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
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).