one of my closest friends just got her first apartment. this is huge. the kind of huge that's scary and exhilarating in the same breath. and it's not like she did this right from leaving home or just graduating from college like so many. she's done it for the first time since leaving home, getting married, having children, dealing with loss, going through a divorce, moving back home... huge, right? brave. making every decision on her own and not having to check with anyone about paint colors or furniture placement or which way the toilet paper should come off the roll. freaking out about bills. eating cereal for dinner at 10 o'clock.
this is huge-ness that deserves an equally huge dessert and when i came across this recipe, i knew it would be perfect to bring to her house last night when several of her friends and i got together to help unpack and set up her kitchen. she doesn't eat gluten or dairy though is able to tolerate goat milk products (hence the replacements for the frosting).
Gluten Free Carrot Cake with Goat Cream Cheese Frosting
adapted from a Donna Hay Recipe
- 5 eggs, at room temperature
- 1½ cups brown sugar (not packed)
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 3½ cups almond meal
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 - one pound bag of carrots, peeled and grated
- ½ cup minced fresh pineapple
- 1 cup shredded sweetened coconut
- 1 cup walnut pieces, toasted
- ½ cup currants
- 6.25 ounces cream cheese, softened
- 5 ounces goat butter (meyenberg from whole foods)
- 1 cup powdered (confectioner's/icing) sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla
- note: my changes to the original recipe don't yield an icing that holds it's shape well. rather, this icing is like an extra thick cream.
preheat oven to 325°F. line the base of a lightly greased 9-inch spring-form pan with parchment paper and set aside.place the eggs, sugar and vanilla in an electric mixer and whisk for 15 minutes or until thick and tripled in volume. put the oil, almond meal, cinnamon, ginger, nutmeg, baking powder, salt, carrots, coconut, walnuts and currants in a large bowl and mix well to combine. fold through the egg mixture and spoon into the pan. bake for 1 hour 20 minutes – 1 hour 25 minutes or until a tooth pick comes out with a few crumbs attached. cool completely in the pan before refrigerating for 2–3 hours or until firm. to make the cream cheese icing, place all ingredients in an electric mixer and beat for 5 minutes or until smooth. chill for 1 hour (it's a good idea to make the icing the night before you're planning on serving the cake). to serve, run a small knife around the edge of the cake and remove from the pan. spread with the icing. serves 8–10.
look that color! so pretty! and it was moist and dense and tasted just like a traditional carrot cake though i like to think that this one is on the healthier side.
the best part? seeing the happy gleam in my friend's eyes when she took that first bite. loved it! and if you haven't yet tried your hand at gluten free (flourless) baking, i think this would have you sold. you could even turn the batter into muffins or small quick breads.
your gluten free friends will love you!