Angela was supposed to find out about the Harvard admission decision at 2pm. It was 2:20 when I received a distorted selfie of her with tears and snots running down her face; the caption read “I’m crying real Jesus tears.” My heart sank. Then I realized that there was another photo of her computer screen before the selfie. I could see her caption, “You can hear my sharp intake of breath,” but I couldn’t read the tiny words on the photo with the red Harvard emblem. I called her cell as I ran around the house looking for a pair of reading glasses; she didn’t pick up — probably still crying. When I finally put my reading glasses on and read the tiny words my heart skipped a beat: She got in! However, I still couldn’t believe my eyes and gave the phone to my younger daughter Audrey, “Does it say Congratulations on your admission to Harvard?” She was sick at home, but her eyes lit up when she saw the acceptance letter for Angela.
The first people I called were Peter’s parents, who were overjoyed. I told them that Angela would call them a little later. Then I waited for an hour and half to call my parents in Shanghai. My mother answered the phone and I told her that Angela got into Harvard. My mother said, “Yes, I know. Your friend Shelley came to visit me yesterday and I told her Angela got into Harvard.” My mother suffers from dementia. I told her yesterday that Angela would hear from Harvard today, but she remembered it wrong and told my friend that Angela was already accepted. Or perhaps she is simply prescient.
After all the excitement was over, I immediately began to bake a cake for the celebration. This carrot cake is gluten free, packed with nutrients and guiltless to enjoy. it is a dessert that you can have for breakfast the next day with a cup of coffee. Almond flour contains enough fat that you may not need to add any other. I used a tablespoon of coconut oil, but could probably have omitted it.
Almond Flour Carrot Cake with Greek Yogurt Frosting
Ingredients for Carrot Cake:
1 3/4 cup almond flour
1/4 cup coconut flour
1/2 teaspoon salt
1/2 cup brown sugar or xylitol
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/3 cup unsweetened shredded coconut
4 eggs, beaten
4 oz apple sauce
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
1 tablespoon melted coconut oil
1 heaping packed cup shredded carrots
Ingredients for Frosting:
1/2 cup cream cheese
1/2 cup fat free Fage or other Greek Yogurt
1 teaspoon vanilla extract
1/4 cup sugar or xylitol
Preheat oven to 350. Grease an 8 inch cake pan with coconut oil
In a mixing bowl, mix together all the dry ingredients. In another bowl, mixing all the wet ingredients except for the shredded carrots. Slowly pour the wet into the dry ingredients as you stir and mix.
Fold in the shredded carrots and mix until even.
Pour batter into the greased pan. Smooth the top. Bake for 30 to 35 minutes. Or until a toothpick inserted into the center comes out clean.
Let the cake cool on a rack for 20 to 30 minutes before frosting. The cake tastes better after leaving in the fridge for 30 minutes to an hour.