SWEET SUMMER

Written By: Annie Hauser

Private chef Annie Hauser shares her recipe for “Free the Glutens Carrot Cake”.

FREE THE GLUTENS CARROT CAKE
CAKE
1⁄2 cup virgin coconut oil, melted, plus more for pans
3 cups almond flour, plus more for dusting pans
11⁄2 tsp. kosher salt
1 tsp. baking powder
1 tsp. ground cardamom
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. ground ginger
1⁄2 tsp. baking soda
5 large eggs
1 cup coconut sugar
1 tsp. lemon zest
1 tsp. vanilla extract
10 oz. carrots, peeled, coarsely shredded, squeezed to expel excess water
3⁄4 cup shredded unsweetened coconut
1 cup walnuts or pecans (or a mix!), finely chopped
1⁄2 cup golden raisins

FREE FROM THE DAIRY CREAM CHEESE FROSTING
INGREDIENTS
8 oz. Kite Hill cream cheese
5 tbsp. butter or vegan alternative
1 tsp. pure vanilla extract
3 cups sifted powdered sugar

DIRECTIONS
1. Preheat oven to 350°. Grease two 8-inch parchment-lined round cake pans with oil, then dust with almond flour, tapping out excess.

2. Whisk salt, baking powder, cardamom, cinnamon, ginger, nutmeg, baking soda and remaining 3 cups flour in a medium bowl.

3. Using an electric mixer on medium- high speed, beat eggs and coconut sugar in a large bowl until more than tripled in volume—about 5-7 minutes. (Beating the eggs thoroughly in this stage goes a long way toward creating a light crumb, which is critical in gluten-free baking.) Beat in vanilla.

4. Toss carrots, coconut, walnuts/pecans, raisins, lemon zest and remaining 1⁄2 cup oil in another medium bowl.
Reduce mixer speed to low. Add flour mixture in 3 additions, alternating with carrot mixture in 3 additions, to egg mixture, beating well after each addition.

5. Divide batter between prepared pans. Bake cake until lightly browned across the top and a tester inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes. Carefully run a knife around edges of pans to release cake, then invert onto a wire rack. Let cool completely.

6. Using and electric mixer on medium- high speed, beat cream cheese and butter in a large bowl, scraping down as needed, until very smooth, about 2 minutes. Reduce mixer speed to low and add powdered sugar. Beat until combined. Add vanilla and increase speed to medium-high. Beat, scraping down occasionally, until light and airy, about 4 minutes. Chill 10 minutes if needed to stiffen slightly to a spreadable consistency

7. Arrange one cake round domed side down on a large plate or platter. Cover top and sides with one-third of frosting. Top with remaining cake layer, domed side up. Coat top and sides with remaining frosting.

8. Can be fun to decorate sides and top with toasted coconut if you have extra.

Formerly the private chef of tennis legends Serena and Venus Williams, Annie Hauser has served as a private chef on Nantucket for nearly a decade. To hire Annie for your next dinner or event, contact her at achauser83@gmail.com.

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