We’ve fallen into a celebratory tradition at Adytum: anniversaries, birthdays, lovers escaping for the weekend to celebrate each other again… Champagne on ice, sexy little flutes on a silver tray and Adytum’s Signature Carrot Cake provide the spark that sets these private parties aflame. After many requests for the recipe, finally the secret’s out ~ so let the celebration begin!
I don’t remember the origins of this recipe, written on an index card with the word “excellent” in parenthesis beside the simple name Carrot Cake. But everyone’s been the recipient of this delicacy at one time or another here. Over the years when our East Indian son in law came into our family, the Cardamom and often ginger and another teaspoon or two of cinnamon found its way into the mix to infuse the Adytum kitchen with all the warmth of India and the luscious warm scent of Indian spices.
Over the years, the sugar and white flour originally inscribed on the little recipe card gave way to honey and have finally elevated into a gluten free healthy gourmet indulgence we don’t feel one shred of guilt about. It is quick and easy to make. The carrots can be grated in a Cuisinart or a simple shredder or mandolin. Feel free to substitute toasted hazelnuts or pecans for the walnuts. This is one recipe that will meld into your own creation with ease to become your own family tradition for healthy celebrations.
Adytum’s Signature Carrot Cake
¾ c honey (local, raw if possible)
2 eggs, beaten
1 cup flour: either Bob’s Red Mill Gluten Free All Purpose or Pamela’s Bread and Pancake Blend (preferred as it makes a lighter cake)
1 tsp baking soda
½ cup coconut oil or olive oil
1 ½ c shredded organic carrots, skin on
½ tsp sea salt
1 tsp cinnamon
1 tsp cardamom (optional- adds the East Indian twist)
¼ cup EACH Bob’s Red Mill Unsweetened Coconut, chopped walnuts and currants or golden raisins
Bake in a 400 degree oven for about 20-30 minutes…until the toothpick comes out clean.
Cool a bit and frost with
8 oz organic cream cheese
And either 2 ½ c powdered sugar and a half squeezed lemon for traditional frosting
or substitute maple syrup (no lemon, no powdered sugar) mixed in the Cuisanart with the organic cream cheese.
For anniversaries and birthdays…any celebration at all…we use individual heart ramekins for baking the Carrot Cake in.