March 24, 2010
OTTOLENGHI’S CARROT WALNUT CAKE … with mascarpone frosting
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
That Ottolenghi cookbook has me completely smitten! I think it follows me around, planting itself on a table near me, calling me softly. It will not rest till I pick it up! It’s not just a book, it’s a trend, a passion, is addictive and it’s making 2010 a wonderful foodie year for me. All thanks to Hilda who gave it to me when I met her at the FBC’09.
You see mentions of the book popping up in blog posts and twitter ever so often,. Joy! It is tone of the most satisfying books that I own! So inspired by the book, I bought some nice red juicy carrots and set off to bake my first ever carrot cake.
Happiness was eating this beautiful cake. It looks good, it smells good , and tastes even better. There’s something about it! Ever so satisfying! Something more… yes good as good can be, and yet no butter! I decreased the butter in the frosting, and used mascarpone instead of cream cheese . This was also probably my first cake with just a splattering of rosting on top, leaving the sides unfrosted! Charming! I even added home made marzipan carrots on top to complete the picture.
The son came by and asked ‘Why carrots Mama?‘ In panic I answered, “Because I mixed these colours and all I could think of was carrots!” He gave me a weird look, and said, “OK, but you could have made butterflies or something with the same colours!” Didn’t want to risk telling him at the outset that it was carrot cake. Can’t trust their reactions to veggies in cake! Eventually, they loved it!
…so am sending this off to Faith and Brandy @ All Through The Year Cheer for their event All Through the Year Cheer as a recipe that fits into the current holiday season for Easter!