I'm tired and achy and my skin has not been it's happiest. Yesterday, rather than go to the gym, I decided to try to run a few errands. In the few blocks I had to travel from the subway to the store my tights were soaked from the knees down and I had submerged my right foot in a puddle. After getting what I needed I met the Trainer tat Grand Central so we could make the last leg of our trip home to Queens.
We bought a second umbrella at the station, and it was turned inside out and broken several blocks before we made it home. As I stood in the mercifully hot shower, contemplating my pruned toes, I knew just what would cheer us up. A big, fat slice of Mom's good old carrot cake. The one I finally figured out.
This version turned out nice and moist, not to sweet with rich cream cheese frosting. It's no wonder this is Dad's favorite, and I'm sure he'll approve of this version too. The Trainer had to agree that it was great, even after his initial disgust when he saw that I was putting celery in the cake.
9 oz (3 cups) blanched almond meal
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
4 eggs (or 5 whites)
1/2 c. coconut oil
1 1/2 c. grated carrot
1 c. finely chopped celery
8 oz crushed pineapple, well drained
12 dates, soaked, drained and pureed
1 tsp vanilla
1 tsp cider vinegar
1/2 c. chopped pecans
Preheat oven to 350 F, grease and flour a 9 inch spring form pan. In one bowl blend the dry ingredients, being sure to get rid of any lumps. In a second, large bowl beat the eggs until they are light yellow. Add the coconut oil, grated carrot, celery, pineapple, dates, vanilla and cider vineger and mix thoroughly. Mix in the dry ingredients and the then stir in the pecans. Pour into the prepared pan and bake for 50-60 minutes, cake should appear dry on top and soild when pressed
SCD Cream Cheese Frosting
8 oz strained yogurt, from 1 quart yogurtBlend all ingredients until smooth. Frost cake when it's cool.
1/2 cup honey
1/4 cup butter or coconut oil
1 tsp almond extract