Gluten Free Bunny Happy Carrot Cake

Gluten Free Bunny Happy Carrot Cake

What could be more delightful than a gluten free bunny happy carrot cake. Yes, this carrot cake would make any bunny happy.With loads of yummy carrots, spices, coconut, pineapple and pecans. To top it off I’ve added a luscious orange cream cheese frosting that would make any bunny come back for more.

Make sure to get my all purpose gluten free flour recipe to use in the cake here. Mix all your dry ingredients together first and set them aside. Then you mix all your wet ingredients in a large bowl. This batter will be very thick. Bake at 350 for 40 minutes and let cool before frosting.

Slice of Gluten Free Bunny Happy Carrot Cake

The frosting is a breeze to make. Just make sure your butter and cream cheese are at room temperature and beat together until fluffy. Then add your orange juice, peel and vanilla. Finally, add your powdered sugar a little at a time until you get a consistency that you like for your frosting.

Gluten free bunny happy carrot cake makes a lovely dessert for Easter, or anytime the carrot cake mood strikes. What is your favorite carrot recipe?

 

Gluten Free Bunny Happy Carrot Cake
 
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Gluten Free Bunny Happy Carrot Cake will make any bunny happy with yummy carrots, spices, coconut, pineapples and pecans.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • Cake
  • 3 cups all purpose gluten free flour
  • 1½ tsp xantham gum
  • 1 Tbls baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 2 cups of sugar
  • 4 eggs
  • ¾ light cooking oil
  • ¾ cup coconut milk
  • 2 tsp vanilla
  • 2 cups of shredded carrots
  • 1 cup of crushed pineapple
  • 1 cup of shredded coconut
  • ½ cup of chopped pecans

  • Frosting
  • 8 ounce room temperature cream cheese
  • ½ cup of room temperature butter
  • 1 tsp of orange juice
  • 1 tsp grated orange peel
  • 1 tsp vanilla
  • 2 cups of powder sugar (or more if needed)
Instructions
  1. Cake
  2. Preheat oven to 350 degrees
  3. Line two round cake pans with parchment paper and spray lightly with cooking spray
  4. Sift together dry ingredients and spices in medium bowl and set aside.
  5. Beat wet ingredients together in large mixing bowl.
  6. Add dry mixture to large bowl and mix well.
  7. Fold in coconut, carrots, pineapple and pecans.
  8. Pour batter into pans and bake for 40 minutes or until a toothpick inserted into center comes out clean.
  9. Cool before frosting.

  10. Frosting
  11. Beat together cream cheese and butter until fluffy
  12. Add orange peel, orange juice and vanilla. Beat until smooth
  13. Slowly add powder sugar until frosting is the thickness you would like.
  14. Frost cake

  15. Toasted Coconut
  16. If you would like to top with toasted coconut.
  17. Spread a thin layer of coconut on cookie sheet.
  18. Bake in 350 degree oven
  19. Stirring every few minutes.
  20. Only takes a few minutes to toast coconut flakes.

 

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Decadent Gluten Free Chocolate Orange Cupcakes

Chocolate Orange Cupcake

What do you give to the chocolate lover on their birthday? Decadent gluten free chocolate orange cupcakes, of course. My husband, Ken, a confirmed chocoholic decided to have a birthday this year. Yep, another one! Lol- So what’s a girl to do when we are meeting with friends and we have a little guy who can’t have gluten either. I had to think fast. I needed something over the top delicious, chocolate and gluten free.

I had planned a surprise get together for Ken with our friends. My goal was simple. Make them all happy. I scrambled in the kitchen like a mad scientist at work to concoct the perfect decadent cupcake (as evident by the photograph of the mess I made with the powdered sugar). By the time I was done, I looked like the ghost of Christmas past, minus the chains to rattle.

chocolate mess

The result is the best gluten free chocolate cupcakes I’ve ever tasted. Moist, rich and over the top chocolaty. They’re topped with a decadent chocolate frosting with a touch of orange. My grandmother used to bring us kids a treat of orange chocolate sticks whenever she came to visit. I really don’t know what they we’re called. I’ve just always loved the combination of orange and chocolate, since then. I’ll blame that on my grandmother.

If for some reason you don’t like the flavor of orange, feel free to add a different flavor, or take it out of the recipe entirely.

We had a wonderful evening with friends for Ken’s birthday, and the decadent gluten free chocolate orange cupcakes we’re a huge hit. Everyone loved them and wanted the recipe.

These cupcakes are a little more work and they’re dangerously delicious, so I only make them once in a blue moon. What are your favorite flavor combinations?

