For Easter this year, my family went to my uncles’ house in Bridgehampton.  Among other admirations, Carmen and Christian are my chef heroes.  They always serve delicious (and I mean DELICIOUS) meals that are simple but taste incredible.  I hope to one day make carrot-ginger soup as flavorful as Carmen does and to roast and season my potatoes as perfectly as Christian does. 

Even though I knew they’d prepare a dessert (baked apple with cinnamon sugar lava), I wanted to bring something to show my appreciation and it was an excuse to try out a new gluten-free recipe.  After much debate, I settled on carrot cake. 

When I was younger, I was amazed that a cake with a vegetable in the name could be yummy.  Later, I realized that carrot cake doesn’t quite satisfy the daily vegetable intake requirement.  Carrot cake is instead one of the denser and sweeter cakes in terms of cake and frosting.  I guess what I’m saying is, don’t fool yourself into thinking you are making a light dessert.   

My sister, Madeline, makes a great carrot cake.  My challenge was to take her recipe and make it gluten-free.  I have to admit, I didn’t do it the right way.  I didn’t have that much time and don’t currently have a scale.  So instead of weighing 2 cups of all-purpose flour and replacing it with my gluten-free flour mix of the same weight, I just directly replaced the volume.  It actually turned out well.  Despite coming out of the oven slightly browner than I’d like, it tasted great. 

Carrot Cake with Cream Cheese Frosting

from King Arther Flour Baker’s Companion Cookook

makes two 9” cakes

4 large eggs

1 1/2 cups of vegetable oil (yes, it’s a lot)

2 teaspoons vanilla

1 3/4 cup sugar2 cups gluten-free flour mix (I use Bob’s Red Mill)

1 teaspoon xanthan gum

1 1/2 teaspons baking powder

2 teaspoons baking soda

1 teaspoon salt 1 tablespoon cinnamon

1/2 teaspoon nutmeg

2 1/2 cups shredded carrots

Cream Cheese Frosting

6 tablespoons softened butter

8 oz softened cream cheese

1 teaspoon vanilla

4 cups confectioners sugar

Milk as needed (only about 2 tablespoons)

1 cup coconut flakes

Preheat the  oven to 350˚F and grease and flour (GF of course) the two 9”cake pans.

I did this all in my food processor, but you don’t have to.  In a large bowl, combine eggs, oil, and vanilla.  Gradually add the sugar and mix until you have a thick, foamy, lemon colored mixture.

In a separate bowl, whisk the flour mix, baking powder and soda, salt, cinnamon, nutmeg, and xanthan gum. Remember to combine the dry ingredients well so that the xanthan gum is well distributed throughout.

Slowly incorporate the dry ingredients into the wet.  Add the carrots.  Pour the batter into the two pans.  Bake for 35 minutes.

While the cake is baking, make the cream cheese frosting.  This is most easily done in a food processor or with a mixer.  It is also possible by hand, but make sure the butter and cream cheese are truly soft.  Whip the cream cheese and butter until creamy.  Add the sugar and mix until smooth.  Add milk as needed to desired consistency.
Let the cakes cool completely before icing, otherwise the frosting will melt off the cake.  Ice the bottom layer, then add the top, ice, and smooth the frosting.  You can do what you want with the coconut flakes- we covered the side of the cake with and dusted the edge of the top of the cake with them.  I have to give all icing and beautifying credit to my sister, Madeline.  She is the best icer around.

We ate the cake at room temperature, but it is also really good cold.  And you can’t taste even a smidge of xanthan gum!