A big shout out to my friend Julian! He is turning twenty this coming Tuesday. A few years back he was this skinny and snobby boy and now he is twenty, so much less annoying, and more mature. Julian and the rest of the little kids belong to another group during family gatherings. He is the oldest among the kids but not old enough to join the 大姐姐 group. All the older siblings are sisters and most have a younger brother. Naturally the sisters got together, and we let the little kids run around and fight over PSP consoles.
Every year one of those boys is flying oversea for college. Even though they've out grown their tiny frame, to me they will always be a bunch of up-to-no-good boys.
|Almond Carrot Cake with Cream Cheese Frosting, Walnuts and Macarons|
Gluten Free Carrot Cake
4 tablespoons vegetable oil
1 cup brown sugar
1/4 cup white sugar
1/4 cup honey
2 teaspoon cinnamon
2 teaspoon ground clove
2 teaspoon ground nutmeg
2 teaspoon ground ginger
1/2 teaspoon salt
4 teaspoon baking soda
3 cups almond meal
1 cup grated carrots
1/2 cup walnut pieces, toasted
2 round 9" baking pans, buttered or lined with parchment paper
In a bowl, mix together the eggs, oil, sugar, honey, spices, and salt. Sift almond meal and baking soda in another bowl. Mix the wet and dry ingredients together till you get a smooth paste. Throw in the grated carrots and walnut pieces.
Divide batter into two equal portions and pour along the side of the pan. *Don't pour everything into the middle, this is how you get a mini volcano during baking.
Bake for 40 minutes at 350F. Let cool in cake pan after baking. Frost right away or wrap in plastic wrap and store in the refrigerator.
Cream cheese frosting: Blend 8oz cream cheese, 4oz unsalted butter, and 2 cups of powdered sugar together till you get a fluffy spread.
|Spread cream cheese frosting on top|
|Frost the second cake|
|Decorate it with walnuts, macaron shells, or anything you have on hand|