Spring is here!

We had a small gathering last weekend in honor of this miraculous season. Crisp asparagus, spicy spinach-garlic pesto, delicate baby greens straight from (someone’s) garden. Tulips and irises graced our table and set the perfect backdrop for dessert: carrot cake. Because what is more springy than carrot cake? Can you believe this decadent, delicious dessert is totally gluten-free? I brought the leftovers to work where it was devoured in less than an hour (at 10:00 in the morning). No one knew it was GF and all plates were cleaned. I think it’s the combination of brown rice flour and walnuts and carrots that gives this dense cake the substance often lacking in GF baked goods. And lemony cream cheese frosting doesn’t hurt either.

Read up and enjoy! It’s simpler than the long ingredients list makes it seem. However, starting with the best, freshest organic produce and dairy really "puts the pants on it," as my mom says. Look how healthy these free range organic eggs are, so richly colored. I remember when we had white, uniform Eggland's Best eggs with the red stamp on them. I hate to think the lives those chickens lived. These eggs look like they came from my grandmother's farm.
Carrot Cake – makes 2 layers from Gluten Free Baking Classics, by Annalise Roberts—my new favorite cookbook for all things previously forbidden
2 cups brown rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour
1 ½ tsp xanthan gum
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
½ tsp nutmeg
2 cups granulated sugar
1 ½ cups canola oil
4 large eggs
2 tsp. vanilla extract
1 cup chopped walnuts
1 cup shredded coconut
2 cups peeled, grated carrots (about 6 medium carrots)
Check out the vibrancy of my juicy organic carrots!
1. Preheat oven to 350. Line two 9” round pans with parchment and lightly oil.
2. Combine dry ingredients, flour through nutmeg, in a medium bowl. Set aside.
3. In a large bowl, beat eggs, sugar, and oil about 1 minute. Add vanilla and mix well.
4. Add dry to wet and beat on medium about 4 minutes. Fold in carrots, coconut, and walnuts.
5. Pour batter into prepared pans and bake about 40 minutes, until toothpick comes out clean.
6. Cool on rack for 10 minutes (in the pans). Use a knife to separate from pans and flip layers onto rack to finish cooling (peel off parchment).
7. DO NOT frost warm layers, as the icing will ooze and run all over the place. It’s delicious but not so pretty. Once it’s completely cooled, place bottom layer on a cake stand and frost its top. Then lay the second layer on top and frost the top and sides. Sprinkle an additional 1/2 cup toasted coconut flakes (spread in a pan and baked 3 minutes at 350) over the top and sides. Cream Cheese frosting
The real reason we all eat carrot cake. I made mine with a Meyer lemon and it was heavenly, fit for a queen.
½ cup unsalted butter, room temperature
½ cup low fat cream cheese, also room temp
3 cups confectioner’s sugar, sifted
1 tsp. vanilla extract
1 lemon, zested and juiced

1. Beat butter and cream cheese in a large bowl until light and fluffy.
2. Beat in sugar at low speed until blended, then add vanilla, lemon zest, and lemon juice. I immediately frosted my cake, but I think it would have been easier if I had chilled the icing so it stayed put between the layers. Be sure to add lots of icing to the middle, as that really makes the look of each slice. This is both very sweet and fairly tart, so balance the flavors to taste.
The cake has a beautiful moistness and a satisfying crunch from the walnuts and coconut. I would definitely make it again, but might do only one layer since two was far more cake than Alex and I could manage in the 3-4 days it keeps in the fridge. It would be a lovely brunch piece or dessert for a baby shower or daytime event. I would like to try it in mini cake pans for individual servings, since it avoids the messy slicing process. It’s not crumbly, like traditional GF desserts though. I think I just need a cake server :)