While every day is a celebration, passing the Registration Examination for Dietitians was a cause for cake.
Quinoa carrot cake with currants and maple cream cheese frosting, to be exact. Surely studying for four hours a day for over a month deserves it’s own reward.
This is the second time I’ve made this cake and it was easily devoured by the two of us in a week. I’ve had the quinoa flour on hand for well over five years (please don’t keep flour as long as I do) and am so impressed with how well this turned out. I chose this recipe based solely on the fact that I had every single ingredient on hand and I’ve been enjoying using up the weird ingredients I’ve accumulated over the years.
Lightly adapted from Quinoa Cuisine by Jessica Harlan & Kelley Sparwasser:
- 2 c quinoa flour
- 1 c packed dark brown sugar
- 2 tsp baking powder
- 1/4 tsp iodized salt
- 3 large eggs
- 1 c unsweetened applesauce
- 1/4 c canola oil
- 1 tbsp vanilla extract
- 3 c grated carrots
- 3/4 c dried currants
Preheat oven to 350°F and grease your cake pan (two 8″ rounds if you have them, I used a metal 9″ x 13″). Mix dry ingredients together and set aside. In a stand mixer or with hand beaters, beat the eggs on medium for two minutes. Turn the mixer to low and add the applesauce, canola oil, and vanilla extract until combined, then add the carrots. Incrementally add the dry ingredients until just combined. Turn off the mixer and fold in the currants by hand.
Fill your prepared pan(s) and bang it on the counter ~5 times to settle the batter and remove any air bubbles. Bake 20-25 minutes. Check for doneness by pressing a finger to the center of the cake. It should have a light give and the indent should bounce back. Cool in the pan for twenty minutes, then turn onto a wire rack. Allow to cool completely before frosting. This is the worst part because you will want to eat it right away. For the frosting:
- 8 oz cream cheese
- 1 stick unsalted butter, softened
- 3 c confectioners sugar
- 2 tbsp maple syrup
While the cake is baking, whisk together the cream cheese and softened butter. To speed up this process, let the cream cheese sit at room temperature while you are combining the ingredients for the cake. Once well combined, add the maple syrup, then the confectioners sugar one cup at time. I recommend tasting after each addition to determine your sweetness preference. Try not to eat it all before the cake cools.
I used applesauce that I canned this winter from a mix of “seconds” from Kapnick Orchards. Dark brown sugar is a personal preference. With more people cooking and baking from scratch, I recommend using iodized salt to prevent iodine deficiency and it’s negative health consequences (goiter). Canola oil contains more omega-3 fatty acids than vegetable oil and will not change the flavor. Though the original recipe calls for it, I don’t peel my carrots–I think it is a waste of time especially in this type of application where you won’t see the carrots.
This cake is a decadent indulgence, but you deserve it. I’ll leave the nutrition facts at the very end so you only have to see them if you want to.
In short news, the garden is strong in growth and I’ll give another tour soon.
I finally graduated to cloth covers for my booch brewing made from fabric my mom bought for me in 2007 that has moved from Chicago to Georgia to Michigan before finally being used 13 years later.
And finally, to round things out: a failure. Not only have I managed to suffocate, then revive my sourdough starter, but now I have killed it with mold. Time to start starting anew.
Growth doesn’t usually take the path we think it should and forward doesn’t look the same from day to day. Sometimes it is best to just choose cake.
Eat - Drink - Both 