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Sunday, December 18, 2011

Carrot Cake with Goat Cheese Glaze






Every so often I get an idea that is so very simple and yet so exciting I can barely contain myself.

Last night, we were invited to our friends Adam and Theresa's house, I asked if I could bring something and Theresa suggested a warm appetizer and a dessert. No problem.

I love to cook and bake but this week has just been busy busy busy and also, after being away last week I just didn't have many ingredients in the house - and no desire to go the holiday busy grocery store. So, I started looking in the cupboards and fridge for inspiration - and availability of ingredients.

I happened to have a large bag of carrots in the fridge, and immediately thought, carrot cake! Quickly, though I followed up that excitement with disappointment, not knowing how I would make cream cheese icing ( I don't eat cow's dairy, just goat) which really is a large part of what makes carrot cake so delicious.

Then it hit me, goat cheese. I'll use goat cheese in my icing. And it worked, perfectly.

Even my girlfriend Michelle, who hates the idea (but not always the outcome) of my baking liked it, and that says a lot. So does Michelle. :)


Spiced Carrot Cake with Goat Cheese Glaze

Preheat oven to 325.

Carrot Cake:

3 cups almond flour
1/4 cup ground flax seed
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon salt
1 teaspoon baking soda
5 eggs
1/2 cup honey
1/4 cup coconut oil, melted
3 cups finely grated carrots
2 cups of any combination of raisins, walnuts, shredded coconut and cranberries. My fave is raisins and walnuts.

Goat Cheese Glaze:

3/4 cup soft goat cheese
2 tablespoons coconut oil
1/4 cup powdered (icing) sugar
1/4 cup honey
Splash of good quality vanilla extract.
Splash of almond milk (or any milk), if needed to make smooth.

Directions:

1. Combine the almond flour, flax seed, cinnamon, nutmeg, ginger, salt, and baking soda together in a bowl. Set aside.
2. Whisk the eggs, honey and coconut oil in a separate bowl.
3. Add the wet ingredients to the dry.
4. Fold in the carrots, and nuts/dry fruits until just combined.
5. Grease 2 9" pans (I line mine with parchment paper). Pour the half the batter into each cake pan.
6. Bake at 325 degrees for 30-35 minutes.
7. Meanwhile, blend the glaze ingredients together with a hand blender on high until a smooth, light mixture is made. Refrigerate until ready to use.
8. After letting the cakes cool, place one cake on cake serving tray. Ice just the top of the first cake with a thing layer of glaze.
9. Place the second cake on the first and ice the tops and sides with the remaining glaze. Keep cool until ready to serve.



This post is linked to:
The Sunday Showcase, Not 'Baaad' Sundays, Just Something I Whipped Up, Makin' You Crave Monday, Mingle Monday, Your Recipe My Kitchen, Made By You Monday, Melt In Your Mouth Monday, Mangia Mondays, This Weeks Cravings, Fat Tuesday, Traditional Tuesdays, Slighty Indulgent Tuesdays, Tasty Tuesday, Hearth and Soul Hop, Made From Scratch Tuesday, Tea Party Tuesday, Inspiration Board, Delicious Dishes

3 comments:

Pat's Pink Apron said...

Goat cheese glaze well that sounds good. I am your newest follower and you are welcome to follow back. Merry Christmas! Pat

realfoodforager said...

Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

http://realfoodforager.com/2011/12/fat-tuesday-december-20-2011/

The 21st Century Housewife© said...

Your carrot cake looks delish! I'd have to stick to a traditional icing as I don't eat goat's cheese but I know loads of folks who would love this. Thank you for sharing the recipe with Let's Do Brunch.