In my search for a healthy gluten-free cake, a close second to the pecan nut pie of the last post is the healthy carrot cake of the here and now. This cake is possibly the most “normal” edible I’ve baked in quite a while, on the surface.
What hides within, however…>:)
I decided to test out a carrot cake recipe from Kristy over at Southern in-Law because it looks delicious, and it really has been a trifle long time since my last indulgence of carrots and of their varying manifestations. Plus the man-thing chose this recipe out of all the other chocolate-based cakes, so it was with equal measures amazement and strutting that I set out to make this cake of nom.
So this is the frosting, which I made first, in the darkness of night and in the fog of insomnia.
What, pray tell, is this? Well, this is where the cake, before it is even born, is made slightly more unhealthy than was the plan. *koff* I decided to make the frosting long before I knew I’d have time to ice the cake (only this afternoon) because I figured it would settle into its flavours and become firmer in the fridge. Oh mannn,…well, you’ll see below (spoiler: NOM!)
frosting/layering/it’s pretty purple
– Nature’s Choice tofu (tub of 280g without water)
– 1 TBSP agave nectar
– 1/4 cup powdered sugar
– 2 TBSP raspberry jam
– 6 or so frozen blackberries
– 1 TBSP lemon juice
– tiny splash nutmeg (why not?)
Blitz in the food processor till smooth, using a spatula to make sure the edges get taken in and put through the blades.
The original recipe, which I obviously didn’t follow very carefully, said that I had to whisk it for 5 minutes with a fork. Obviously this person has a mechanical arm or an indebted and grovelling man-thing who would do such a vile task, so I just forked it about for a few moments and then plonked it in the fridge with a plate on top. Before that, however, the taste-test.
YAY! It tastes like yoghurt! 😀 😀 😀 This is so exciting to me because soy yoghurt here costs about triple the normal price for one lonely individual tub. Bah! This is delicious, slightly strange but very charming. The problem is not to eat all the leftovers! *bemoans fate*
Anyway, back to cake! Glee!
This was really an easy-peasy cake to make. I grated the carrots through the bigger holes since I like the look and taste. I used agave nectar instead of honey, and less at that, and a TBSP more or so milk to balance it out. I also used 1 cup nutty wheat flour and 1/3 cup rice flour, for kicks (mixing flours definitely comes across in the munching part of the process). About 35 minutes later it was baked and done, and I had to wait until today to do anything about it!
Perfectly moist and all those other silly but admittedly efficient adjectives. And, best of all, the purple “frosting” really goes quite nicely with the cake! 😀 Next time I’m going to make pumpkin frosting or lemon curd-style frosting, because the base of the cake is so utterly versatile.
La la! I gave some to the man-thing when we got back from the garage, which he quickly scoffed down. A pleading voice piped up a few minutes later asking if he could have more. As I was busy setting up to take pictures he said I should call him for further “testing”, so I stood outside and fed him bites as he watered the garden :p I suspect this cake will be gone pretty quickly, which is always good, because then I can make more, and try something new and exciting! Not sure what though…guess I’m off to troll the web for the rest of the day!