After a long time away from this blog, I’m very excited to be back!
David and I now live in the woods of Western Massachusetts and I’ve been feeling really inspired in the kitchen this summer.
We signed up for a farm share at Natural Roots, a horse-powered vegetable farm that’s just down the road from us. (To read more about community-supported agriculture and farm shares, head here.) My inspiration in the kitchen is largely thanks to the bag of fresh, local produce we get each week. It’s exciting figuring out new recipes… we don’t want anything to go to waste!
Carrots are in season and while we’ve been eating them in salads and with hummus, sometimes you need to disguise your vegetables by putting them in a cake. And carrot cake has always been one of my favorites.
- 3 cups grated carrots
- 1/2 cup chopped pecans
- 1/4 cup flaked sweetened coconut
- 2 eggs
- 3 teaspoons vanilla extract
- 3/4 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 8oz cream cheese, softened
- 3 cups confectioners sugar
- 1/2 cup butter, softened
- 2 teaspoons vanilla
- 1/2 cup chopped pecans, to garnish
- Extra flaked coconut, to garnish
>>Preheat oven to 350°F
>>Butter and flour two 8″ cake pans
1. Grate your carrots, chop your pecans! Combine in a bowl with the coconut.
2. Stir in the flour, brown and white sugar, baking soda, baking powder, and spices.
3. Add the eggs, vanilla, and applesauce. Mix well.
4. Divide the mixture into two 8″ cake pans and bake at 350° for 35-40 minutes.
5. While the cake is baking, it’s time to make your frosting! Combine the cream cheese, butter, and vanilla in a mixing bowl and beat until well combined. Then slowly stir in the confectioners sugar until you reach your frosting becomes your desired consistency.
6. Spread a layer of frosting between the two cakes, then stack ‘em!
7. Spread the frosting on the top and sides of the cake. And then sprinkle coconut and chopped pecans on top!