scd carrot cake and cream cheese frosting

It's been such wicked weather here. All in all a very blah week. I've felt run down and tired all week. Something about the drastically changing temperatures and the constant clouds and rain just does not agree with me.

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.

Carrot 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 yogurt
1/2 cup honey
1/4 cup butter or coconut oil
1 tsp almond extract

Blend all ingredients until smooth. Frost cake when it's cool.

Gluten Free Carrot Cake

It's not actually my birthday, that was in September, but I really wanted to post my mom's carrot cake recipe. When I went home to visit for my birthday, my mom tweaked our family's old standby carrot cake-cum-birthday cake recipe (my dad won't touch chocolate with a ten foot pole, don't ask) to be gluten free for me, and heart healthy for my dad, who had open heart surgery in May. It turned out great! Here's the recipe:

Vegetable Nut Torte aka Carrot Cake
Modification for gluten free, low fat

3 c gluten free flour (we like Bob's Red Mill)
1.5 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1.5 c sugar

egg replacer for 4 eggs (Ener-G)
1.5 c apple sauce (no additives) in place of oil
1.5 c grated carrots
0.5 c finely chopped celery
1.0 c finely chopped rhubarb
8 oz crushed pineapple, drained
0.5 c chopped pecans

(apple sauce, carrots, celery could have been increased from her original recipe to provide more
moisture)

Sift dry ingredients. Beat or mix eggs, add applesauce, veggies, then
dry ingredients. (When using Ener-G egg replacer, I usually just use the powder with out additional water)

Bake in a greased and floured spring form pan (or other of your choice)
at 350 for 45-50 min or until tooth pick comes out clean.

When fully cooled frost

Modified cream cheese frosting:
8 oz rice cream cheese
0.5 c sifted powdered sugar (could use less)
2-3 oz Smart Balance spread
1 tsp almond extract

Enjoy!