My friend at My Kids Eat Squid recently tested out Hungry Girl’s two ingredient brownies. It’s so simply I decided to give it a try in a gluten-free version. I used Wegmans store brand chocolate cake mix and a can of organic canned pumpkin (15 oz). Mix this together then divide among 12 greased muffin tins (I used silicone). Bake at 400 for 20 minutes. That’s it. My daughter loves these. I thought they were pretty good. You do not taste the pumpkin at all. It’s a decent low fat brownie for sure, and one that’s super easy to make.
My all-time favorite carrot cake is Gigi’s Carrot Cake, from Emeril. This is a to die for carrot cake! It’s dense and moist and also just really pretty.
I used Cup4Cup gluten free flour in place of regular flour and it was not noticeable in any way. The recipe says to make 3 layers – I have always made this cake with 2 layers (who has 3 identical cake pans?). If you make this, there is just barely enough frosting, so you might consider making a bit more (I would make 1 1/2 times this recipe so you don’t feel like you have to skimp. The recipe says to add chopped pecans to the frosting, but I prefer to just sprinkle some on top.