I decided to try my hand at carrot cake again for the umpteenth time. I love this recipe. I made two layers on the Sunday prior to a cake and ice cream birthday party at my house. Making the cake the day before turned out to be the best thing that could have happened: that evening I got the phone call my sister was in labor. Rather than hosting a birthday gathering, I left the keys under the mat, texted instructions to my friends, and wished the birthday boy a happy birthday from afar as I rushed off.
Turns out, the cake was delicious and I had JUST enough time to frost it before I took off. My friends saved me a slice and oh how I enjoyed it for breakfast 2 days later. This cake holds up well, looks delicious, and I must say was pretty healthy (compared to the average cake recipe). I made this cake again for a staff meeting in a 9×13 pyrex and it worked just as well as doing 2-8inch round cake pans. It also gave me a chance to perfect the recipe and frosting too.
Carrot Cake Delight
3 cup grated carrots (9-12 carrots)
1 cup almonds (whole raw almonds)
1/2 cup oat flour
1/2 cup white rice flour*
1/4 cup sweet/glutinous rice flour*
3 teaspoons baking powder
1/4 t cinnamon (optional)
scant 1 teaspoon salt
1 1/4 cup sugar
1 1/4 cup grapeseed oil
4 teaspoon vanilla
1 cup walnuts
1/2 cup raisins, chopped
Preheat oven to 325 and grease a 9×13 inch baking pan or 2-8inch round cake pans. Grease well! Fit a food processor with a grater blade (or use an actual grater) and grate 3 cups of carrots. Set the carrots aside. Fit your food processor with an s-blade and grind the almonds until fine. Add the next 6 ingredients (the flours, baking powder, salt, cinnamon) and blend.
Add the eggs, sugar, oil, and vanilla and blend into the dry ingredients until just amalgamated. Add the nuts and ONE cup of the grated carrots and pulse everything together. This was a good trick I did by accident but made a huge difference: I liked the nuts a little more chopped and some of them completely ground, and some of the carrots being pulverized made the cake a great texture.
Pour batter into a large bowl and fold in the chopped raisins and the remaining 2 cups of carrots. If your food processor bowl is large enough to do this, then don’t bother dirtying another bowl! But mine is too small. Pour batter into greased pan(s) and bake for 35-40 minutes. Let cool completely before frosting.
*I have tried this recipe twice using 3/4 cup white rice flour rather than the rice and starch combination. It works and has a slightly more cakey texture.
Cream Cheese Frosting
2 cups cream cheese
3/4 cup butter
1/4 cup powdered sugar
1-2 t vanilla
Bring butter and cream cheese completely to room temperature. Whip the cream cheese and butter with an electric mixer. Add the powdered sugar a bit at a time to taste until it’s sweet enough for you. You can add even more, but I like my cream cheese frosting less sweet. Also, if you use tofutti (vegan cream cheese), add 2 teaspoons vanilla. If using real cream cheese, 1 teaspoon will do.
Frost the cake when it’s completely cool, and refrigerate until ready to eat. If you’re making the cake and frosting the day before, refrigerate the frosting and then bring it back to room temperature when you’re ready to frost. If it’s too firm, add a drop or 2 of warm water or milk. If you like a softer cream cheese frosting, try adding 1/2 cup sour cream too.
And finally for an amazingly delicious lactose free version click here!