A gluten-free, sugar-free, dairy-free cake. Sound like it’ll taste good?
I baked and frosted a gluten-free, sugar-free, dairy-free carrot cake with coconut frosting from recipes in Elana Amsterdam’s cookbook. Instead of raisins, I used pomegranate-infused dried cranberries and added a bit of cinnamon to the frosting. I decorated my version of the carrot cake with coconut frosting with toasted walnuts, toasted coconut and edible miniature stars. It was incredibly delicious! The cake was moist and full of flavor. The frosting was as light as air. We hardly missed the traditional carrot cake’s conventional cream-cheese frosting.
The folks who tried it are a tough crowd to please. It was a winner! They could hardly believe it wasn’t the traditional version of a carrot cake. Not only that, it was easy to make: a piece of cake!
When those of us with special dietary concerns find recipes that work, we’re elated! For those who can eat anything, the consensus was that this cake outshined the traditional, heavier version.