Wedding of the Week-circa 1995 and my Vegan Gluten Free Carrot Cake Recipe

Nineteen years ago today, we stood under a blooming willow branch, with a friend reading us the wedding ceremony we wrote, joyful in our love, happy that our worlds were joining, hoping for the future.

invite.jpg

Wedding Vows- Jean McFadden Layton and Edward Layton
Wedding Vows-
Jean McFadden Layton and Edward Layton

We made the decision to marry quickly.
No, not for necessity, although I do seem to be posing with a baby bump.

Cutting the Cake
Cutting the Cake

Our romance moved quickly to this ultimate conclusion for two reasons.

Ed knew he loved me.

I knew I loved Ed.

We had both been married before.

Knew what love could do to both make and break your heart. We were willing to do it all again.
So we brought together our loved ones, friends and family, on the one day we thought no one would have to be working.

A Saturday in Spring that fell on the same weekend as Passover, Easter and Tax Day.

Many of our friends worked with us, catering to high end clients. Any other weekend, most would be working, passing drinks or cooking for them. We truly wanted to get them together to celebrate.

Alas, it was not to be. Some debutante wanted to have a tea party too. So we were missing one of our best buddies.

At least my mother could be there, sick as she was.

Ed feeding me cake
Ed feeding me cake

Wedding of the Week 4/15/1995
Wedding of the Week 4/15/1995

We had a glorious day, full of joy, dancing, friends and great food.

We cooked all of our meal ourselves that morning downstairs where I worked.

In the kitchens of God’s Love We Deliver, roasting turkeys and hams, toasting rolls and hors d’oeuvres.

Everything but the cake.That was a gift to us from Chuck the baker at GLWD. A beautiful Carrot Cake with Cream Cheese icing.

I know the print is hard to read on this Wedding of the Week.  Sometimes working for a not for profit can bring you special joys.  When I announced my engagement in the kitchen, one of the volunteers asked if I would mind if  the New York Times could cover my wedding as a way to get God’s Love We Deliver some press. Ed and I happily agreed.

I’ve taken inspiration from that cake and created my Vegan Gluten Free Carrot Cake recipe. We’ll be eating it for dessert tonight.

Vegan Gluten-Free Carrot Cake Recipe
Vegan Gluten-Free Carrot Cake

Wedding Vegan Carrot Cake with Cream Cheese Frosting Gluten-Free
 
Prep time
Cook time
Total time
 
This cake has become one of my family's favorites. Without frosting, it is truly a healthy breakfast, full of fiber rich carrots, applesauce and raisins with a healthy dose of protein from the toasted walnuts. With the frosting, it becomes a treat dessert. I've included both ways to make the frosting, dairy full and dairy free. Even my vegan friends prefer the dairy version.
Author:
Recipe type: Vegan Gluten-Free Carrot Cake
Serves: 12
Ingredients
Cake
  • 3 large carrots- grated
  • 1 inch piece of fresh ginger- grated
  • 113 grams (1/4 cup) light olive oil
  • 20 grams (2 teaspoons) vanilla extract
  • 400 grams (1½ cups) organic applesauce
  • 85 grams (3/4 cup) coconut shreds
  • 70 grams (1/2 cup) raisins or currants
  • 200 grams (1¼ cup) Whole Grain Flour Mix
  • 100 grams (3/4 cup) White Flour Mix
  • 69 grams (1/3 cup) organic cane sugar
  • 53 grams (1/3 cup) brown sugar
  • 15 grams (1 tablespoon) baking powder
  • 5 grams (1 teaspoon) baking soda
  • 20 grams (2 teaspoons packed) Pixie Dust
  • 12 grams (1 tablespoon)cinnamon
  • ¼ teaspoon each nutmeg and cloves
  • 5 grams (1/2 teaspoon) salt
  • 120 grams (1 cup) walnuts-toasted Chop ¾ cup and reserve remaining for topping.
Frosting
  • 8 ounces cream cheese or vegan cream cheese
  • 4 ounces butter or vegan butter
  • ½ cup confectioners sugar
  • 1 teaspoon vanilla
Instructions
  1. To toast walnuts: place on cookie sheet in 350 degree oven for 6-8 minutes till lightly browned. Stir after 5 minutes. Allow to cool before chopping
  2. Leave oven on for baking the cake.
  3. Grease two 9 inch cake pans.
  4. Combine in a large bowl: carrots, ginger, oil, vanilla, applesauce, coconut and raisins.
  5. Stir together the flours, sugars, baking powder, baking soda, pixie dust, spices and salt.
  6. Blend the two mixtures together.
  7. Pour into the prepared pans equally.
  8. Bake for 40-45 minutes or till center springs back when tapped and a toothpick comes out clean when inserted in center.
  9. Remove from oven, let cool 5 minutes then turn out onto cooling rack to complete cooling.
Frosting:
  1. Beat together the cream cheese and butter.
  2. Add sugar and vanilla, beat till smooth.
  3. If you are making the vegan version: combine all ingredients and beat till just combined. If you attempt to beat well, the vegan cream cheese will break and become a gluey mass with oil pouring out.
  4. Once the cake cools completely, smooth ½ cup or so of the frosting on top of one layer.
  5. Add second layer and frost top of that.
  6. Sprinkle with reserved walnuts and serve

