Carrot Cake Bliss

On Facebook I mentioned how I made a gluten-free/dairy-free carrot cake a few days ago.  Well, after indulging… and indulging some more, it became abundantly clear that it was time to make another one.  

First time around I just used a powdered sugar glaze for the top.  This time I planned ahead and made a DF Cream Cheese-esque frosting (YUM)!  The cake recipe is taken from The Gluten-Free Almond Flour Cookbook - by Elana Amsterdam.  BUT - I have altered it a bit.  For instance, I left the raisins out - they’re okay but certainly not my favorite.  I also added a bit more agave nectar (1/3 c vs. 1/4 c).  Last but not least, I added 1/2 tsp of vanilla.  Whenever I make a new recipe I always cut it in half so I know I like it before I use my flour on it.  This recipe was proportioned in the book for a layered cake, so with my revised measurements it makes one 8” round delectable carrot cake!
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The recipe!
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Pre-heat oven to 325.

Using grapeseed oil and almond flour, grease and flour a cake pan (I used an 8” round).

 Combine dry ingredients in large bowl

1 1/2 c  Almond Flour

1 tsp   Sea Salt

1/2 tsp  Baking Soda

2 Tbls   Cinnamon

1/2 tsp  Nutmeg

Combine Wet Ingredients in separate bowl

1/8 c  Grapeseed oil

1/3 c  Agave Nectar

2  Eggs

1/2 tsp  Vanilla extract

Whisk the wet ingredients together, then pour onto flour mixture and stir. The batter will be fairly runny.

Fold carrots and walnuts into the batter: 

 1 1/2 c  Grated or finely chopped carrots

1/2  c  Walnuts

 Scrape batter into prepared greased/floured cake pan

Bake for 30-35 min., until toothpick inserted in the center comes out clean.

::Let cool in pan for an hour::  

For some reason, the bottom always sticks when I make this - next time I’m going to try parchment paper.

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Cream-Cheese-esque Frosting

(Again I halved the recipe)

4oz   Tofutti (tofu based “cream cheese” spread)

1/4 c Dairy free butter/margarine (I used Earth Balance)

2 c   Powdered Sugar

2 Tbls  Coconut Milk (if you’re not worried about being dairy free, of course, you can use whichever milk you’d like)

Blend the Tofutti and “butter” together with a hand mixer, slowly add powdered sugar.  If needed to, add milk one TBLS at a time (you don’t want it to  be too runny!)

THEN ENJOY THE BOUNTY!

(in my opinion it tastes like a yummy, moist, delicious cinnamon roll - that is surprisingly not nearly as bad for you!)

I wasn't patient enough for it to cool completely
-hence the crumbs-

Mmm...

The End.

=D