Skip to main content

Dyn's Spicy Carrot Cake {Easter}


The Enthusiastic Kitchen Elf loves to bake...adores spices and loves mustard. So, this spicy carrot cake was the perfect Easter dessert for him to make. We started with this recipe and made some tweaks. This made one 9" layer and one 11" layer - I don't have matching sized pans.

Ingredients
For the Cake
  • 3-1/2 C grated organic carrots (some from our High Ground Organics CSA box)
  • 1-1/2 C ground almonds
  • 1-1/3 C white whole wheat flour
  • 2 C organic coconut sugar
  • 1-1/2 C softened butter
  • 8 eggs
  • 2 T prepared yellow mustard
  • 2 T spicy mustard
  • 3-1/2 T baking powder
  • 3 T hazelnuts, raw (I would have chopped them, but D just dumped them in there whole)
  • 2 T pistachios, raw
  • 2 T chopped dark chocolate
  • 1 T pure vanilla extract
  • 1 T ground cinnamon 
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • dash of ground coriander
  • seeds from 3 cardamom pods, crushed
For the Cream Cheese Frosting
  • 16 ounces of cream cheese
  • 16 T softened butter
  • 2 C organic powdered sugar
  • 1 T maple-agave syrup

Procedure
Preheat oven to 375°F. Beat the eggs with the pure vanilla extract and stir in the grated carrots, coconut sugar, butter, and mustards in a mixing bowl. Mix in the ground almonds, wheat flour, baking powder, and spices until just moistened. Add in the hazelnuts, pistachios, and dark chocolate. Spoon into a prepared baking dish (lined with parchment and lightly greased).

Cook in a 375°F oven for 45 to 50 minutes. Once cooked, let cool for 5-10 minutes before unmolding. Remove the cakes from the baking molds and let them cool completely before frosting them.

To make the frosting, blend all of the ingredient with a mixer until smooth. Cover the carrot cakes with frosting and let harden for 2 hours, uncovered, before serving.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P