Wheat-free Carrot Cake; Cheers to 30 Years!


I’m 30, this was no big deal for me. It just kind of happened and I accepted it… but I am still stoked when I get carded at a bar or a teenager asks me out at a gas station. Yes, that really happened and he was visibly stunned when it became apparent that I was waaaaaayhayhay older than he was. I know! It was awesome! …Don’t worry I declined the offer, and promptly high five’d myself when I got back into my car. Anyhoo, my best friend turned 30 last week and she was in full denial stage;

her: I am not turning 30! I am going to just be 29 forever. I need Botox!

me: Dude, it’s not THAT bad.

her: Shut up Jenna! It IS that bad!

me: uh…. I’ve been 30 for, like, 6 months now.. what are you trying to say?…

her: ….ummmm . . ..

Yeah, apparently I am not rocking the 30’s as hard as I thought I was… but at least I’m still baking like a rockstar!

This recipe is wheat-free (not gluten-free) so that everybody at the party could enjoy it. I hate when people have to be excluded based on allergies, I am usually one of these people and it isn’t fun.  Rye flour was easily exchanged for all-purpose flour at a 1:1 ratio. The bold flavor and moisture of carrot cake made it easy to hide any taste or texture issues related to switching flours.


Wheat-free Carrot Cake

adapted from this recipe via All Recipes

– 4 eggs

– 3/4 cup canola oil

– 1/2 cup apple sauce

– 1 cup white sugar

-1 cup brown sugar (light or dark per your preference)

-3 tsp vanilla extract

-2 cups rye flour

-2 tsp baking soda

-2 tsp baking powder

-1/2 tsp salt

-3 tsp cinnamon (1/4 to 1/2 tsp any other spices you like*)

-1 tsp ground ginger

-3 cups grated carrots

-1 8oz. can of crushed pineapple (juice squeezed out and reserved -> For frosting! Duh!)

-1/2 cup raisins (brown or gold, or both…whatevs.)

-1/2 cup coconut flakes

-1/2 chopped pecans (and/or walnuts)

In a large bowl, combine eggs, sugar, oil, applesauce, and vanilla. Beat until homogeneous. In another bowl combine all of your dry ingredients; flour, baking soda, baking powder, salt, and spices. Using a dry whisk, blend the dry bits until everything appears uniform… this takes the place of sifting. Boo sifting. Nobody likes you. Go home.

Add your dry to the wet ingredients and stir to combine. NOW the show really begins; time to bring in the star here…you ready? Who’s pumped!? I am like, 7 Redbulls into a physics exam all-nighter (2am, not 4am) pumped!…add the CARROTS!! Yeah, what what! Booyah baby!…….. and all the other stuff; raisins, nuts, coconut, and pineapple…I’m talking to you. You guys are great too, but like backup singer great. Not Marky Mark great.


Everything stirred together? Fantastic. To the pans!! I used 2 Wilton 9-inch round cake pans. I like to line the bottoms with parchment paper and Pam for super easy cake removal later.

Bake those beauties at 350 for about 40 minutes, I like to check ’em at like 35…and do the toothpick test. Cool in the pan for for 10 minutes. Run a knife along the edge to be sure the cake beast is free from the pan. Invert and cool on a rack until…well, until they’re cool. You can wrap your carrot beasts in plastic wrap and refrigerate overnight for extra easy construction later… or you can just frost and stack as you see fit. This is your rodeo cowboy, I don’t care if you just stand around your kitchen and eat the cake with a pile of frosting in the middle over your garbage…like a giant whoopie pie…..Oh snap, new life goal people. New life goal.

*I don’t like nutmeg, so I don’t add it. I say that you add the spices that you like, some suggestions; cardamon, clove, all spice, nutmeg, mace


Usually people would frost this kind of thing with cream cheese frosting…In this case,  I was banned from using cream cheese (allergies!) but I was allowed butter (thank the heavens!) so I made a coconutty buttercream to compliment the cake. Post to follow shortly!

I used some of these Wilton tiny star sprinkle/glitter things and they were so frickin’ adorable…I want to eat them on top of every food ever. Calamari? Olives? Sandwich? There is nothing that they couldn’t improve.


So, long story short…she had a party, I made the cake and she has embraced the sweet sweet reality that 30 is going to be great…maybe even better than 20.



This was all that remained of the cake when I left…in case you were wondering if people missed the wheat and cream cheese.DSC02444




2 thoughts on “Wheat-free Carrot Cake; Cheers to 30 Years!

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