I'm working hard to get these posts out, because I want to be up-to-date by November! So keep in touch. More good things coming!
The past few weeks, our farm share has brought us dozens of carrots. We don't mind, really, because we know what to do with carrots and we like how they turn out. There are other things (like chard, or fennel, or japanese eggplant) that we don't know what to do with, and they don't always turn out so tasty.
But carrots are easy. You can broil them, boil them, grill them, or saute.
Or you can make cake.
We made cake, of course. Carrot cake!The Girl Who Ate Everthing, an awesome blog with great recipes. Here's her version:
From: The Girl Who Ate Everything, via Camden LeeMaster
1 cup oil
2 cups white sugar
3 eggs, beaten well
2 cups carrots, peeled and grated finely
1 (8 ounce) can crushed pineapple, undrained
2 teaspoons vanilla3 cups flour (replace one cup with whole wheat flour for a denser, nuttier taste)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup chopped pecans
Preheat oven to 350 degrees.
Mix oil, sugar, eggs, carrots, pineapple and vanilla until combined.
Mix dry ingredients in a bowl and add slowly to the wet ingredients.
To make a 9x13 cake, pour into a greased 9x13 baking dish for 45 minutes.
To make a 2 layer cake use 2 round pans and bake for 35-40 minutes or until toothpick inserted in the center comes out clean. If using 2 round pans make sure to really grease or use parchment cut in circles so that your cake comes out clean. Invert cakes into a cooling rack.
When cake has cooled frost with cream cheese frosting.
Cream Cheese Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla
1lb (4 cups) powdered sugar
Beat butter and cream cheese until light and fluffy. Add vanilla and then powdered sugar one cup at a time, scraping the bowl often. Frost the carrot cake.
So there's no way I'm going to spend hours grating carrots on a box grater (which I don't even own) and risk my poor fingertips. Using my cuisinart took me all of 5 minutes, which left me about 55 minutes to browse the internet or watch TV or pet the dog - more useful things, you know.
A muffin becomes a cupcake with frosting. Frosting-less cupcakes are muffins. Cupcakes do not make for a healthy breakfast, but muffins do.
1) the cupcake-muffins are easier to store without worrying about refridgerating tall frosting-tops
2) you can just eat the frosting with a spoon if you run out of cupcake-muffins (or if you just want frosting)
3) you can eat the cupcake-muffins for breakfast, lunch, dinner, or dessert
4) you can eat the frosting for breakfast, lunch, dinner, or dessert
5) you can put more frosting on your cupcake-muffin than you would have originally. maybe a spoonful of frosting per bite? I think so.