As promised I am starting to release some of the old recipes from the first year of the website. To get the new recipes and demo videos just go to my store and purchase a one year membership. Your tastebuds will thank you!
This make a really amazing brunch item. With the maple cream cheese topping you feel like your having dessert instead of the mail course. Make it with or without raisins and walnuts. If you like pineapple in your carrot cake replace some of the milk with pineapple juice or crushed pineapple. As long as the volume of liquid adds up to the amount specified.
3c GF Baking Mix 2½ c sour milk (any kind)
1 Tbsp xanthan gum 2 eggs
2 tsp baking soda ⅓ c oil
1 Tbsp baking powder 1 tsp vanilla
1 tsp salt 3 Tbsp honey
1 tsp cinnamon 1 c grated steamed carrots
¼ tsp allspice ½ c chopped nuts (opt)
¼ tsp nutmeg ½ c raisins (opt)
Maple Cream Cheese Frosting 3 oz soft cream cheese 2 Tbsp maple syrup ¼ tsp cinnamon
Grate carrots and place in a covered bowl and microwave on high for 1 minute. Set aside. In bowl of mixer combine first 8 ingredients (dry). Whisk together eggs, milk, vanilla and honey. Add to dry ingredients and beat well until batter is smooth and lump free. Add carrots, raisins and nuts and stir to combine. Drop by ¼ c onto a hot non-stick or grease griddle. Spread out into a 4” circle. Allow to cook until bubbly on top and sides are slightly dry. Flip over and allow to cook on the other side. Serve warm with Maple cream cheese frosting and maple syrup.
For Frosting – Combine cheese, maple syrup and cinnamon and stir until smooth and well mixed. Spread a small amount on each pancake before eating.