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Carrot Cake

March 9, 2010

Let me just reiterate this fact: the Omnivore is a patient man.

He displays this characteristic nearly every evening before dinner.  I always call him into the dining room, he gets drinks and silverware together, and then I start photographing.  And photographing.  And repositioning.  And photographing.

And meanwhile he’s salivating.  And getting his hopes up every time I handle the plate that it is coming his way (and it isn’t, I’m just repositioning).  And he’s praying his dinner isn’t cold.  And it is.  But he is patient.  And he always says thank you.

You know what else he’s patient about?  …he’s a gem about the fact that while he’s informed me that he does NOT like Carrot Cake, he did not complain when that is exactly what I served him for dessert one evening.

Now why on earth would I make him carrot cake when I know he does not like it?  Well because there have been oh-so-many things he “did not like” in the past until I made it for him.  Remember the tofu? So, I must test him.  And now, I know for sure, that I will not make him carrot cake anymore.  He actually does not like it.

But I do.  And I did.  This was fantastic.  Spicy and sweet.  Moist and not dense.  I paired it with a simple sour cream and powdered sugar glaze and…yum.

One Year Ago: Food Processor French Bread

Healthy Carrot Cake (18 muffins, 1 cake, or whatever, adapted from here)
2 c whole wheat pastry flour
1 cup all purpose flour
2 t baking soda
1.5 tsp ground cinnamon
1 t ground ginger
1/2 tsp ground nutmeg
1/2 tsp kosher salt
1 cup lightly packed brown sugar
1/4 cup canola oil
2 eggs
1/2 cup plain yogurt (non fat is fine)
1 pound carrots, washed and finely grated (6 medium carrots)

Beat together oil and sugar for 5 minutes.  Add eggs, one at a time, incorporating them fully before adding plain yogurt.  Combine dry ingredients in a bowl and add to wet ingredients in three batches.  Lightly fold in carrots at the end, completing the process by hand rather than with an electric mixer.

Bake at 350* for approximately 18 minutes (for cupcakes).

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7 Comments leave one →
  1. March 9, 2010 12:45 pm

    I’m kind of with the Omnivore on this one. I don’t HATE carrot cake, I just wish there were apples in it instead of the carrots.

    • brannyboilsover permalink*
      March 9, 2010 12:58 pm

      Fair enough, bridget. Who would choose a cake recipe with vegetables in it as their “favorite” anyway?

  2. March 9, 2010 4:42 pm

    Sounds like your Omnivore is much more patient at dinner time than mine. Although he loves the food blog, he does NOT love the photo taking while his food gets cold!

    Carrot cake is one my favorite types of cake. I must try your healthy spin on it. Yum!

  3. March 9, 2010 5:40 pm

    Mmmm, carrot cake. I’ve been craving carrot cake lately.

    As for the photographing, I usually try to get a serving of my own to photograph so as not to interfere with DH inhaling his food. Although he likes to photograph his food too now 🙂

  4. March 11, 2010 10:21 pm

    I can’t believe he doesn’t like carrot cake! It’s our favorite and yours looks fantastic! I actually usually eat first and then photograph the leftovers afterwards because I can’t wait either 🙂

  5. Monica J permalink
    March 23, 2010 2:44 pm

    looks delish. the man loves carrot cake, i will def try this recipe. i’m wondering though – how do you make the glaze? sour cream, powdered sugar – in what ratio? thanks! MJ

    • brannyboilsover permalink*
      March 23, 2010 6:22 pm

      about 1/2 cup sour cream and 3/4 c powdered sugar (or however much you need to reach desired consistency)

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