My first Fall recipe is here! I guess it’s not technically Fall yet, but as soon as September 1st arrived, things changed. My Summer was so free and fun, and all of a sudden, as soon as September 1st arrived, the rains fell in Vancouver, and the freedom of Summer seemed to lessen. I am currently searching for a new job, and working on my baking business/blogging on the side.
Fall is my favourite season. My birthday is in Fall, the changing leaves are gorgeous, and it feels like things are in motion. This Fall, I had originally planned on entering UBC’s teaching program. In the Spring I found out I did not get in. Not only was this one of the first academic rejections i’ve ever recieved, but it changed my plans for the entire year. I was surprised not to feel sad, at all, however. On the Camino, I was experiencing some real doubts about entering the program. So here I am, on the job hunt, attempting to enter the work force.
Shane turned 26 on the weekend, and his love of cream cheese icing inspired me to make this carrot cake. I also travelled to Victoria with some friends a few weekends ago, and went to a vegetarian restaurant called Rebar. I have been dying to go to Rebar, as I love their cookbook and use it all the time. My friends and I had a piece of carrot cake at the restaurant that we just adored. This recipe is inspired by Rebar’s carrot cake.
1 1/2 cups grated carrots
3/4 cup crushed pineapple
3/4 cup unsweetened coconut
3/4 cup chopped walnuts
3/4 cup vegetable oil (I use grapeseed)
3/4 cup brown sugar
1/3 cup white sugar
2 tsp vanilla
1 1/2 cups white flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 tsp dried ginger
1 tbsp fresh ginger (optional)
1/2 teaspoon nutmeg
1/2 tsp cloves
1 tsp turmeric
Additional coconut for decorating
Cream Cheese Icing:
8 oz cream cheese (block)
1/2 cup butter
1 tsp vanilla
1/2 tsp salt
3 cups icing sugar
1.) Preheat oven to 350. Grease either, one large baking tin, or two, if you want to bake your cake in layers.
2.) Whisk or beat your eggs with the sugars and vanilla. Slowly beat in oil until emulsified. Add grated carrots, pineapple, coconuts and walnut.
3.) Combine your dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, nutmeg and turmeric. Add this dry mixture to the wet, and stir to combine.
4.) Pour your mixture into your baking tin/tins. If you bake your mixture in two tins, they should be ready in about 30 mins. If you use one larger tin, bake for about 40-45 mins, until a toothpick comes out clean!
5.) While your cake is baking/cooling, make your cream cheese icing. Simply beat together cream cheese, butter, and vanilla. Add salt and icing sugar and beat until combined. Toast your additional coconut in a frying pan until just browned, stirring constantly.
6.) When your cake is cooled, slice it in half, and ice the middle with cream cheese icing. Sprinkle half the toasted coconut on top of the cream cheese icing. If you baked your cake in two tins, simply ice one layer, sprinkle toasted coconut, and place the other layer on top! Ice the top/sides of the cake, and sprinkle on the remaining toasted coconut.
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