a cupcake full of carrot

This weeks TWD recipe was carrot cake. Admittedly this didn't inspire me too much, as I already have a carrot cake recipe I love to use that is pretty much unbeatable...check out the link for more details.

We didn't need a whole cake this week so halved the recipe and instead made cupcakes. Although I loved Dorie's suggestion to make it as a layer cake...the problem I always find with eating a piece of carrot cake is that it will have a lovely thick layer of icing on the top which requires self discipline to ensure it is rationed out to make it last all of the cake bit. Layering the icing through the cake would solve this problem perfectly!

To the basic mixture I chose to add finely diced dates and a mixture of toasted pumpkin, sunflower seeds and flaked almonds (because this was what I had in the cupboard for sprinkling on my bircher muesli). Usually I prefer carrot cake to be unadulterated ie. pure carrot, but the nuts added a nice bite. In keeping with the 'using what is on hand' theme, I substituted sour cream for cream cheese in the icing, which worked fine. The consistency was perhaps slightly thinner than normal but it still piped perfectly well.

I usually top my carrot cakes with toasted thread coconut, so for something different I thought I would make a praline. In the absence of any pecans or walnuts I used some more toasted pumpkin seeds...they also have a 'wholesome' feel about them, in the way that carrot cake does too (misguided I know!) They worked really well as when toasted their flavour and texture is very nutty, the taste reminded me of caramel popcorn.

This recipe was nice enough but I still think I will stick to my tried and true favourite...

Bill's Big Carrot Cake

Baking: From My Home to Yours by Dorie Greenspan

Yields 10 servings

Ingredients:

For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted w/ a shredding a blade or use a box grater)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)
½ cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola oil
4 large eggs

For the frosting:
8 ounces cream cheese, room temperature
1 stick ( 8 tablespoons) unsalted butter, at room temperature
1 pound or 3 and ¾ cups confectioners' sugar, sifted
1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract
½ cup shredded coconut (optional)
Finely chopped toasted nuts and/or toasted shredded coconut (optional)

Getting ready:
Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.


To make the cake:
Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.
Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes. Invert and cool to room temperature right side up.
The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

To make the frosting:
Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
If you'd like coconut in the filling, scoop about half of the frosting and stir the coconut into this position.

To assemble the cake:
Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting.
Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft.
Refrigerate the cake for 30 minutes, just to set the frosting before serving.

Serving:
This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it's good plain, it's even better with vanilla ice cream or some lemon curd.

Storing:
The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when it's firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator.

Pumpkin seed praline

1/2 c sugar - castor is better
1/4 c water
1/4 c roughly chopped toasted pumpkin seeds

Heat sugar and water in a heavy pot over high heat until sugar dissolves. Stop stirring, remove the spoon and leave sugar to caramelise, watching carefully. As soon as it changes to a light golden colour add the pumpkin seeds, swirling the saucepan to combine them into the sugar mixture. Continue cooking until colour is a dark gold, then quickly tip onto an oven tray lined with baking paper. Carefully tilt the tray to spread the mixture. Leave til set - this only takes about ten minutes - then break into shards.