Gluten Free Fat Free Carrot Cake Using Mrs. Glee’s Molasses Cookie Mix
I love all things ginger. I was super excited to see [ss_amazon asin=”B00AQZ3NE4″ site=”glutenfreegirlfriend-20″] Mrs. Glee’s Molasses Ginger Snap Cookie Mix [/ss_amazon] arrive in my box of items from Mrs. Glee’s. I was in the mood to bake and immediately thought of making this mix as ginger snap cookies. I asked Alan if he liked ginger snaps and I was met with a resounding NO! I did not want to have the temptation of eating all of those cookies with no help, so I started the wheels turning in my head.
I usually create recipes based on what I have to use up first in the kitchen. I tend to overbuy when deals are too good to pass up and end up having to get creative to use things before they go bad. This weeks find at Fresh to Frozen were 2 pound bags of baby carrots for 74 cents a piece. I ended up buying 4 bags thinking they only held one pound a piece. That means I had eight pounds of baby carrots to use up in a short amount of time. With the Mrs. Glee’s Ginger Snap Cookie Mix already having a molasses spice flavor to it, I decided to get ambitious. I was going to bake a carrot cake!
I have never turned a cookie mix into a cake mix before and was wondering if it would work. I started by doubling the amount of eggs called for in the mix. I also went with egg whites as that is what I had on hand. I try not to use butter or oil in my baking so I subbed in pumpkin for that part of the equation. Finally I pulled out my [ss_amazon asin=”B0000645YM” site=”glutenfreegirlfriend-20″]mini food processor[/ss_amazon] and started pulsing those carrots up into fine bits. I ended up with two and a half cups of ground carrot so that is what I threw in the mix.
I do not claim to be a food scientist and usually my creations turn out less than stellar. This cake came out oh so wonderful and perfectly moist. I was shocked that I had gotten it right on the first try. I rushed in to give Alan a slice as soon as thos carrot cake was cooled and sliced. When he took his first bite, his cute blue eyes rolled back in his head and he smiled. I had a winning recipe! Alan loves carrot cake so I based weather this recipe would make it to the blog on his opinion. I knew that the cake was a hit with me, but I will eat some pretty strange stuff. When Alan loved it too I knew I had to share this awesome cake with everyone.
I did not frost this cake as I did not have confectioners sugar or cream cheese on hand. This cake was so moist and delicious I think frosting it would have taken away from the flavor anyways. If you frost it and love it please leave a comment about it below!
All of the Mrs. Glee’s products that I have tried have been amazing! I used their Graham Cracker Mix to create the best Gluten Free Graham Cracker Crust I have ever had and it was amazingly simple!
I was not paid in any way to write this recipe and review. I contacted them myself because I was looking for a good high protein flour. I asked if they would send me some of thier [ss_amazon asin=”B00A2S1GUS” site=”glutenfreegirlfriend-20″]High Protein Gluten Free Navy Bean Flour[/ss_amazon] to try out for my blog. They were kind enough to send me that flour and a few mixes. I only review products that I stand behind and always speak the truth about them.
Posted on: Gluten Free Fridays
- 1 package Mrs. Glee's Ginger Bread Molasses Cookie Mix
- 8 egg whites
- 2.5 cups finely grated carrot
- ½ cup canned pumpkin
- 2 tbsp molasses
- 3 droppers full vanilla stevia
- 1 tsp homemade corn free baking powder or your favorite brand
- Preheat oven to 350 degrees.
- Mix dry ingredients together.
- In a separate bowl combine all wet ingredients.
- Mix together wet and dry ingredients.
- Grease an 9 x 13 pan.
- Pour mixture into greased pan.
- Bake at 350 for 35 minutes or until a toothpick comes out clean.
- Let cool completely before cutting.
- Eat and enjoy!
Julia
This cake looks delicious! Congratulations on your baking success!