National Carrot Cake Day is February 3rd. A new carrot bundt cake recipe uses gluten-free Simple Mills almond four-based Vanilla Cake Mix and topped with a Simple Mills easy-on-the-sugar Organic Vanilla Frosting.
- The mix has only six simple ingredients (almond flour, organic coconut sugar and coconut flour, arrowroot powder, baking soda and sea salt) – completely free of gluten, grain, soy, corn, dairy, GMOs and gums/emulsifiers.
- The frosting has eight similarly clean ingredients – is sweetened with monk fruit extract – and hasless than half the sugar as well as none of the corn syrup, corn starch, citric acid, xanthan gum, and artificial flavors, colors and preservatives found in both natural and conventional frosting brands.
Before we get to the recipe, let me tell you a little more about Simple Mills products. I’ve been fortunate to receive some Simple Mills gluten-free samples. I’ve thoroughly enjoyed the Fine Ground Sea Salt Almond Flour Crackers, Smoky BBQ Cheddar Almond Flour Crackers, Rosemary & Sea Salt Almond Flour Crackers, Naturally Gluten-Free Pancake & Waffle Almond Flour Mix, Naturally Gluten-Free Double Chocolate Crunch Cookies and the Naturally Gluten-Free Vanilla Cupcake & Cake Mix. These have been shared and devoured. I did not tell some that they were gluten-free, as I did not want pre-conceived opinions. My favorites with the Sea Salt and the Rosemary & Sea Salt crackers.
When I checked out where I could purchase these products, I clicked on the Store Locator on the Simple Mills website. I was happy to see its vast variety of products is available at Sprouts, Earth Fare, Frys, Safeway, Whole Foods and more. You can also purchase any of the entire line online.
Checking out the Simple Mills website is worth the time. It offers so much in nutritional information and you can see how determined the company is to keep things simple and use fresh healthy ingredients.
Carrot Bundt Cake
Simple Mills Bundt Carrot Cake
Prep time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Yield: 10 servings
Ingredients
For the Cake:
1 tsp cinnamon
1 Box Simple Mills Vanilla Cake mix
1 cup carrots, peeled and shredded
1/3 cup raisins
2 tsp grated fresh ginger, or 3/4 tsp ground ginger
1/3 cup finely chopped walnuts
3 large eggs, beaten
1/4 cup coconut oil, melted and slightly cooled
1/2 tsp vanilla
2 tbsp water
For the Frosting:
2/3 cup Simple Mills Vanilla Frosting at room temperature
1/3 cup cream cheese, softened
1/4 tsp cinnamon
Toppings:
Spring flowers
Shredded coconut, toasted
Instructions
For the Cake:
PREHEAT oven to 400ºF and liberally grease a bundt cake pan.
WHISK together the mix and cinnamon in a large bowl. Add the carrots, raisins, ginger and walnuts. Stir to combine.
WHISK together eggs, oil, vanilla and water in another small bowl. Stir wet mixture into the dry mixture, combine until thoroughly mixed.
POUR the batter into the prepared bundt pan.
PLACE the cake into the oven and immediately turn the heat down to 350ºF. Bake until a tester comes out clean (about 35 minutes).
LET the cake cool for a couple of minutes and then carefully flip the cake upside on to a rack to cool completely.
For the Frosting:
ADD Simple Mills frosting, cream cheese, and cinnamon to a large bowl. Mix until perfectly homogeneous. Gently spread over the bundt cake. Sprinkle with toasted shredded coconut and decorate with flowers if desired.
I hope you enjoy, National Carrot Cake Day. Please let me know if you try some of Simple Mills products and what you think of them.
Executive Editor, Luxe Beat Magazine
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President Emeritus & Member: International Food Wine & Travel Writers Association (IFWTWA)
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
