It's important that both the cream cheese and butter are at room temperature to avoid lumps.
2. Add Vanilla Extract: Mix in the vanilla extract until evenly distributed.
3. Gradually Add Powdered Sugar: Gradually add the powdered sugar to the mixture, beating on low speed until combined. Once all the powdered sugar is incorporated, increase the speed to high and beat for an additional 2-3 minutes until the frosting is light and fluffy.
4. Adjust Consistency If Needed: If the frosting is too thick, you can add a tablespoon of milk or cream to thin it out. If it's too thin, add a little more powdered sugar until you reach the desired consistency.
5. Frost the Cake: Once the carrot cake has completely cooled, use a spatula or a knife to evenly spread the cream cheese frosting over the top and sides of the cake. If the cake is very soft or crumbly, you might find it easier to do a crumb coat first. This involves applying a thin layer of frosting to the cake, then chilling it for 20-30 minutes to set this layer before applying the final, thicker layer of frosting.

Decorate (Optional): For an added touch, you can sprinkle the top of the frosted cake with sliced or chopped Tiger Nuts, grated carrots, or a dash of cinnamon.

Refrigerate Before Serving: Refrigerate the frosted carrot cake for at least an hour before serving. This helps the frosting to set and makes slicing the cake easier.

Storage: Store any leftover frosted carrot cake in the refrigerator. It will keep for up to 5 days. For best texture and flavor, let the cake sit at room temperature for about 15 minutes before serving if it has been refrigerated for a long time.

Notes:

• Moisture Content: Tiger Nuts Flour can be more absorbent than wheat flour. The added apple sauce in this recipe helps to balance the moisture content.
• Sweetness: Tiger Nuts Flour is naturally sweet, allowing for a reduction in added sugars. Adjust the amount of sugar substitute based on your preference.
• Texture: This cake might have a slightly different texture than its general purpose flour counterpart due to the unique properties of Tiger Nuts Flour. It should still be delightfully moist and tender.

Enjoy your gluten-free carrot cake made with Tiger Nuts Flour, a wholesome dessert that doesn't compromise on flavor or nutrition.