October 31, 2010 2 Comments
I have had a long-lasting, deeply passionate affair with carrot cake ever since my taste buds were awakened to the possibility of re-packaging carrots in heavenly, moist, cake form. The contrast of textures was pleasing – the grittiness of the shredded carrot, the fluffiness of the baked cake batter, the plump raisins pierced between my teeth, and the satisfying crunchiness of walnuts, all covered with a heavenly, creamy, perfectly flavored cream cheese frosting. Frosting on the cake, literally.
As I grew older I realized that this affair needed to be kept under control, and I am happy to report that I have been successful. My husband and I are still married, and we’re still exclusive. I have not yet shacked up with a carrot sheet cake and its heavenly frosting. It also helps that my husband does not LIKE carrot cake (crazy, I know!!!), and so I have no reason to ever make it at home.
This alternately makes me sad and happy, but the time has come for carrot cake to make an appearance in our home! I was ecstatic when I found out that my mother in law has the same affection for carrots as I do. Every time she comes to visit we share our love of carrot juice and I am happy and content. (My go-to drink in the coffee shops of Amman has always been fresh carrot juice. Nothing like it. Well, except for Fresh Mint Lemonade. Kick. Ass. Good.)
So, last night, my mother in law and I conspired to bake a carrot cake and laugh at whoever didn’t want to participate in the festivities. They know not what they do. I, being the weak pushover that I am (mmmhmm) decided to also bake cookies for my chocolate-loving boys. But who cares about the cookies? So cliche!!
So bake I did! Here is the result and recipe; a lighter take on the age-old classic (i.e. no walnuts or cream cheese frosting, and much less butter), but just as enjoyable with the perfect cup of black coffee.
(Note: I use much less sugar than recipes normally do, so if you like your cake on the sweeter side, use 2/3 cup brown sugar and 1/2 cup granulated sugar in this recipe)