October 24, 2010
by Kat Morse
Ingredients:
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Posted in 'Merican, Bake, Cakes, Dessert, Vegetarian |
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October 18, 2010
by cillefish
I bought some gorgeous yellow beets a Thursday Night Farmer’s Market and was going to make this recipe for halibut with roasted beets and orange-dill granache but forgot the halibut and the shallots and forgot I had the wrong kind of dill. So I just roasted the beets and, OH MY GOODNESS they are amazing. Plus they’re a decent source of iron, which is good for me since I get anaemic if I’m not careful (this vegetarianism business tends to extend your lifespan, but it has annoying short-term downsides).
I put an ancho chili in there, too, since I needed to roast it anyway. I’ll do some kind of sauce with it tomorrow. Anyway —
How to roast beets:
- Have on hand either (a) tinfoil or (b) a pyrex dish with a top
- Preheat oven to 350 °F
- Cut the stems off of the beets, leaving to each a minimum of half an inch of stem
- Oil with olive oil the bottom of a pyrex dish in which the beets can comfortably recline (they’re classy beasts and slightly prefer a little bit of space)
- Oil the tops of the beets
- Cover and roast 40 – 80 min, until a fork stuck in a beet goes in and out soft (a very little bit of resistance is ok, but too soft is better than too tough)
Here is a picture of someone else’s roasted yellow beets so you can see what a delicious, marvelous texture they have:
…and here’s a picture of what red beets look beforehand (click to go to a great-looking recipe for a roasted beet salad with oranges and bleu cheese):
Other things that foodpairing.be tells me go with beets:
- Black currant
- Cranberry
- Mango
- Cream
- Pistachios
- Roasted peanuts or hazelnuts
- Mozzarella
- Cooked cod
- Caviar or Bottarga
- Cardamom
- Cinnamon
- Honey
- American bourbon whiskey
- Almond thins
- Durum wheat sourdough bread
Posted in 'Merican, Bake, Dinner / Supper, Lunch & Brunch, Vegan, Vegetarian |
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