celebration

Coconut Carrot Sheet Cake (gluten-and-dairy-free) / March 30, 2018 by Lindsey | Dolly and Oatmeal

Coconut Carrot Sheet Cake | Dolly and Oatmeal

i feel like a carrot cake has a time and a place. while i really do love it, there's only certain times during the year i really think about wanting a piece. and since there are zero carrot cake recipes gracing the cake section of this blog, i wanted to remedy that since i love, love, love this recipe, and i think you will too!

carrot cake may be one of the best ways to celebrate the spring season. mostly because i feel like it has two identities. one of them being a very spring-filled cake, with notions of baby bunnies, and sprouting carrots. the second one being, a warm, spice-filled cake that would normally have a place in the winter-time. but it turns out it's the perfect segue cake, seamlessly taking us from winter to spring.

however, for this cake, i minimized the spices and left just enough cinnamon as a nod to its traditional flavor. the flavor maker here is coconut. i personally love how carrots and coconut taste together (in just about every application, savory or sweet), and thought a coconut carrot cake would be so, so right! i've added toasted coconut to the batter, which gives it a subtle, toasty coconut flavor but also lends a really great texture. and there's some coconut extract in the frosting which is a (dairy-free) cream cheese-based frosting, and i cannot even describe how good it is. it's the perfect mix of tangy and sweet, and then the coconut extract just adds a little zing.

wishing you all the loveliest holiday weekend! xo!

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

Coconut Carrot Sheet Cake | GF & DF

this cake is great to make ahead if you need to. i made it, wrapped it in plastic wrap and foil, then froze it. i took it out of the freezer and placed it in the refrigerator the day before i planned to prepare and serve it. on the day of i removed it from the refrigerator and let it come to room temperature for about an hour. then i frosted it, and served it. easy-breezy :)

print the recipe!

| makes 1 8x8-inch square sheet cake |

cake

1 cup brown rice flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup coconut sugar
1/2 cup unrefined extra virgin melted coconut oil
2 pasture raised eggs, at room temp
1 cup shredded carrots (about 2 carrots)
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1/2 cup unsweetened shredded coconut, lightly toasted, plus more for garnish
1/2 cup chopped walnuts, plus more for garnish
2 teaspoons poppy seeds, plus more for garnish

frosting

4 ounces vegan cream cheese (such as kite hill)
1/4 cup non-hydrogenated vegetable shortening
1/4 cup powdered monkfruit sweetener* (or 1/4 cup powdered sugar)
1 tablespoon maple syrup
1 1/2 teaspoons coconut extract
1 teaspoon pure vanilla exytact

*to make powdered monkfruit sweetener: in a high speed blender, whiz 1/2 granulated monkfruit sweetener on high for 25-30 seconds, until completely powdered. store leftovers in an airtight container.

method

preheat oven to 350°F. grease and line an 8x8-inch square baking pan with parchment paper, letting the paper hang over two sides to make "wings".
in a large bowl, whisk together the flour, arrowroot powder, baking powder, cinnamon, baking soda, and salt.
in another large bowl, whisk together the sugar and oil, until combined. whisk in the eggs, carrots, applesauce, and vanilla, until combined. a little at a time, mix the dry ingredients into the wet, until everything is combined. then, fold in the coconut, walnuts and poppy seeds.
use a rubber spatula to spread the batter evenly into the pan. bake in the center of the oven for 25-30 minutes, until a cake tester comes out clean.
cool the cake on a rack.
when the cake is completely cooled, use a thin knife and run it around the sides of the cake to loosen it. then use the parchment paper "wings" to carefully lift the cake from the pan.
make the frosting. using an electric mixer, beat together the cream cheese, shortening, sugar, syrup, and extracts, until smooth and fluffy.
use an offset spatula to frost the cake. top with toasted coconut, chopped walnuts, and poppy seeds. slice into 12 pieces and serve. store leftover in a lidded container in the refrigerator for up to 3-4 days.

similar recipes:

flourless almond cake w/ kombucha macerated berries

vegan vanilla cupcakes w/ strawberry cashew-coconut frosting

strawberry-rhubarb chocolate cake w/ chocolate whip

A Latke Party! / December 6, 2017 by Lindsey | Dolly and Oatmeal

this post was created in partnership with bed bath & beyond.

