COINCIDENTAL CARROT CAKE

CHRONICLE: ALBUQUERQUE, NEW MEXICO, FEBRUARY 2024

Photo by katerinanavulcova at Pixabay.

Welcome to another Lonely Kitchen Chronicle. Thanks so much for your readership. This week, I contemplate carrot cake and a few Aquarians I know.

I am surrounded by Aquarians.

My mother was born on Ground Hogs Day. She would have been 89 last week. She died young, at age 52.

My husband’s birthday is February 6^th. My long-time friend is a February 6^th baby. A former college boyfriend also was born on February 6^th.

How strange and weird it is to have so many people in my life with the same exact birthday. I never know quite what to make of this phenomenon. Does it say something about me, that somehow, I am attracted to people born on this day? Or is it simply a coincidence, some kind of mathematical probability, or improbability, (math is not my thing) that leaves me with an eerie sense of wonder?

All I know for sure is that February is the month of cake.

Specifically, carrot cake.

I’ve been trying to remember what kind of cake my mother liked or always wanted for her birthday. I don’t have a clue. She loved lemon and New York style cheesecake, but for the life of me, I can’t recall her favorite kind of cake. She had a great recipe for flan which she made often. Here it is below, written in her handwriting. And you’re right. Flan is not a typical birthday kind of dessert. In my book, it’s more of a dinner party

dessert. But you’ve got to admit, flan would look great gussied-up in birthday candles.

My husband’s favorite flavors lean towards vanilla and cinnamon. He’s not really a chocolate person. I try not to hold this against him. When we go out for ice cream, he often orders a double scoop of…vanilla. It’s difficult, but I try not to hold this against him either. His favorite kind of cake is carrot cake. Because he’s hard to shop for and doesn’t’ want a fuss made about his birthday, I typically honor him by making a carrot cake.

In the ‘70’s, carrot cake was all the rage. I vividly remember the color contrast between the white cream cheese frosting and the warm brown of the carroty cake. Best of all were those decorative, bright orange carrots, piped on top of the cake, spaced in perfect intervals indicating where to make your slice.

But now when I want to make and eat carrot cake, I’m looking for a more modern version. Something in a single layer that’s a little less sweet. One that’s intensely carrot filled, easily as yummy for a birthday dessert or mid-day snack.

I found a version courtesy of King Arthur Baking. I made some tweaks to lessen the amount of sugar and fat. And guess what? It’s tastier than the overly sweet 1970’s version. The beauty of this cake is that you can add your own favorite things to make it yours. I’m a big believer that carrot cake and crushed pineapple are BFFs waiting to happen. I’m also opposed to the addition of nuts and raisins in carrot cake. But hey, there’s nothing stopping you from adding sultanas or golden raisins or toasted walnuts to your version of this carrot cake.

I wish I’d made the cake on February 5^th instead of February 6^th. This cake tastes better, the flavors are more developed the day after it’s made. I also think grated fresh ginger would make a nice addition, and I’m sorry I didn’t think of it in time. You’ll need a 9x13 pan and an electric hand mixer for the frosting. Otherwise, no special equipment is necessary.

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COINCIDENTAL CARROT CAKE

Cake:

4 large eggs, room temperature

¾ cup/159g light or dark brown sugar

2 teaspoons vanilla extract

12 tablespoons/170g unsalted butter, melted and cooled

2 cups/240g All-Purpose Flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon table salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

¼ teaspoon allspice

3 ½ cups/350g carrots, shredded

1 cup/110g pecans or walnuts, toasted and chopped

1 cup/53g shredded unsweetened coconut

1 8-ounce can crushed pineapple, drained well but save   the juice.

Zest of 1 large orange

Frosting:

6 tablespoons/85g butter, at room temperature

1 8-ounce/227g package cream cheese, at room temperature

1 teaspoon vanilla extract

2 teaspoons drained pineapple juice

2 cups/300g confectioners’ sugar, sifted

2 tablespoons/28g milk or enough to make the mixture spreadable

HOW TO:

1.  Preheat oven to 350. Lightly grease a 9x13 inch pan

2.  Combine the eggs, brown sugar, melted and cooled butter, and vanilla in a large mixing bowl. Stir with a whisk until smooth.

3.  In a separate bowl, mix the flour, baking soda and baking powder, salt, and spices.

4.  Add the dry ingredients to the wet ingredients. Stir with a wooden spoon or silicone spatula until just combined.

5.  Add in the carrots, coconut, pineapple, grated fresh ginger, and nuts if using.

6.  Spoon batter into prepared pan, spreading to edges.

7.  Bake for about 40 minutes, until a cake tester inserted in the center comes out clean. Cake will probably pull away from sides of pan a bit.

8.  Remove cake from oven, place on wire rack to cool completely.

FROSTING:

1.  To make the frosting, combine the cream cheese, butter, pineapple juice, and vanilla in a medium bowl. Using a hand-held electric mixer, beat until fluffy.

2.  Gradually and slowly, add the confectioners’ sugar, beating well.

3.  Add milk a little at a time until the frosting is at a spreadable consistency.

4.  Spread frosting over cooled cake.