One of the most popular cakes in rotation is their carrot cake, which has about half the sugar of the standard variety. Sidoti incorporates olive oil, coconut whipped glaze in place of cream cheese, and maple syrup and organic cane sugar for sweeteners.
For Sidoti, a modern carrot cake needs to pack in a ton of moisture, otherwise it can get a little too chewy. In this recipe, the butter is replaced with extra virgin olive oil, “which gives it a real, almost savory flavor,” she says. Sidoti’s favorite brand of gluten-free flour is Cup4Cupbut she cautions against over-mixing or else things can get quite dense.
“When it comes to gluten-free cakes, spices are your friend — and really good quality spices,” says Sidoti. “So if you want it to be worth it, maybe don’t grab the jar of cinnamon you’ve had in your closet for two years. Fresh cinnamon makes a difference on this one.
When it comes to toppings, Sidoti likes to get a little fancy, citing topping as the easiest way to enhance your baking. “We mandolin a peeled carrot, coat it in a bit of coconut oil and organic cane sugar, then dehydrate it to create this crispy carrot cracker,” she explains. “And then adding toasted coconut brings out the bit of coconut in the frosting.”