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Carrot Cake

Chef Melanie’s famous gluten-free carrot cake brings in diners from all over the East Coast. Try a slice, and you’ll see why.

For the Cake:
Canola oil sufficient for preparing the pans
White rice flour sufficient for preparing the pans
1 pkg. extra-firm tofu (try Mori-Nu brand)
1 1/2 oz. canola oil
2 1/4 cups Florida Crystals (or sugar)
1 1/2 cups canola oil
6 cups shredded carrots
1 1/2 cups tapioca flour
1 cup garfava bean flour
1/2 cup sorghum flour
1 1/2 cups arrowroot
1 tsp. xanthan gum
1 Tbsp. baking powder
1 Tbsp. baking soda
1 Tbsp. ground cinnamon
3/4 tsp. ground nutmeg
3/4 tsp. ground clove
1 1/2 tsp. salt

For the Frosting:
2 1/4 lbs. vegan cream cheese
1 Tbsp. vanilla extract
1 1/2 Tbsp. lemon juice
9 oz. powdered sugar, sifted

• Preheat the oven to 350°F. Spray 2 9-inch cake pans with canola oil. Line the bottoms with parchment paper and spray again. Lightly flour the pans with the white rice flour.
• In a food processor, purée the tofu and the 1 1/2 oz. canola oil until very smooth. Set aside.
• Using a mixer, beat together the Florida Crystals and the 1 1/2 cups canola oil for about 3 minutes. Add the carrots.
• In a separate bowl, whisk together the remaining ingredients.
• Add to the carrot-oil mixture and mix until combined. Do not overmix because it will result in a dense, unleavened cake.
• Divide between the prepared cake pans and bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean. Let cool.
• Using a mixer with the paddle attachment, beat the vegan cream cheese until soft.
• Add the vanilla extract and the lemon juice and mix until combined.
• Add the powdered sugar and mix until smooth.

To Assemble:
3 cups toasted ground walnuts (optional)

• After the cakes have cooled completely, cut each into 2 layers (to make a 4-layer cake).*
• Frost the top of the first layer and lightly sprinkle with the walnuts. Place the second layer on top and repeat for all layers but do not sprinkle the top layer with the walnuts.
• Frost the sides. Cover with the remaining nuts.

*Note: To make a 2-layer cake, do not cut the cakes.

Makes 10 servings