i think we're all murmuring with slight anxiety/disbelief: it's december already, and feeling those go, go, go holiday vibrations. there's a very present buzz in the air this time of year, and i find myself taking those few extra deep breaths in a given moment to try to let it all go. i'm not a huge holiday shopper, the crowds and hubbub and music and lights can be overwhelming. so, when i do venture out, i have to make a concerted effort not to be overstimulated by everything that's surrounding me. and that means finding effective and efficient ways of going about shopping and preparing for holiday get togethers. like this latke party!

lists are my favorite way of getting organized. i usually start out with ideas on my notes app on my phone. from there, there's likely another rough draft, but written on paper. if i have the time, i'll go over my list again, and write a final copy. that might sound like a lot of time spent on lists, but it's done over a few days when i can squeak in a minute or 2 to jot an idea down. another thing that helps me streamline is going to one store for everything. and since the holidays are gearing up, i needed to add some dinnerware pieces to our very minimal assortment of all things entertaining.

but if you had told me i could find everything i needed for this latke party at one store (that i would have actually liked), i would have laughed at you. turns out that was totally a possibility. bed bath & beyond has a huge selection of items to choose from, but i found so many things that were totally my style and complimented other pieces i already had in my possession. i already owned some of their pieces from the Artisanal Kitchen Supply collection and love them. so, i decided to go with more of the same dinner and salad plates. because it was an easy-breezy latke party, i wanted the table to be minimal, but still really inviting, and candles usually set that tone without having to think much about a centerpiece. i went with these (baby-safe) electric wax candles that i never thought i would love, but totally do! and because much of the food was going to be brown (potatoes, on potatoes, on potatoes), i used light and airy colors to keep things glowing - whites, light grey, muted green, and these blushy pink napkins. everything came together so much more beautifully than i could have imagined. one stop shopping, truly at its finest :)

these latkes are a bit lacey and delicate, and super crunchy and craggy. they're my great-grandmother, nana helen's recipe that has taken on minor iterations throughout the years, but the core ingredients always stay the same. russet potatoes, onion, enough baking powder and cream of tartar to cover the tip of a butter knife (as per my great nana helen), some salt, and an egg. easy-peasy. a lot of times you'll find horseradish or herbed sour cream to serve with latkes, but i love how those light flavors pair right alongside the potatoes, so i added them to the mix and served them with traditional applesauce, and a (dairy-free) garlicky yogurt sauce, so good 👌🏼 so whether you're making your traditional latkes, my nana helen's latkes, or something else entirely, enjoy the sweet moments with the ones you love.

big huge hanukkah hugs! xo

horseradish, shallot & herb latkes | gf

if you don't like horseradish/or just want a more simple latke, omit the horseradish all together. i call for avocado oil and ghee for cooking the latkes, both have high smoke points so they're great for frying.

| serves 4-6 |

3 russet potatoes, scrubbed and dried
4 large shallots
1 large pasture raised egg, whisked
3-4 tablespoons jarred horseradish, drained
3 tablespoons fresh chopped chives
1 tablespoon fresh chopped dill, plus more to serve
1/2 teaspoon fine salt
1/8 teaspoon baking powder
pinch cream of tartar
avocado oil
ghee (optional)

to serve alongside:

unsweetened applesauce
garlicky yogurt sauce (i doubled the recipe)

latke pie

i used this recipe, swapping q potato out for 3 small (or 1 large) parsnip

method

using the course section of a box grater, carefully grate the potato and shallot. using a dishtowel (or cheesecloth) squeeze as much liquid as possible from the potato mixture. place the potato shreds in a large mixing bowl and mix in the egg. then add 3-4 tablespoons horseradish (depending on your preference), herbs, salt, baking powder, and cream of tartar and stir until combined.
heat a large skillet over medium-high heat. while it's heating, line a large plate or baking sheet with paper towels, rip a few extra paper towels and set aside to drain the oil from the latkes as you cook.
add 1/4-inch of oil to the hot skillet, add a little knob of ghee if desired (the ghee adds a bit of buttery flavor). once the oil is hot, use a spoon to drop heaping tablespoons of latke mix into the hot skillet, use the spoon to spread the mixture a bit. cook 3-4 minutes on each side, until golden brown and crisp. transfer to paper towels to drain, and repeat with the remaining mixture.
eat right away or keep warm in the oven. serve with more chopped dill (optional), and sour cream and/or applesauce.

