Namaste,
Before I get to the recipe, I wanted to share about a very close friend, and Gurubai, Sita Jaya.
Sita just recently passed from this world to the next.
She was amazing with the best sense of humor.
She played a big role in many different ways on Kashi. One role was as event organizer.
We worked closely over the years on many events from Ma’s Birthday to Weddings and Memorials.
But what stands out most to me is her devotion. Her devotion to her Guru.
She wrote the most beautiful poems to Ma.
Thank you Sita, Thank you for taking care of Ma and Kashi.
I miss you, and love you dearly.
How do I go from that to a recipe?
Well, Sita loved food just like our Guru, and Sita and Ma and myself are Jewish, and proud of our Judaism.
There is nothing like a good Jewish Carrot Cake!!!
This recipe is gluten free and a favorite at our Kashi Market.
I hope you enjoy it!!!
For you Ma, For you Sita.
Thank you Ma for my life at your feet.
Love Swami Rudra Das
Ingredients & Utensils
- Dry Ingredients:
- 2 1/4 cups Oat Flour – Gluten Free – Organic
- 6 Tablespoons Cornstarch – Organic / Non-GMO
- 1 1/8 teaspoon Xanthan – (Bob’s Red Mill)
- 3/4 teaspoon Baking Soda – Organic / Non-GMO
- 3/4 teaspoon Baking Powder – Organic / Non-GMO
- 3/4 teaspoon Cinnamon – Organic
- 3/4 teaspoon Sea Salt
- 1/4 teaspoon Nutmeg Ground – Organic
- Wet Ingredients:
- 1/2 cup Vegetable Oil – Safflower or Sunflower – Organic
- 1/2 cup Yogurt Non-Fat – Organic
- 1/4 lb. = 1 Stick Unsalted Butter – Melted – Organic
- 1 1/2 cups Sugar – Organic
- 3 Eggs – Organic ( medium to large in size)
- 2 1/4 cups Carrots Grated – Organic ( Have a little extra to garnish later)
- 1 Tablespoon Vanilla Extract – Organic
- Frosting:
- 8 oz. Cream Cheese – 1 brick – Organic
- 1 stick Unsalted Butter
- 1/2 cup Powdered Sugar – Organic
- 1 Tablespoon Vanilla Extract – Organic
- Utensils:
- Measuring cup
- Measuring Spoons
- Mixing bowls
- Whisk
- Baking Pan
- Food Processor
- Rubber Spatula
Directions:
Step 1: Mix the dry ingredients:
Probably the most important part of this recipe is shopping for the dry ingredients first.
When i make this, I use whole gluten free organic rolled oats and
grind it into oat flour in a Vita Mix blender.
If you do not have this, you can buy oat flour at large health food stores or on-line.
Shopping for Xanthan may be a challenge, Bob’s Red Mill makes this and it is available on-line.
In a mixing bowl measure all the dry ingredients together and whisk well so they are incorporated.
This is also important because you do not want clumps of anything.
Also, this is a good time to take the cream cheese and butter (for the frosting) out of the refrigerator
and let come to room temp (soften slightly).
Step 2: Mix the wet ingredients in a separate bowl
Crack the eggs into the bowl, whisk well.
Add the yogurt and oil, whisk well.
Add the sugar and whisk well.
Add the melted butter, whisk well.
Add the vanilla and whisk well.
Last add the grated carrots and yes…whisk well 🙂
Step 3: Mix wet into dry:
Make a space in the center of the dry ingredients.
Add the wet ingredients into the space of the dry ingredients.
Whisk vigorously to make a creamy batter.
Step 4: Bake the carrot cake:
Grease your baking pan with some butter or nonstick spray or even coconut oil.
Add the batter and smooth it out with the spatula.
Bake in a preheated 350 degree oven.
The cake is done when it has set up and is a lightly brown.
Somewhere in the 20 – 40 minute range,
but every oven is different, and depending on your baking pan,
the thickness of the batter changes as well.
It is good to test with a toothpick or small knife.
If the knife goes in and out dry, the cake is done.
Let the cake cool before frosting (at least an hour).
Step 5: Make the Frosting while the cake is cooling:
In the food processor add the frosting ingredients.
Mix well until creamy.
Step 6: Frosting the cake, garnish, and serve:
With the rubber spatula frost the cake.
Use as much as you like! Carrot cake is all about the frosting !!!
Garnish with freshly grated carrot and serve.
Enjoy !!!
Love Swami Rudra Das