I love a good cake. More importantly I love an occasion that demands a good cake. This weekend was one of those occasions: two of my oldest and dearest friends were coming to visit. These are the kind of friends who bring out the teenager in me. When we’re together it’s goofy voices, dad jokes and giggles that turn into guffaws. We are rarely together. Since we first met in the smallest dorm on campus in Seattle we’ve been strewn across the United States and beyond. We’ve moved from struggling students, to being older struggling students, to changing careers, having a first child, finishing a first book, landing a dream job and a sprinkle of the rest of life. This weekend was the first time in five years that all three of us would be in the same place. This demanded a very special cake.
I don’t know why I settled on carrot cake or on using this grand occasion to experiment with making my own recipe, either way, the stars aligned and this Gluten-Free Carrot Cake will henceforth be top of my favorite cakes list.
I have one rule about carrot cake: NEVER USE RAISINS. Raisins I are not friends. In my estimation, they are the surest way to spoil a good carrot cake. This recipe is built on a moist, tender crumb and a flavor that doesn’t require frosting. Honestly, this cake would be perfect without anything on top, however for the sake of tradition I’ve opted for a naked cake with the layers cushioned by citrus cream cheese frosting.
On seeing the cake, my friend’s son who’s just beginning to talk, announced “Arlo’s Cake” because naturally this cake was solely for him. Find an occasion, bake a cake my friends.