Oh boy, do I have something great for your weekend today.My office was closed for two days due to the storm and the power outage that came along with it. I don’t know if it makes me a poor employee or not but I was over the moon at this news.
A grown up snow day calls for serious baking and that’s exactly what I did. I feel like some type of domestic goddess when I have a day home. I cook and bake and clean and launder and it just feels so good. Come 8pm when Luke walks through the door I have another Jerusalem dish finishing up on the stove-top and this beauty off to the side.
We went to a Cypriot restaurant last week and being filled to the brim after 2 desserts I sadly couldn’t try their insane version of carrot cake. Since then I’ve had a major craving for for it that just had to be satisfied.
For full disclosure, we’ve been trying to reduce the amount of wheat we eat in our house on a regular basis, save our favorite indulgences. But for a weekday snack cake I decided to try a gluten-free version and I was so pleasantly surprised. It’s incredibly moist and perfectly sweet, a batter of almond flour, 5 eggs and olive oil plus your typical add-ins. I used my classic cream cheese frosting recipe (cut in half) and it provided a little conventional comfort on a very unconventional version of this treat.
Gluten-Free Carrot Cake
Very slightly adapted from Elana’s Pantry
You will need:
- 3 cups almond meal
- 1/2 tsp kosher salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 c sugar
- 5 eggs
- ¼ cup olive oil
- 3 cups grated carrots
- 1 cup raisins
- 1 cup chopped walnuts
- In a large bowl, combine almond flour, salt, baking soda, cinnamon, nutmeg and sugar.
- In a separate bowl, mix together eggs and olive oil then mix in carrots, raisins and walnuts.
- Carefully add wet ingredients to dry and mix until fulling combined.
- Place batter into 2 buttered 8-inch round cake pans and bake at 325° for 35-40 minutes (or until toothpick comes out clean)
- Remove pans from oven and place on cooling rack until they are cool to the touch. Invert first layer on a cake plate, top with a thin layer of cream cheese frosting of your choice (I used the icing recipe in this post but halved it) then top with the next layer and coat the top. Sprinkle with walnuts if you like and serve.