Carrot Cake

I found this great recipe in Food Arts magazine and wanted to share it because it's far and few between times when I find solid, quality recipes. The pastry chef from Aureole, Jennifer Yee presented this recipe to the magazine.

Carrot Cake

2 1/4 cup AP Flour
1 tsps baking soda
1 tsps salt
1 tsps cinnamon
2 cup sugar
4 lg eggs
1 1/4 cup vegetable oil
2 1/4 cup grated carrots
2 tblps fresh ginger grated

Wisk wet ingredients on medium for 5 minutes then add the carrots and ginger. Mix the dry ingredients together first then add to wet mixing on low in 4 additions taking time to scrap down the bowl each time. Cook in floured loaf pans at 350 until a toothpick inserted into the center comes out clean.

The above list and directions are straight from the magazine. Of course I took some liberties when I prepared my cake. I replaced half the carrot with red beet, and used extra virgin olive oil in place of vegetable oil.

I whipped up a goat cheese frosting to go with mine. To one cup of whipped cream I added about 4 ounces of goat cheese, 1/4 cup of sugar and pinch of salt. Add the cheese before the cream is fully whipped to achieve a smooth end product.