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Harvest Carrot Cakes

Posted Nov 16 2012 2:45pm
6 Comments

Mistakes.

 

We all make them.  It’s part of being human.  Mistakes are supposed to make us who we are, or are supposed to keep us from doing stupid things.  We learn from others’ mistakes.  We learn from our own.

I make a lot of mistakes.  Especially kitchen mistakes.  I don’t like to follow recipes in general, because I’m always thinking of how I could change this ingredient, replace that ingredient…you know what I mean, and then you’re often left with something that, if your lucky, is at least edible.

This, however, was a mistake that turned out…a good mistake.  When you have a bag full of carrots that are on the bitter side and need to be used up, what do you do?  Make them into mashed carrots, of course.  You add some cinnamon and a little bit of butter and maple syrup/honey, some sea salt/black pepper.  However, you’ve soon had your fill of mashed carrots.  Now what do you do with the leftovers?  You start grabbing ingredients and hope for the best!  And in this case, it turned into Harvest Carrot Cakes.

*I will say that the first time I made them (as in the instructions) I put them in some oil on a skillet, but the second time I made them decided to bake them instead to reduce some fat.  BUT, in my haste (and my lack of writing things down) I accidentally added double the amount of flour as the first time and these babies turned into cookies.  Still good, but not as good.  So next time I will try them baked in the right porportions, but they are delicious made in the skillet.  Fresh and warm they are great.  Cold they have a pumpkin-pie/sweet-potatoe-pie resemblence.  They are sweet, but not too sweet.  Okay, I’ll stop with the gabbing and get to the recipe!

  • 1 C mashed up carrots (cooked carrots with cinnamon, butter, and maple syrup/honey)
  • 1/4 C spelt flour
  • 1/4 C all-purpose flour
  • 3 teaspoons coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon garam masala
  • a few shakes of sea salt/black pepper
  • 5-6 teaspoons olive oil or water if you choose

Mix everything together in a mixing bowl.  Heat oil in a skillet and then place semi-flattened spoons of carrot batter in, flipping as needed.  Transfer to paper towel-lined plate to absorb excess oil.  I imagine these would be pretty awesome when chilled if icened with a cream-cheese flavored icing as a dessert!

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