When I saw that Kroger had Simply Organic Gluten Free Carrot Cake Mix on closeout a few weeks ago, I snatched up a box for next to nothing. Now I wish I’d bought two, because I’d really like to try the bonus recipe on the side of the box, and I can’t find a store that still has any in stock.
Unlike other gluten-free flour blends and mixes I’ve bought on sale for some mystery future use, I had a plan for this one. My horse’s birthday was coming up, and since not many horses live long enough to even have a 31st birthday, I wanted to do something to celebrate.
This mix only makes a single cake layer, so I baked cupcakes with it instead. I forgot to take a photo of the inside texture, but I did snap this pic of Skipper about to eat one of his cupcakes. Since the wrapper is off, you can see the crumb texture, which was very good. The flavor was more sweet than anything else, which makes sense when you consider sugar is the number one ingredient.
It annoys me that producers of gluten-free baked goods often compensate for the off texture by just making stuff more sweet. The same is often true of fat-free processed foods. The sad thing is we should really be avoiding sugar as much as possible, not using it in place of other things we also can’t/don’t want to eat. Okay, stepping off my soapbox now….
Anyway, apart from doing cupcakes instead of a cake layer, I followed the instructions on the box. I got 12 cupcakes from the mix, but they were on the shorter side and barely reached the top of the baking cups. I topped Skipper’s cupcakes with plain coconut oil and grated carrots.
I iced the ones intended for human consumption with cream cheese frosting, as is traditional for carrot cake. I cut back on the sugar in the icing since the cake was so sweet–yes, I tried one before I iced them. Quality control, you know. This made the icing a little softer, but taste-wise it worked very well with the cupcakes.