Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
June 9, 2010 at 2:15 pm
Yum! I don't have a bundt pan, but I'm sure it would make great muffins. (Or are they cupcakes, since they would have frosting?) This looks like it has all the moisture and flavour of carrot cake, without the fuss of grating all those carrots! I like your idea of adding diced apple.
Tasty Eats At Home says
June 9, 2010 at 2:32 pm
Wow, yum! What a welcome beauty of a cake to come back with!
June 9, 2010 at 4:38 pm
Yum. Allergic to all members of the carrot family so this is a God-send. Company coming next week. Thanks much. – Margaret
betty r says
June 9, 2010 at 4:45 pm
This cake looks gorgeous, Jeanine!! As does your 'new looking' blog:)I like your attitude..don't give up..keep trying. I can't begin to count the flops that have come out of my oven and I'm not baking gluten free! You have more of a challenge.
June 10, 2010 at 10:30 am
Looks great and probably tastes better. My first love is Jesus…then my wife of 45 years…then cooking. I really enjoyed looking over you blog. I am now a follower of yours. Feel free to look over my blog and perhaps become one as well on my blog.
June 11, 2010 at 1:27 pm
this sounds like an awesome cake!
June 16, 2010 at 11:19 am
Look at that glaze – I'm drooling all over my keyboard.
Alice Theofan says
September 7, 2013 at 2:28 pm
Garfava bean flour? Can’t find that either! So frustrating. What else can I use?
Jeanine Friesen says
September 9, 2013 at 7:10 am
Garfava is a blend of garbonzo and fava bean flours. I haven’t tried it, but I would try subbing with buckwheat, teff, or sorghum flour. HTH
[…] cake may be covered with a maple cream cheese glaze, or in this cake, a simple maple glaze. I followed Dorie's directions for the glaze, but in the […]
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