Note: I wrote this entry Tuesday morning, and not on whatever day I decided to post this. Just wanted to make that clear so you didn’t think I took some sort of LOST-esque journey through time and space. Although that would be beyond cool.
Who knew the secret ingredient in a carrot cake would be pineapple?
I, for one, most certainly did not, so thank heavens the folks over at Canadian Living set me straight. As of this post I am officially rediscovering pineapple, it’s delicious.
In preparation for my wisdom teeth removal tomorrow morning, I decided to make a dessert that I might actually be able to eat post-operation. After all, what is more soft and capable of being gummed-to-death than carrot cake? I also have been craving vegetable-infused cakes ever since I made my chocolate zucchini cake, so here we are. Two birds, one cake.
I’m actually typing this post as my cake is in the oven. It’s morning time in Sudbury, and my parents are at work and my brother is at school. Our fabulous convection oven is whurring softly, as if reassuringly saying “don’t worry, I’m so much more reliable than your oven in Ottawa, I won’t burn things in a matter of five minutes.” It’s so strange to be able to trust your kitchen appliances for a change.
Since I’ve been rambling quite a bit in my previous posts (yes, I’m very much aware that I go off on tangents, I’m an admitted word-aholic) let me, instead of talking more, just share a beautiful picture with you. Ladies and gentlemen, this is the dream (and also, as it happens, my desktop background):
Now, did that not improve your day by a tenfold? Ah well, it makes me feel swell.
But of course, I just need to quickly say what I thought of this cake. It was very, very moist and full of taste. I halved the amount of pecans CL told me to put in the cake, since I’m not a huge fan of nuts in baking, and it still turned out dandy. If you’re wondering whether you need pineapple, you do. It adds the most surprising subtle flavour and creates an unexpected (in a good way) texture. Just do it.
One more thing, I’ve posted a link to the Canadian Living recipe below my pictures, but I didn’t use their cream cheese icing recipe. The recipe I used for that was adapted from Annie’s Eats and was perfectly sweet.
Recipe: Cream Cheese Icing
Adapted from Annie’s Eats
– 8 oz. cream cheese
– 5 tbsp. unsalted butter, at room temperature
– 2 tsp. vanilla extract
– 2 cups icing sugar, sifted
Combine the cream cheese and butter in a large bowl with an electric mixer. Beat on medium-high speed until well combined and smooth. Mix in the vanilla extract. Gradually beat in the icing sugar until totally incorporated, increase the speed and then beat until smooth. Spread onto carrot cake and garnish with finely chopped pecans.