After all that talk about butter, let me reintroduce a (semi) healthy dessert into your life.
Please get past my horrid food photography, circa 2009, and see this cake for what it is: a delectable way to eat your vegetables.
Last night I got home around 9:00 from my Monday small group and had a hankering for carrot cake so naturally I stayed up until past midnight baking one for myself.It turned out beautiful and perfect and I went to sleep with visions of sugar coated carrots dancing through my head.
Actually that didn’t happen but sounded nice, didn’t it?
In reality I ate a nutella topped chocolate muffin and drooled over this recipe in the dark. This carrot cake was my birthday cake last year, when I turned twenty four. I baked it for myself, then my mom stuck candles in it and we all sang.
What? I have control issues?
Anyways, this carrot cake is actually on the healthy side if I do say so myself. It features whole wheat flour and….carrots. Duh. The frosting features coconut and….butter. It’s glorious. So glorious in fact that now, at seven in the morning, I kinda sorta want to run to the store and buy mass quantities of carrots. What really sets this cake apart from the rest though is the crystallized ginger. It gives a spicy little chew to the cake and the flavor works really nicely with the cinnamon spice of the cake. If crystallized ginger ain’t your thing, I suppose you could sub in pineapple. Just don’t tell me about it because I’m a little obsessed with the ginger in this cake. Thanks.
Whole Wheat Walnut Ginger Carrot Cake
2 1/3 cup whole wheat pastry flour
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 cup milk
1/2 cup canola oil
3/4 cup sugar
1/2 cup pure maple syrup
2 tsp vanilla
1/2 cup roughly chopped walnuts
1/4 cup chopped crystallized ginger
1 cup unsweetened shredded coconut
2 cups grated carrot
Heat oven to 350. Grease two 8 inch cake pans. Sift together flour, baking powder, baking soda, salt and spices. Set aside.
In another bowl, mix milk, sugar, maple syrup, canola oil and vanilla. Add dry ingredients to wet in batches. Mix together. Fold in coconut, carrots and walnuts.
Divide mixture between both cake pans and bake for 40-45 minutes.
1/2 cup butter, softened
1/2 cup coconut milk
2-3 tsp vanilla
4 cups powdered sugar
2 cups unsweetened shredded coconut
Cream butter until light and fluffy. Add coconut milk and vanilla. Add powdered sugar and mix until smooth (use stand mixer and keep mixing for a solid 7 minutes). Add coconut and mix to combine.
Since I, umm, don’t have a good photo of this cake to show you I shall instead feature this fine man right here. He looks like he has gobbled down some carrot cake in his day.
Yeah…I’ll stop rambling now and you should probably just go make this cake. Like, stat.