Yesterday morning Nick, whom I am now referring to as Fruit Fairy, left two lovely red anjou pears on the counter, evidently some sort of gift from people he works with. Earlier this week, he brought home the biggest carrot I’ve ever seen, one that, at its top, was as thick as one of the trees outside.
I was going to make a carrot risotto out of it, but we’re kind of too poor to afford cheese at the moment and are rationing what little we have left. And yesterday it looked like this outside:
And Nick hates it when I put landscapey outdoor pictures on here because he says they’re boring, but he only likes photos of meat and Megan Fox anyway so I don’t have to listen to him, and I wanted to show you why I decided it’d be a good idea to bake another cake. I don’t think I need to defend making two cakes in as many days, but this way you understand my motive. Gigantic produce. Incessant rain. You’d want carrot cake too.
And I made a little carrot cake awhile ago, but this recipe is a little different. It’s based on that recipe, but this one is bigger because that carrot was gigantic and I had different stuff in the fridge and was too lazy and warm to go back outside. These recipes evolve and grow and change, so I don’t think it’s slacking off to post a recipe for something that’s already on here. Maybe it is. No gold-star sticker for me.
Carrot pear cake
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1 tbsp. finely minced fresh ginger
- 1 lemon, zest and juice
- 1/2 cup vegetable oil
- 1 cup grated pear (you don’t have to peel the pear if you don’t feel like it)
- 3 cups grated carrot
- 1 cup of the chopped nut or dried fruit of your choice (optional)
Preheat oven to 325°F.
Whisk together flour, sugar, baking powder, baking soda, salt, spices, ginger, and lemon zest.
Once combined, stir in liquids to form a batter, and then stir in grated pear and carrot, and fruit or nuts, if you so desire.
Pour into a greased and floured 9×13 baking pan, and bake for 40 to 45 minutes, or until a toothpick inserted in the centre comes out clean. Cool on a rack.
Once cool, frost with:
Cream Cheese Frosting
- 1 cup cream cheese (at room temperature)
- 4 tbsp. butter
- 2 cups confectioner’s sugar
- 1 tsp. vanilla extract
Combine the cheese, butter, sugar, and vanilla in a mixing bowl. Beat well, until perfectly smooth and spreadable. Put on cake.
Then, pour yourself a big glass of something potent, shove the cake into your mouth, and dance around your warm, nice smelling kitchen, possibly in your underpants (which is how I do it), preferably to something really terrible that totally tickles you and that you’re simultaneously kind of embarrassed about liking (*ahem* Taylor Swift *ahem*). This is how cake is best enjoyed. Don’t choke.