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Sunday, April 10, 2011


i honestly wasn't crazy about this,
so i won't pass on the recipe,
but i iced it with coconut cream cheese icing
and it was a huge hit with the roommates.

i hate making loaves.
they take forever to cook,
they're hard to get not to stick to the pan,
it just makes more sense to me to make cupcake sized things,
or maybe in a shallower, wider cake pan.

i really liked the idea of these ingredients in combination,
but i much prefer my carrot-pineapple-coconut cake.
and i'm also keen to try blending the carrots
and wet ingredients in my Vitamix,
and using a carrot puree instead of grated.
i think it will make a beautiful colour.

Carrot Pineapple Cake (from the Harrowsmith Cookbook, Vol III) (thrifted)

2 C flour
2 1/2 t soda
2 t salt
whisk/ sift together,
then add the rest (below) all at once
and mix till just combined.

1 c oil/melted butter
anywhere between 3/4 C and 2 C sugar, any kind, honey even.
3 eggs
1 C (or one small can) crushed pineapple, well drained
2 C grated or food-processed carrot
1 1/2 C coconut (opt)
1/2 - 1 C nuts/seeds. (opt)

9x13" pan for 40-50 min at 350 F
or cupcake pan for 20 min(?) at 350 F

top with cream cheese icing or just cream cheese and toasted coconut.
or eat it nekkid!
the cake i mean, or i guess you could be nekkid too. if you're into that.

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