Sunday, December 5, 2010

Karina's TDAY Spicy Apple Carrot Cake

In my last entry I featured my family's incredible Thanksgiving meal and promised I would soon follow up with the dessert I made for it. Its a little late, but here is my spiced apple and carrot cake journey...

First I sliced two or three beautiful pink lady apples and packed them in a baking dish with some olive oil, fresh ginger, chopped hot peppers, cinnamon, powdered ginger, nutmeg, cayenne, agave, and sea salt. I set them in the oven at about 425* and roasted them until fairly soft and juicy (maybe 20 or 30 minutes).

While the apples were roasting I boiled a bag full of organic baby carrots until soft and then drained them. I put them in the food processor with my baked apples, agave, another round of the same spices, and some hemp milk.

I decided it still needed some more depth in flavor and consistency, so I added several scoops of raw crunchy almond butter.

I made my go-to vegan cake batter by combining:

2 cups water
3/4 cups light oil (I used safflower this time)
2 tbl white vinegar
4 tsp vanilla
3-1/2 cups unbleached flour (I used whole wheat instead and recommend it!)
2 cups sugar
1 tsp salt
2 tsp baking soda

Then I added the majority of my apple/carrot puree and mixed well. I saved about a cup or so of it to add to the frosting....

I added more cinnamon, cayenne, ginger and nutmeg until I was satisfied with the kick and had a delicious batter.

I formed two layers for my family's cake, and then made the rest as minis to sell at the market around the corner. I was afraid they might be a little dry, so to make sure, I punctured little holes over the tops of the finished baked goods and brushed a little maple syrup over them.

For the frosting I took several scoops of Earth Balance, a cup or so of powdered sugar, my cup of left over apple/carrot puree, sea salt, cinnamon and a touch of vanilla. I added more p. sugar and earth balance to get the flavor and thickness perfect, and set it in the fridge to set up a little bit.

I had a few vegan carrot/watermelon gummies leftover that I had made the week before, so I decided to finely slice these to decorate with. (I will soon add an entry on these gummies- for they were awesome!).

I garnished with shaved coconut, the last figs I got for the season (tear), almond slices, my gummy shapes and slices, and toasted carrot shreds I had baked with agave and a little olive oil.

It was a big hit. I personally was far too full from gorging myself at dinner to eat any that night, but I more than made up for it by having it for breakfast..for the next several mornings.

It was my first time substituting the whole wheat flour in my base recipe and I think I am switching over from here on out- not only is it better for you, it may have been even more moist and delicious than ever before. YUM!

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