this post was sponsored by bed bath & beyond

similar recipes:

baked purple kale, cilantro & spaghetti squash cakes

roasted sweet potato wedges w/ green yogurt sauce

flourless almond cake w/ kombucha macerated berries & a brunch menu / April 8, 2017 by Lindsey | Dolly and Oatmeal

flourless almond cake w/ kombucha macerated berries & a brunch | dolly and oatmeal

we spent the better part of last week sitting my parents' dog at their house upstate. it was great spreading out, so to speak, and actually having room in our living space! amesy transitioned really well to sleeping in his little travel crib, and i've finally began putting him down for naps without rocking him to sleep first. this has been such a relief because babies falling asleep on their own doesn't come as easy than when they're teeny infants apparently - it's been a learning curve to say the least! there are so many things happening in his little world these days, so many developments and progressions. last week was all about his teeth, and now this week he's been eating solids for a whole a week and absolutely loves sweet potato and avocado (he is definitely my little guy). he's beginning to show curiosity in crawling and standing, and now i'm beginning to see how this whole baby thing passes by way too quickly. a month ago he was still and an infant, and now there's this huge emergence of a little personality. he voices when he doesn't like something, when he does, and when he's having the best time ever. my whole heart could explode at how amazing it is to witness it all each day.

that's not to say that trying to fit everything into a working day with a babe, doesn't have its challenges. it is THE challenge if anything. i have a lot more grey hairs, way more stress, and have morphed into the person who wears yoga pants and big comfy flannel shirts every day. but i'm ok with that ;) one huge constant in my life is the whole foods market that's a quick drive away and totally comes in clutch all the time! frank and i usually have some sort of super casual, buffet-style brunch thing for an easter/passover mashup. so this year i've teamed up with the whole foods market team to show you what i'm serving up from their menu, and how to make this super easy almond cake with kombucha macerated strawberries. i found that ordering online saved me that awkward phone call with a cooing (or screaming) baby in the background, but i'm sure it's just as convenient for anyone sans baby. it makes the whole process super fast and simple, and when i went to pick up my order, it was really convenient to snag the flowers for the table (i bought a big pot of pansies and transplanted them to smaller terracotta planters), and other groceries to make the cake and its topping. the cake is simple to make, and only uses a handful of ingredients, most of which are pantry staples. it's one of those back pocket recipes that comes in handy, all while being super nourishing as well. the berries are macerated a bit in kombucha and a little coconut sugar to give it that spring feel :)

happy brunching <3

this post was created in partnership with whole foods market. all thoughts and opinions, as always, are my own. thank you for supporting the sponsors that help keep dolly and oatmeal going!

a brunch menu

wild basmati rice w/ peas & pistachio

roasted fingerling potatoes w/ horseradish

carrots & parsnips w/ coriander honey

grilled asparagus

hard-boiled eggs & toast

flourless almond cake w/ kombucha macerated berries

flourless almond cake w/ kombucha macerated berries | gf & df

you could use any fruit or berries you like here, just keep in mind the fruit's natural sweetness and adjust the sugar as necessary. as for the kombucha, i like a ginger variety (this gingerade is my go-to) as i find it gives the berries a subtle flavor, but you could use any flavor.

| makes a 9-inch cake |

4 large pasture-raised eggs, separated
1/2 cup coconut sugar (or regular sugar)
3 tablespoons extra virgin olive oil
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1 1/4 cups almond flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1/4 teaspoon salt

berries

1 cup strawberries, sliced
1/4 cup kombucha
1 tablespoon coconut sugar

method

preheat the oven to 350°F and oil a 8-inch round pan with coconut oil. set aside.
In a stand mixer, beat together the egg yolks, 1/4 cup of the sugar, the oil, and the almond and vanilla extract. in a separate bowl, whisk together the almond flour, arrowroot, baking powder and salt. then combine with the egg yolk mixture (batter will be very thick, that's ok), and set aside.
using a stand mixer or electric mixer, whip the the egg whites on medium-high until they get nice and fluffy. a little at a time, add the remaining 1/4 cup of sugar until soft peaks form. a spoonful at a time, fold the egg whites into the batter. (the batter with start out thick and will become more and more airy as the whites are incorporated.)
spoon batter into the prepared pan and bake for 30-35 minutes, until the top is golden brown and the cake pulls from the sides a bit.
place cake on a rack and let cool completely.
while the cake is cooling, make your berries. place the berries in a bowl, stir in the kombucha, and sugar. stir the berries occasionally for about 30 minutes.
top the cake with macerated strawberries, and a sprinkle of toasted sliced almonds. slice and serve.