Right then. Even though I already linked to ‘The Wedding Cake’ recipe in my previous post, I’ve decided to write a complete post on the topic.
Sort of because I slightly changed the recipe
Sort of because it’s so utterly delicious and stupid easy, it deserves it’s own post.
But mainly because I’m still just a little obsessed with the fact that I managed to bake it.
Have you ever read ‘Committed’? ‘Committed’, as in the sequel to ‘Eat Pray Love’?
Basically, Committed is an awesome book and if you haven’t read it, you definitely should.
(Although possibly not following my example of reading it on your Honeymoon …. given that it’s the memoir of a divorced woman basically working out whether its statistical insanity for her to ever marry again).
Anyhow, one of my favourite parts of the book is this great scene where she decides to give her new boyfriend a list of all her faults – a sort of warning act if you will – and one of the statements is;
‘I have far more enthusiasm in life than I have actual energy. In my excitement I routinely take on more than I can physically or emotionally handle which causes me to break down in predictable displays of emotional exhaustion. You will be the one burdened with the job of mopping me up/ this will be unbelievably tedious. I apologise in advance’
Meet …… ME!!!!!
I am infamous for deciding to undertake big – or small – projects, and then freaking out as I approach the starting gate.
(And by freaking out I mean shouting, crying, completely negating any moral benefit of the action by behaving like a total monster to anyone and everyone in sight… and then usually going ‘missing’ at a completely crucial moment).
It is therefore definitely no less than a complete and total miracle – not to mention a testament of my love for Alice – that my layers of the cake actually got baked! And not only got baked ….. but actually turned out pretty good!
(Even baked en masse, under high stress, by a total novice)
For real.
Now, after that weird self deprecating bragathon, I should probably let you know that all honest praise needs to go the original recipe creator. This cake really is wonderful and you absolutely must NOT let the fact that it’s gluten free put you off. In fact it’s actually partly on account of being gluten free that this recipe turned out to be such a ‘wedding winner’.
Like ….. consider the following:
1) Nut flour cakes keep well!
Wedding cakes need to be baked in stages, and nut flour cakes taste totally fresh, in a cake tin, for up to five days. They also – for any idiot who forgets to buy a cake tin – keep totally fresh wrapped in foil in the fridge for up to four. Self explanatory.
2) Nut flour cakes are healthier and more sustaining!
Some greedy people are unable to eat normal food when there is ‘trial run’ cake in the house. They think cake and broccoli is a balanced lunch and have been known to eat chocolate cake ‘as a distraction’ Choosing a nut flour cake will mean you get a good amount of protein, a bit less sugar and some healthy fats.
3) Nut flour cakes don’t really rise.
Are you the type of baker who finishes every baking Cakes that don’t need to rise? Genius baking for higher stress, or multiple cake, situations.
Oh, and …..
4) Nut flour cakes turn out to taste pretty darn good. (If I do say so myself)
Texture wise, this almond flour carrot cake is ridiculously moist and rich tasting. The almond flavour is nearly as strong as the carrot ….. but that’s basically a good thing, not to mention totally sophisticated. (This is definitely a ‘mum cake’). A lot of the sweetness actually comes from the raisins – which is how you get away with using so little sugar – and they also add to the density and amazing chew factor. There is seriously no way you could miss the flour in this cake either – the texture is exactly how you want carrot cake to be … soft, chewy and satisfying.
Plus, cream cheese frosting with maple syrup in it. I mean … what’s not to love?
I think what I’m really trying to say with this epic post is that ‘I’m a flake who made a wedding cake!’, and ‘This recipe is highly recommended!’. Brag over.
Gluten-free carrot cake – taken from this terrific recipe.
Serves 10
Ingredients
3 medium eggs
150g sucanat (or unrefined sugar)
125ml canola oil
1 tsp vanilla extract
250g ground almonds
300g carrots, grated
100g raisins
50g candied orange peel (optional)
1 tsp ground cinnamon
Frosting
50g unsalted butter, melted 30 seconds in the microwave
125g full fat soft cheese
6 tablespoons maple syrup
Directions:
Preheat the oven to gas mark 4/180°C/fan oven 160°C.
