|The not-so-easy-bake carrot cake, but well worth it - Photo by Wasabi Prime|
I've found my favorite recipe for carrot cake in The Grand Central Baking Book, pretty much my new baking bible whenever I want to make a good, proper pastry. I've had the book for over two years -- my wonderful Auntie Sharon sent it as a "just because" gift (the best kind!), and it's an incredible cookbook. It's written by the amazing folks from Portland and Seattle's Grand Central Bakery, who share their wizard-like baking knowledge, helpful tips and recipes from their delicious stores. This isn't Tollhouse Cookie quickness, a lot of the recipes can be involved, like if it's a dough that needs proofing or in a situation like baking a cake, you really need a day or two to make it the right way. So, yes, OMG, I used a Recipe, but I'm not sharing it because you really should just get the book or request a copy from your library to give it a look-see. It's worth owning or at least spending a day with, copying recipes for your own collection.
|There's a big ol' mess behind making a big ol' cake from scratch - Photos by Wasabi Prime|
Overall, yes, it's a bit of a mess to make this cake and you'll be taking over the kitchen for a day, given the many ingredients you'll need -- shredded carrots, toasted walnuts, fresh or dried fruit, two different types of flour, spices, shredded coconut and then the usual prequisite amount of eggs, oil and sugar. Eek, that's a lot of stuff! But that's why the cake is so darn good. The effort is worth it, as you get a really dense, rich and moist cake, with a nice bite to it thanks to all the chunky ingredients. This is where the food processor comes in hand -- makes the shredding of carrots and chopping of walnuts faster and more even.
|Cake... with a special boozy guest star, drunk cranberries - Photos by Wasabi Prime|
|The many steps towards getting some sugary goo slathered on a cake - Photos by Wasabi Prime|