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Gâteau aux carottes aux superaliments sans gluten

Gâteau aux carottes aux superaliments sans gluten




9 squares


1 hours 25 minutes

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  • 1 cup Make Good Gluten-Free flour Mix (see link for recipe on MakeGood)
  • 1-1/2 cuillères à café de poudre à pâte Fleischmann's®
  • ½ cup quinoa flour
  • 1 c. à thé de bicarbonate de sodium
  • 2 cuillères à café de cannelle
  • 1 ½ teaspoons ground ginger (can use 1 tablespoon fresh grated instead)
  • ½ cuillère à café de muscade moulue
  • ¼ cuillère à café de clous de girofle moulus
  • 1 tasse de sucre
  • 3 œufs, température ambiante
  • 2/3 cup Mazola® Canola Oil
  • 1/2 tasse de crème sure
  • 1 c. à thé d’extrait de vanille
  • 1/3 cup crushed pineapple, drained
  • 2 cups shredded carrots
  • ½ cup hulled hemp seeds
  • ½ cup raisins (optional)
  • ½ cup chopped walnuts or pecans (optional)

Crème glaçage au fromage

  • 1/3 cup unsalted butter, room temperature
  • 226g (8oz pkg) cream cheese, room temperature
  • ¾ cup icing sugar
  • 1 cuillère à café de jus de citron
  • ¼ cup chopped walnuts or pecans, if desired


  • 9 x 9” square baking pan



  1. Preheat oven to 350°F. Grease and line a 9 x 9” baking pan with parchment paper
  2. In a large mixing bowl combine all the dry ingredients.
  3. In a separate bowl whisk the eggs, then add the oil, sour cream, pineapple and vanilla, mixing well. Pour into dry ingredients and blend with a wooden spoon just until incorporated. Stir in the carrots, quinoa and hemp seeds until well blended. If using raisins and nuts, add them in now and stir well.
  4. Pour batter into prepared pan, bake for 40 minutes or until a toothpick inserted in the center comes out clean and edges are golden. Remove from oven and let cool in pan for 15 minutes then transfer to a cooling rack. Cool completely prior to frosting.
  5. To make the cream cheese frosting, beat the butter, cream cheese and lemon juice until smooth, slowly add the icing sugar. Do not over beat, just until it is smooth and holds it shape, add additional icing sugar if needed for a thicker consistency. Spread on top of cooled cake and garnish with chopped nuts if desired.
  6. Best eaten same day or within three days. Store leftovers in the fridge in an airtight container, best eaten at room temperature.
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