Keeping this cake Vegan Gluten Free Carrot Cake Recipe simple means that anyone can make a great cake for their wedding or celebration. But even better, it stirs together so quickly that it is one of our favorite breakfasts.

So many changes have happened in the intervening time. By the time we got to our first anniversary, I was an orphan and Ed had lost his father.

We moved to New Jersey and then to Portland Oregon to go to Naturopathic college for me and Acupuncture school for Ed

We  had our beautiful twins (in the middle of medical school), moved to our small town and raise lots of our own food.
But our love hasn’t changed, just deepened and grown.

Bellingham Kid’s Fest Saturday August 4th

Bellingham is a wonderful place to raise kids. There are an abundance of activities for all interests and ages.
Saturday 8/4 from 11-3pm is one of those events. The Bellingham Parks and Recreation department creates a wonderful free event each year on the shores of Lake Whatcom at Bloedel- Donovan Park.
There are musical performances, face painting, prizes and entertainment.

Last year I went with my daughters and had a wonderful time with one exception.
The Food was all gluten FULL!

I think we managed to get water but that was the only thing that wasn’t full of gluten.

So this year I decided to participate instead of attending.
My clinic is named Layton Health Clinic

If you have had any questions about Naturopathic medicine or Traditional Oriental medicine, my husband and I will be there to answer those.

But best of all, I contacted lots of gluten free vendors to see if they would have samples to give out of their foods.
What a response!
Mary’s Gone Crackers sent cases of samples in two of their flavors.

Enjoy Life sent snickerdoodle cookies

Glutino sent two cases of Pretzel sticks. I never knew that Pretzels in French are called Bretzels. Lots of fun.

Blue Diamond sent cases of Cheddar cheese rice thins.

Kinnikinnick sent an assortment of sliced breads, pizza crusts, cookies and donuts! If you haven’t tried thier cinnamon sugar donuts, come early! I think these will go quickly! I may make some peanut butter sandwiches on the bread just so there is a bit of lunch for us Gluten-Free folks.

Ener-G foods sent along their chocolate chip cookie bars and lots of pretzel samples.

Orgran sent along Chocolate Outback Animals. I love their Koalas.

Bob’s Red Mill delivered boxes of their incredible hot cereal mix. I love this cause it has sorghum in it and reminds me of Wheatina without the wheat. I even created a muffin using this as the prime ingredient. The recipe is on my office computer and I will add it to the post soon.

Bumble Bar was incredibly generous and sent two cases! of their wonderful organic seed rich treats.

And Kozy Shack just had delivered 5 cases of puddings!

WOW!

Hope you enjoy it and I look forward to seeing lots of you on Saturday!