I Just Don't Carrot Cake

This past weekend was spent trying to kill two birds with one stone. Lori and I have been aching to get back into the kitchen with our testing and have also been meaning to have her parents and grandmother over for dinner. So we did just that. Due to the horrible heat that has been a real jerk recently I decided to open the meal with some fresher cheeses and an Alsatian riesling. I was even able to find some pretty decent Coppa at the market. The main part of the dinner was a safety net of pork belly and Cote du Rhone. Though the highlight of the meal was Lori's last minute creation of a GLUTEN FREE CURRY CARROT CAKE. The key factors in this amazing cake was the combination of stabilizers used to replace the flour. It goes as so:

Rice Flour 

Potato Starch

Tapioca Starch

Xanthan Gum

The carrot was grated with a microplane rather than a harsh cheese grater. After the cake was baked off it was crumbled and combined with softened cream cheese that had been mixed with toasted curry (heavy on the turmeric). Then came the FAIL. Lori decided to choose white chocolate chips in hopes that it would create a crisp shell on the outside rather than a soft frosting. The white chocolate began to clump like waxy clay in the double broiler while trying to melt it. To help soften the clumpy mess we used a bit of almond milk. The result was an accidental success. The chocolate formed a dense sheet comparable to modeling chocolate. It was a perfect compliment to the texture of the cake.

I couldn't think of a better way to end the meal.