What are your deciding factors when making a recipe? Did it look good on someone else’s Facebook page? Did you have it at bookclub/supper club/THE club and couldn’t stop thinking about it? Are you trying to impress the neighbors, the boss, your husband or no one? Sometimes you just pull one out of the old recipe box on the shelf and say “Hmmm, I haven’t made this in a really long time and I have ALL of the ingredients.”
Tonight was our small group supper at church and we chose dessert. Knowing that children and adults would be present, I had to choose something that would appeal to both. I also chose this recipe because you can alter it i.e. leave out the nuts since we have a nut-allergy participant, and add a surprise. It also is something that I would not have to slave over all day and would have time to work on my lesson. A simple cake that requires just a little prep. I like to grate the carrots by hand, it doesn’t take that long and my Cuisinart grating blade is out of commission. It makes for a moist, fresh carrot taste. For the 2 cups of grated carrots, you’ll need just about 6 medium, peeled carrots.
In addition to grating the carrots, you might have to crush the pineapple, if you don’t have a can of the crushed stuff and your son accidentally buys the chunks at the store. Not to worry, your handy-dandy stick blender will do this trick.
Now that you have your raw ingredients prepared, the 2nd most beautiful thing about this recipe is that you don’t need your mixer. Just add the liquid to the dry, then fold in the carrots, coconut and pineapple.
So what’s the surprise you say? Well, I like to keep a stash of assorted chips in my pantry. I have some cinnamon chips that are excellent for making Cinnamon Chip Scones and I thought, since the kids are eating this too, and they may be a little wiggy about the carrots, why don’t I throw in some cinnamon chips to make it fun? ( I guess it worked because they asked for the recipe.)
So, the cake went into the oven for an hour and I read my lesson. It all worked out. Just after removing the cake from the oven, I started the glaze. This glaze is what sets this carrot cake apart from the rest. The glaze has simple ingredients when combined and boiled make a buttery syrup that reminds me of my grandmother’s buttermilk fudge.Be sure to use a 2 quart or large saucepan because the baking soda will cause it to foam.
After boiling it, let it sit for about 5 minutes then transfer it to a pitcher to slowly pour it over the cake.
For the full recipe, click here Carrot Cake. Comments? Please add some. Questions? I welcome them too! Enjoy!