Carrot Cake

Harvest and we've done the zucchinis and now we have a bounty of baby carrots with a few almost normal size Danvers variety. They are all sweet and tender and inspired the labors required to grate three cups of these miniature versions. Worth the effort deems Tyler our chef, who concurred that this week's recipe ought to be for the carrot cake sample he tried this morning.

Needless to say, my goal is to create health-beneficial and delicious treats for the City Club. I made this carrot cake with Tupelo honey (had to order online) using half the amount for sugar instead, added sifted almond flour and my custom blend of GF flour, which is challenging to discern in the final product.

View the CARROT CAKE recipe below…

Heat oven to 325 or 300 degrees convection. Spray bundt pan or loaf pans (2) with coconut oil spray and dust with tapioca flour or equivalent.

Beat till light and golden: 4 eggs.

Slowly add while beating: 1 cup walnut oil, 1/2 c. honey, 2 tsp. cinnamon, 1/2 tsp. powdered ginger (or use 1 tsp. freshly grated ginger) or eliminate, 1 tsp. salt.

Grate and add to egg mixture: 3 c. carrots.

Sift almond flour and measure without packing: 1/2 cup almond flour.

Return to sifter and add this GF flour mix (or use 2 c. unbleached white flour and omit almond flour):

1/2 cup tapioca flour, 1/4 cup arrowroot flour, 1/4 cup potato starch, 1/2 cup sweet rice flour.

Add to above flour and sift: 2 tsp. baking powder, 2 tsp. baking soda, 1/4 tsp. guar gum.

Chop: 1 c. pecans; Add to flour mix with: 1/2 raisins.

Stir flour mix into above egg/carrot mix and pour into prepared pans. Bake 35-45 minutes until tester comes out clean.

Invert onto the cooling rack after 15 minutes. Frost with cream cheese beaten and mixed with grated lemon rind and honey to taste if desired.