Does Easter really happen without carrot cake? I somehow doubt it. Although I honestly, before thinking of what Easter desert I could make for the long weekend this year didn’t realize it’s importance in relation to Easter. My dad loved carrot cake so we had it throughout the year and I guess I just never put two and two together when it came to Easter. Carrots…Easter Bunny…??? Right!
I honestly don’t have much of a sweet tooth myself, so I don’t do as much baking and especially not since realizing my issues with gluten and dairy were sneaking up on me again. So I usually get a fair bit of anxiety from attempting to make desserts. I’ve never really been all that good with measuring things out precisely and following instructions (my dad is somewhere right now nodding in agreement). You can imagine how much of a challenge this has been to me starting a food blog that kind of relies on on measurements and instructions. So far so good right?
On top of that, baking gluten free has me extra nervous but I’m happy to say it turned out JUST RIGHT!
I decided to use a blend of cassava flour and coconut flour only because I had both on hand but you could use all purpose gluten free baking flour as well. I knew coconut flour can be quite absorbent so I used half and half with some cassava flour I had on hand. I have to say, it really turned out! It was still nice and spongy unlike other gluten free cake attempts that ended up very dense and crumble with the slightest touch. The mix of the spices with the carrot gives it that classic carrot cake taste. BUT, as you may have already noticed, I decided to do forego the frosting and go with a (to me) lighter topping. Creamy cashew, coconut and cardamom flavours, finally topped with some pecans for a nice crunch, and even Joel (my hubby) was impressed and he’s definitely the one with the sweet tooth in the family.
Now that I’m done with my recipe planning for the long weekend, I need to figure out what to do for our 22 month this year for Easter! He’s sort of in that stage where he’s starting to get holidays but not really and I’m afraid if I hide eggs around the house he’ll just find them and feed them to the dogs, but what’s more fun that an egg hunt on Easter? Send good ‘no vet bill’ vibes my way please and enjoy your long weekend!
Gluten Free Carrot Cake with Cardamom Cashew Cream
Spiced Gluten Free Carrot Cake Base with Silky Cardamom Cashew Cream drizzled on top!
For the Cake
- 4 Whole Eggs
- 1 Egg Yolk
- 1/2 Cup Dairy Free Yogurt (I used coconut)
- 1 Cup of Granulated Sugar
- 3/4 Cup Olive Oil
- 1 Cup of Cassava Flour
- 1 Cup of Coconut Flour
- 2 Cups of Grated Carrot
- 1 Tbsp of Vanilla Extract
- 1 Tsp of Baking Soda
- 2 Tsp of Cinnamon
- 1/2 Tsp of Ground Clove
- 1/2 Tsp of Nutmeg
- 1/4 Tsp of Sea Salt
For the Topping
- Preheat oven to 350F
- Grease a 9×2″ cake pan with olive oil
- Mix all of the wet cake ingredients (except carrot) in a medium sized bowl with a hand mixer
- In another medium sized bowl, mix all of the dry cake ingredients tp combine
- Add the dry ingredients to the wet and mix again with hand blender, then fold in carrots
- Pour batter into cake pan and place pan on middle rack for approx 30 mins, or until cake is fully set and golden on top
- While cake is baking, place cashew cream ingredients in a high speed blender and blender on high for approx 2 minutes until silky smooth texture is achieved.
- Once cake is finished baking, remove from oven and allow to cool for 10 minutes before removing from pan and allow cake to fully cool on rack
- To serve, drizzle cashew cream over top or serve on the side for your guests to pour! Top with pecans.