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.
We made the decision to marry quickly.
No, not for necessity, although I do seem to be posing with a baby bump.
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.
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.
- 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.
- 8 ounces cream cheese or vegan cream cheese
- 4 ounces butter or vegan butter
- ½ cup confectioners sugar
- 1 teaspoon vanilla
- 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
- Leave oven on for baking the cake.
- Grease two 9 inch cake pans.
- Combine in a large bowl: carrots, ginger, oil, vanilla, applesauce, coconut and raisins.
- Stir together the flours, sugars, baking powder, baking soda, pixie dust, spices and salt.
- Blend the two mixtures together.
- Pour into the prepared pans equally.
- Bake for 40-45 minutes or till center springs back when tapped and a toothpick comes out clean when inserted in center.
- Remove from oven, let cool 5 minutes then turn out onto cooling rack to complete cooling.
- Beat together the cream cheese and butter.
- Add sugar and vanilla, beat till smooth.
- 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.
- Once the cake cools completely, smooth ½ cup or so of the frosting on top of one layer.
- Add second layer and frost top of that.
- 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.