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Mmmmm… Carrot Cake

Basic Carrot CakeWe’ve been getting carrots in our organic box for the past few weeks, and thanks to the fact that both Imrana and I have braces – they aren’t the easiest thing to eat raw… so we’ve been coming up with creative ways to enjoy cooked carrots…

Which inevitably led to us digging out this Carrot Cake Recipe. Now as a child, I must admit, I’d walk right passed this humble cake and straight to the chocolate… but lately I’ve developed a love for the more subtle flavours of fruit (or in this case vegetable) based cakes.

Our Good Old Carrot Cake Recipe

We got a hold of this recipe way back when… from some obscure school cook book, but as simple as it is, it gets a five star rating from the family. In fact it happens to be Dad’s favourite!

The best part is it only takes a few minutes to throw together – grating the carrots is the only real time consumer. But thanks to our handy dandy Braun Hand Blender (did I mention I ABSOLUTELY love this little guy – but more on that later), even this takes no time at all!

So here’s what you’ll need:

 

Carrot Cake RecipeIngredients

Dry

1 1/3 cup unbleached all-purpose flour
1 1/2 tsp. each baking soda and powder
1 1/3 tsp. cinnamon
3/4 tsp. salt

Wet

1 cup raw sugar (turbinado)
1 cup EVOO (preferably first-cold pressed)
2 cups grated carrots (YAY for our Organic Box)
3 eggs

Procedure

Preheat oven to 350. In a small bowl beat all wet ingredients together adding eggs one at a time at the end. In a separate bowl, sift together dry ingredients and then fold in wet ingredients. Bake for 40-45 min in a loaf pan. Makes 16 slices (250 kcal)

On a side note, we ended up using our bread machine instead. It took a little bit longer to bake but we didn’t have to heat up the entire oven and since our bread machine mixes the batter for us, we could be SUPER LAZY carrot cake makers!

Don’t Forget the Icing

Cream Cheese Frosting Recipe - Carrot CakeBut hold on, everyone knows carrot cake is just not carrot cake without the cream cheese frosting!

Now I don’t know about you, but I always find that the icing is overly sweet on store bought carrot cakes. That’s why this recipe’s so great – you get to add just as much sweetness as you like!

Now here’s what you’ll need:

Ingredients

1 4-oz package light cream cheese, softened
1/4 cup butter
2 tsp. vanilla
icing sugar (we used about 2 tbsp…it was a bit sweet)

Procedure

Cream together cheese, butter and vanilla. Add icing sugar until soft enough to spread. Makes enough for 1 loaf of carrot cake – 16 slices (48 kcal).

On a cold day – OK cool day in our apartment – with a hot cup of orange ginger tea, this really hits the spot. ENJOY!

Mmmm Carrot Cake

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Frozen Fruit: The Perfect After School Snack

The Perfect After School Snack - Frozen FruitThere’s only one thing I love more than sweet summer fruit:

FROZEN sweet summer fruit

Depending on whether you prefer sweet or tart – fruits like oranges, mandarins, tangerines, cherries, grapes, I’d say any fruit really – can be magically transformed into fresh fruit popsicles without all the additives or the work. All you really need is some space in your freezer. Simply let them thaw on the counter for a few minutes and they are ready to eat.

And this time of year, they serve as a perfectly refreshing after school snack or after dinner dessert.

As for how to pick what fruits to freeze, remember to choose ones that have thin skins and tend to be juicier. For example juicing oranges are a better choice than oranges meant for eating. Similarly large berries like strawberries are a better choice than smaller ones like blueberries.

BTW ready to serve frozen fruit (like pitted sweet cherries, pineapple, mango, etc.) can be an even easier (and sometimes more nourishing) short cut too.

P.S. For those of you who like tart/sour stuff, frozen jamun (aka syzygium cumini or jambul) thawed overnight in the fridge will tickle your tastebuds.