Brown Butter Almond Mini Cakes
Garlic rolls
Ingredients
Ingredients
- 3/4 cup rice flour
- 1/4 cup potato starch
- 1 tsp cinnamon
- 3/4 tsp xanthan gum
- 1-1/2 tsp baking powder
- 1 cup grated carrots
- 1/3 cup raisins
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1 cup sugar
- 1/2 cup sorghum flour
- 3/4 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup unsweetened
Sour Cream Frosting
- 1/4 tsp vanilla extract
- 1/4 tsp Lemon Juice
- 2 tbsp butter
- pinch salt
- 1-1/2 cups icing sugar
- 1/4 cup sour cream
- 1-1/2 cups powdered sugar
Servings: cake
Instructions
- Preheat oven to 350 degrees and lightly spray a 9-inch round layer cake pan with cooking spray.
- In a medium bowl combine the rice flour, sorghum flour, potato starch, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger and whisk to combine.
- In a large bowl beat the sugar, vegetable oil, and eggs and mix until smooth. Add the vanilla and mix well. Add the dry ingredient and stir to combine. Add the carrots, walnuts, coconut and raisins.
- Bake for approximately 40 minutes. Remove from oven, let cool and then frost with sour cream frosting, if desired.
- To make the frosting combine the butter, sour cream, vanilla extract, lemon juice and salt in a medium bowl. Stir to combine. Add the powdered sugar and beat, using an mixer, until smooth.
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