One night, realizing I was in a bit of a funk, my sweet husband decide the best way to help me out of it was to surprise me with a Carrot Cake. An entire Carrot Cake. With Cream Cheese icing. One of my all time favorite desserts.
Around 9:30 that night he appeared in front of me carrying an entire cake on a platter and grinning from ear to ear. I was really confused: he hadn’t left the house yet he magically made this cake appear! Seems a restaurant we often visited — which always had outstanding Carrot Cake — had conspired with him, put the cake in a taxi and had it delivered at our home.
It was a hard job, but we did it … three days later there wasn’t a morsel of cake left! I hate to admit that I’m so easily pacified, but my mood improved — I’d like to think it was more due to his kindness than the cake … but the cake sure did help!
FLOURLESS CARROT MINI-CAKES
The cake itself is gluten-free and dairy free, it’s the icing that has all the dairy. You can simply substitute all that creaminess and use a dairy free icing or glaze to make the entire dessert pareve.
4 Large Eggs
½ cup Dark Brown Sugar
¼ Coconut Palm Sugar
½ cup Vegetable or Grapeseed Oil
1 tsp Vanilla Extract
2 cups Almond Flour (8oz/226g)
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp fine Sea Salt
2 tsp Cinnamon
½ tsp groung Ginger
1/8 tsp ground Nutmeg
1/8 tsp Ground Cardamon
2 cups shredded Carrots, approximately 4 medium (11oz/312g)
1 20oz can Crushed Pineapple, drained well
¾ cup chopped Toasted Walnuts (3.5oz/100g)
¾ cup dried Currants
Heat oven to 350 degrees.
In another bowl whisk together almond flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cardamon.
Add the almond flour mixture to the wet ingredients and mix until fully incorporated.
Using a non-stick Popover pan, cut a square of parchment for the bottom of each popover cup (without it the cakes still stuck!).
Spoon batter ½ way up each cup. Bake for 25 minutes, until firm to the touch and beginning to pull away from the sides of the pan.
Allow to cool completely before icing.
MAPLE CREAM CHEESE ICING with SHREDDED COCONUT
1 cup Heavy Cream
1 cup Cream Cheese (8oz/226g)
½ cup Pure Maple Syrup
1/8 tsp Fine Sea Salt
Shredded Coconut for sprinkling, optional
If the cream cheese is cold, cut it into cubes and let it sit at room temperature for 15-30 minutes.
Whip heavy cream and fine sea salt until firm peaks form. Spoon into another bowl and set aside.
Whip the cram cheese until it becomes light and smooth. Scrape down the bowl, add the maple syrup and beat until well blended.
Add the whipped cream to the cream cheese and beat just until well blended, 30-60 seconds.