I have been in Miami one week now and I miss Paris. Miami is lovely but it is not Paris. I miss so many things about Paris it would be silly to start listing them but one thing I am craving is Rose Bakery. If I ever was to open a café, Rose Bakery would be my role model. I took my friend Pierre there once and his comment was “zis is so bobo” (bohemian-bourgeois). In fact, it is. But it is real. Big glass bowls of beautiful salads, huge trays of tartés and brownies, large bags of fresh vegetables on the floor and boxes of teas and cookies on the shelves. They hide nothing at RB because there is nothing to hide. It’s organic and pure. The one item in the pastry case I am always most intrigued by is the carrot cake – a tall, thin and proud little cake with a bright white creamy frosting on top. This cake has been blogged about repeatedly for years and for very good reason. I had a hankering to recreate the cake gluten and dairy free. However, my version would need to impress some die-hard RB addicts I was having over for dinner. I am proud to say I succeeded – they all had 2nd and 3rd helpings.
Here is my gluten and dairy free stab at the cake. It is not vegan as I’d already had my heart set on a chévre frosting.
I ate half a cake by myself so I warn you: have guests or give it away. OR perhaps you are not as compulsive as I am.
Paris’s Rose Bakery is famous for its carrot cake. And it’s even better made at home.
4 large eggs, room temperature
½ C maple syrup
½ C palm sugar (or honey)
1 ¼ C coconut oil (or olive oil)
9 carrots, grated
1 C buckwheat flour
½ C millet flour
½ C coconut flour (all sifted)
1 t ground cinnamon
1 t ground ginger
1 heaping tsp baking powder
½ t baking soda
½ t sea salt
4 tb unsalted butter, softened
½ tsp natural vanilla extract
16 ounces goat cheese, softened
½ C maple syrup
Putting it all together
Preheat the oven to 350 degrees Fahrenheit.
Grease a 9” cake pan (or individual muffin molds)
Beat the eggs and sugar in a medium-sized bowl until light and fluffy (the mixture should be light, but not white and airy like meringue).
Add the oil and beat for a few minutes more.
Fold in the carrots, then the flour, cinnamon, baking powder, baking soda and salt, then mix together.
Pour the batter into the cake pan (or the individual molds) and bake for about 45 minutes.
Preparing the icing.
Whip the melted butter and goat cheese until it’s creamy.
Add the vanilla extract and powdered maple syrup. Mix well.
Let cake cool completely and ice generously.
Rose Bakery tops its cakes with crushed walnuts. I am not a nut girl for many reasons, but if you are, please, indulge!