eruthros: closeup on apples, text "fruit porn" (fruit porn - apples)
[personal profile] eruthros
Well, it's technically carrot cake, but T'wings and I call it carrot lembas - because, like lembas, it's immensely sustaining and will keep you full for a ridiculously long time. It's modified from this recipe to include more protein and complex carbs, and it already had a diverse set of sugars and fats, so a slice of it really is like a meal. It's not really a good dessert in the after-dinner sense, because it's got too much protein, but it's a great snack or breakfast.

I make it in quantities sufficient to use up most of my CSA carrots and to last a good long time - the recipe below will make two 9x13 cakes (or a tall 9x13 cake and 8x8 cake). If you just want to try it out, you may want to halve the recipe.

This is a fairly high-spoon recipe for me, since I do most of it by hand, but I like the way I can then use no spoons for breakfast all week. The difficulty of it would be vastly reduced, though, if I had some kitchen tools like a food processor and a stand mixer.

Some spoon requirements:
1. spending a fair amount of time in the kitchen (it's not the worst recipe for that, but it's pretty high up there for an oil cake)
2. grating a lot of carrots (or a food processor with grater attachment)
3. stirring fairly stiff batter (or a stand mixer, or, in my case, a [personal profile] thingswithwings)
4. lifting heavy bowls and cake pans

And some tools required:
1. two large mixing bowls (one of them should be at least five quarts), plus assorted smaller bowls
2. a blender or hand blender (or a store that sells crushed pineapple)
3. assorted whisks and spatulas
4. multiple cake pans sufficient for the batter (several 8x8s, several 10 inch rounds, two 9x13s, etc)

12 cups grated carrots (finely grated is better, but I've used my cheese grater when I'm lazy; I think this is about five pounds of carrots)
2 cups brown sugar

2 cups raisins
some rum

8 large eggs
3 cups white/turbinado/cane sugar
2 cups canola oil (or other baking oil)
2 tablespoons vanilla extract
2 15 oz cans diced pineapple (you could probably skip step three below if you bought crushed pineapple, but my store doesn't carry it)

3 cups whole wheat pastry flour
3 cups soy protein powder (vanilla or unflavored)
1 tablespoon baking soda
2 teaspoons salt
.25 cups cinnamon powder (I laugh every time I measure cinnamon with a cup measure)
2 TB powdered ginger

Early prep:
1. Gently squeeze some liquid out of the grated carrots with cheesecloth or a fine sieve or in a fist. Retain the liquid in a small bowl, and put the slightly drier grated carrots in a medium bowl with the brown sugar. Let sit for an hour.

2. Open the cans of pineapple and drain all the juice; retain for drinking and for the raisins. Put the raisins in a small bowl with an equal measure of rum and pineapple juice. Let sit for an hour.

3. Take the remaining diced pineapple bits and blend or food-processor them until there are no large bits. Measure out two cups of pineapple froth stuff, which should be basically all the pineapple.

After you've waited an hour:
4. Preheat the oven to 350* F (175*C) and grease or oil two 9x13 pans.

5. Drain the liquid from the raisins (it is still drinkable, if you're into pineapple-rum drinks) and add just the raisins, no liquid, to the carrot mixture. The carrots should have reduced in size and produced a lot of juice; that's fine, leave it there.

6. In a large (5 quart or larger) bowl, beat the eggs until they're light (= fluffy/frothy). Beat in the white sugar, the oil, the vanilla, and two cups of pineapple froth, until well blended.

7. In another large bowl, combine the flour, soy protein powder, baking soda, salt, cinnamon, and ginger.

8. Stir the dry mixture into the wet mixture until well-mixed.

9. Add the contents of the carrot bowl, including liquid, to the batter and stir until well mixed. If the batter feels really dry, add some of the retained carrot liquid back in; otherwise, that's a carrot juice snack for those who like carrot juice.

10. Pour the contents into appropriately-sized pans and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

You can eat it by itself, or top it with cream cheese frosting. ([personal profile] thingswithwings usually uses her grandma's recipe for cream cheese frosting.)
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