Line the base of a 17cm cake tin with parchament paper and rub with butter or canola oil. Also grease the sides. (You should also use 2 tins if you have them – I didn’t so I just did one cake at a time).
Whisk the eggs and sugar together with an electric whisk for 5–6 minutes on high speed. Then, whisk in the canola oil and vanilla and almond extract. Fold in the almonds, carrots, sultanas, candied peel (if using) and cinnamon.
Pour half the mixture into the tin – or divide the whole mixture between two tins, if you have them. Bake for 30 minutes or until a skewer inserted in the middle comes out clean. (It’s better to have them a little overdone than underdone, and mine took more like 35 minutes). Cool in the tins for 30 minutes, then run a knife around the edges and turn out onto a wire rack to cool completely.
Repeat the greasing and lining process with the tin, and pour in remaining batter and bake (if applicable). Repeat same cooling process.
Make the frosting by beating the slightly melted butter into the cream cheese. Beat for a good few minutes to stop it getting lumpy. Pour in the maple syrup slowly and stir well to mix.
Peel the baking paper from the cakes and place one on a serving plate. Spread the frosting over the cake, then sit the second cake on top.
Enjoy a slice plain or with vanilla ice cream! Store wrapped in foil and in the refrigerator, or you can get away with wrapped in foil in the cupboard if it’s un-frosted.
Nutrition Facts: Calories 441, Protein 8g, Fat 32 g, Carbohydrate 34g (Sugars 26g)
Nutritional Highlights: Good source of Vitamin E and very good source of Vitamin A.
Hiya! My name is Emilia. I'm a certified Nutrition Educator and Natural Chef. On Wine and Butter I post recipes, nutrition tips.. and sometimes just my food related ramblings.
My aim is to combine a fun and foodie lifestyle with healthy ways and traditional nourishing food.
{ 24 comments… read them below or add one }
That looks terrific – and the maple syrup in the icng is a touch of genius.
Having done a few wedding cakes for friends and woken up every hour the night before The Big Day to pad downstairs and check the cake hasn’t spontaneously collapsed, I salute your eforts and hope everyone enjoyed the cake.
I didn’t need any convincing on the almond flour, but if I did … yup, carrot cake would have been it! Thanks for sharing
I love almond flour. I add it to everything. Too bad all of the cakes I’m slated to make over the next month are of the soft textured variety with no mix ins. And I totally would have made a double batch of frosting for one cake. When it comes to cream cheese frosting, my philosophy is more is always better.
Deanna – kind of true – but by the time it comes to cake eating Ive usually eaten half a bowl and the craving has subsided SOMEWHAT…
Clearly I need to read that book because that is ME TOO!!! (I love that you read it on your honeymoon–oopsies!)
This looks INSANE!!!! I have never used nut flour, but clearly this is a sign that I need to RIGHT THIS SECOND! Plus, anything with frosting gets an A+ in my book!
Sally Anne – you definitely should make this cake! Its gluten free (did I mention that?) and totally one of the best cake recipes Ive ever tried! TBH Im not a massive fan of traditional cakes … too dry and crumbly … this is more muffinlike and moist. Do it. xx
I’m drooling and just happen to be craving sweets because it’s “that time” ugh I want some now!!! haha.
Wow…I’m drooling. Thank you for sharing this carroty classic. It looks so very good! I hope you are having a great week. We’re gearing up for a busy weekend. Love and hugs.
this looks absolutely, insanely delicious! thanks so much for the link, girl
Looks amazing Em!! I LOVE carrot cake! PS Sorry I have not been commenting as much, I got a new job=less time to blog read and comment.
But I still heart your blog!!
Casey! My posts have been so lame these past few weeks that I would totally rather you WERENT reading it! Im excited for your new job though… TRADER JOES?? AND we get to Cali in like a week so… same state!!! xox
This is awesome, Em. Especially because usually when I see things like “gluten-free” I glance away because it uses other grains or starches like rice flour or cornstarch or something like that. My sister is completely grain, gluten, and refined sugar free, so I find it so cool that this is okay for her to eat. Sometimes I prefer things baked with almond flour… (especially when baked with moist fruits or vegetables) so yummy, and nutritious. I’m keeping my eye on this one for the future.