Chocolate Orange Cupcake 3

 

5.0 from 1 reviews
Decadent Gluten Free Chocolate Orange Cupcakes
 
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Deep dark rich and gluten free cupcakes topped off with decadent chocolate orange frosting. Careful these are additive
Author:
Recipe type: Dessert
Serves: 18
Ingredients
Cupcake
  • ½ cup butter at room temperature
  • 1½ cup organic granulated sugar
  • 4 eggs
  • 2 cups all purpose gluten free flour blend (recipe follows)
  • ¾ cup of cocoa
  • ½ tsp of salt
  • 1 Tbls of baking powder
  • ½ tsp xantham gum
  • 2 tsp vanilla extract
  • 1¼ cup of coconut milk divided
Frosting
  • 1 cup of butter
  • 4 cups of powder sugar
  • ½ cup melted "Enjoy Life" chocolate chips
  • ¼ cup fresh orange juice
  • 2 tsp orange rind
  • 1 tbls coconut milk
Gluten Free All Purpose Flour Blend
  • 1 cup coconut flour
  • 1 cup arrowroot flour
  • 1 cup tapioca flour
  • 1 cup sorghum flour
  • 1 cup white rice flour
  • This makes a great flour blend for cakes, muffins, cookies & non yeast breads.
  • Store in air tight container in fridge to keep it fresh longer.
Instructions
Cupcake
  1. Preheat oven to 375*
  2. Spray muffin tin with non stick coconut oil. If making cake grease & flour pans
  3. Cream together butter, eggs, sugar & vanilla with mixer
  4. In separate bowl combine 1 cup of flour, salt, baking powder & xantham gum.
  5. Add flour to egg mixture alternating with ¾ cup of coconut milk until well blended
  6. Mix remaining cup of flour with cocoa
  7. Alternate cocoa mixture with remaining coconut milk into cupcake batter
  8. When well blended fill muffin tins ⅔ full with batter
  9. Bake on center rack 20 to 25 minutes or until toothpick inserted into center comes out clean
  10. Cool on rack 5 minutes before removing from pans. Cool completely before frosting.
Frosting
  1. Beat butter in large bowl with mixer
  2. Add orange juice, orange rind and one cup of sugar mix well
  3. Mix in melted chocolate chips mix
  4. Add remaining powder sugar until creamy
  5. Add 1 to 2 tablespoons of coconut milk if needed
  6. Frost cupcakes. Store remaining frosting in air tight container in fridge.

 

Gluten Free Chocolate Chip Cookie Bars

Gluten Free Chocolate Chip Cookie Bars

Ahhh love sweet love. You know the one I’m talking about, the love you have with chocolate. Personally, I’ve had a love affair with chocolate for as long as I can remember. Maybe it was the chocolate Easter bunnies I used to get as a kid. Or the chocolate cake my mom would bake for special occasions. And who can forget snowy nights sleigh riding with friends and a cup of hot coco with marshmallows. Oh yes, chocolate, you made me love you! There is no doubt that this love affair will last till the end of time, because frankly I can’t get enough. That is why I thought it fitting that our first recipe on A Dish N Thyme should include chocolate.

These gluten free chocolate chip cookie bars are amazingly easy to whip up, and it will taste like you’ve spent hours in the kitchen putting them together. They’re so good that my family had them gone in the first couple of hours. So sneak out an extra cookie bar for yourself and put it away for the next day before you serve them, or you will be very disappointed looking at the leftover cookie crumbs in the pan.

Gluten Free Chocolate Chip Cookie Bars side view

In making these gluten free chocolate chip cookie bars I used Lillabee gluten free cake mix, but you can use whatever gluten free yellow cake mix you have on hand. By using a cake mix you cut your time way down, and who couldn’t use a shortcut or two in the kitchen? Now for the bad news…this recipe only makes a brownie size pan full of goodness. Yep they never put enough cake mix in those darn gluten free boxes so if you need more you will have to double the recipe which means buying two gluten free cake mixes.Then again, this could keep you from going into chocolate overload (if there is such a thing) so maybe it’s not such a bad thing after all.

Chocolate Cheers!

Gluten Free Chocolate Chip Cookie Bars
 
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A quick and delicious gluten free chocolate chip cookie bar made with a gluten free cake mix. When you need dessert fast this does the trick.
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 1 box Lillabee gluten free yellow cake mix
  • 4 eggs
  • 5 tbsp melted butter
  • 1 tsp vanilla
  • 1 cup of flake coconut
  • 1 cup of gluten free chocolate chips (we used "Enjoy Life")
Instructions
  1. Heat oven to 350 degrees. Empty cake mix into bowl.
  2. Add coconut and chocolate chips stir together.
  3. Add melted butter, vanilla and eggs. Stir together. Mixture will be really thick
  4. Pour batter into a 10x10 greased brownie sized pan.
  5. Bake 25 to 30 minutes until lightly golden brown on top