About Recipe

I haven’t had real good luck with making a carrot cake! The 4-layer one I made a few months ago was so dry that I had to demolish it and re-cycle it into ‘Carrot Cake Rum Balls’ which, by the way……were quite delicious as well as compellingly gorgeous—simple bite sizes of ethereal love drizzled with chocolate ganache and caramel. When I decided to re-enter the carrot cake arena, I decided to seek some input from foodies on Facebook who are most certainly more skilled than me in the baking world. I got great suggestions, everything from to use silk tofu and almond flour and making it vegan or gluten free or whether to include pineapple of not. The inspiration for this gluten-free version came from the blog Smitten Kitchen, foodie extraordinaire Mia from Mia's Domain and my buddy, Tonya, who sent me a great recipe from America’s Test Kitchen—true to my Bohemian spirit I combined, altered, tweaked and modified making what you see here. I did use rice flour making it gluten-free for one of my dinner guests!