Amy – this is definitely definitely the best gluten free cake Ive ever eaten (but then I love carrot cake anyhow) – you have to make it! it IS refined sugar and grain free and I think its actually lots more filling as a result. I like eating really indulgenet desserts at restaurants, but Im not that big on making them myself. This cake is like perfectly satisfying, filling and desserty. (although, obviously, I also ate it for breafkast and lunch for quite a few days…). Have you got any other amazing almond flour recipes for me?? I think Im on an obsessive roll!! xox
Almond flour is awesome… and carrot cake is awesome… and you are awesome – even though I can’t really eat your recipes I LOVE what you are doing with the blog… you’re a star, love your work (cake and blog!)
Can’t wait to try this recipe! You are so brave to make a wedding cake – and this sounds so delicious. Have a terrific weekend!
Em! You truly are a writer. I love reading your posts. I can truly see who you are a as a person in them. Your real and raw and it’s refreshing
This cake sounds totally healthy and yummy at the same time. I don’t think I would feel so guilty eating a slice of your cake.
I do the same thing as you. I am the most excited spazzy person you could meet at times and other times I get in this mellow mode where all I want to do is hunker down and chill. I use to overcommit to things and I said yes to everything. I did that for a couple of years and then got overwhelmed and cranky so I started saying “no” more and “yes” only to things that I really wanted to do. I listen to my inner gage now when I am asked to do things and if I feel good then I say yes, if it feels yucky then I say no. It’s really simple and I have learned to trust my inner guidance. I also don’t feel guilty about saying no because I have also realized guilt is a wasted emotion that does nothing for us.
I still have my moments like any of us, where I get caught up in the moment and the feeling and commit to just about anything, but I suck up those commitments and make the best of it.
Wow, this is you last weekend in London, right? Aren’t you heading over to my neck of the woods on the 15th? I am so excited of you to be in the same time zone as me! We have to totally get together when you get settled. Ok, Im listing to my inner gage and my inner gage says yes, this will be fun!
BTW, you saw my smoothie post so you know what kind of week I have been having. CRAZY! Always know a smoothie post equals crazy week. It’s my way of posting something to the world but something that took little to no time to pull together!
Have a great weekend!
Jackie – your comments always make me sooooo happy. Im totally totally with your inner gauge on meeting up when Im over. Im definitely thinking a margarita and mexican (which I obviously MEANT to write mexican and a margarita….). We can talk food, saying no and being crazy – awesome! Speak soon!! xox
Congratulations- such a great feeling to be able to do something like that for someone you love. It looks like a cracking cake (and I completely know what you mean about biting off more than you can swallow sometimes). That’s what spouses are there for. To help mop up the chaos that ensues. Mine’s still discovering this; four years after ‘I do’.
Tori! So true. Louis sort of knew that from the start though. So when Im like ‘OMG i cant believe Im just going to the pub because Im stressed and leaving you to pack up the entire house’, he is just a bit like …’ I CAN… I do know you after all’. Woops. xx
I often over-commit myself too! Sigh. I could use a slice or two of the delicious cake. Right about now
Hi! My name is Brianne, and I just found your blog. I just started anew blog, so am really just finding and exploring all of the great blogs out there. But you have me hoogked with a gluten free carrot cake (I LOVE carrot cake, and am trying to do some gluten free baking because of a wheat intolerance), I LOVED Committed, and your “Wine and Butter” philosophy sounds a lot like my Cupcakes & Kale Chips philosophy! I hope maybe you’ll stop by my site sometime. Not a lot there yet, but hopefully lots more to come.
wow! this cake looks great- I haven’t had carrot cake in way too long!
Did not read that book but can totally relate to that warning of my faults…but maybe not drastic emotional outbursts ensuing lol. That cake looks so amazing and dense, love the flavors.
I don’t have any almond flour recipes myself… I tend to go all out with total gluten-fat-sugar-what have you when I bake.
Buttt my older sister does have a lot of success with making banana bread (in the form of muffins) with almond flour. I almost prefer them to regular banana muffins! Next time you make a batch of banana bread/muffins try out that substitution. I’m starting to think any baked good with something moist like a vegetable like carrot or a fruit like banana goes well with it?