Springtime Rhubarb & Carrot Cake
From the Coast Mountain Kitchen
When the rhubarb pokes up in early Spring, it quickly becomes a challenge to use it fast enough! This is a yummy twist on our cake recipe that sometimes includes other fruits (and even hides zucchini…)
Ingredients:
- 1 cup oil
- 4 eggs*
- 1½ cups sugar
- 1 tsp vanilla
- 2 cups grated carrots
- 1 cup sliced rhubarb (small pieces)
- 1 cup chopped pecans or hazelnuts
- 3 cups flour (ww pastry flour and/or unbleached)
- 1 tsp cinnamon
- ½ tsp allspice
- ¼ tsp pinch cloves
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
Preparation:
- Mix oil and sugar and eggs and vanilla in a big bowl. Stir in the carrots and rhubarb.
- Mix all the dry ingredients (flour, spices, leavenings, salt) and add to the bowl, stir gently and quickly, until just-mixed.
- Scrape the batter into buttered baking pan(s). For a layer cake, use 2 – 9” rounds. Or you can make a 9×13 flat cake, a bundt cake, or 2-3 loaves.
- Bake at 350 until cake is lightly brown and a cake-straw comes out clean. Baking time for round pans is about 25 minutes. Larger cakes require more time.
*Cook’s Tip: In the Coast Mountain bakery, we often use some “Flax Eggs” in cookies and cakes. This egg substitute is easy: 1 egg = 1 Tbsp ground flax seed mixed in 3 Tbsp water.
Cream Cheese Frosting
Ingredients:
- 2 Tbsp butter
- ¾ cup (6 oz) cream cheese
- 1 tbsp lemon juice
- 2-3 cups powdered/icing sugar
Preparation:
- Place butter, cheese in food processor or other bowl, and soften to room temperature.
- Process or beat with a large spoon until smooth.
- Stir in the lemon juice.
- Add 2 cups powdered icing sugar and beat till smooth.
- Add more sugar until the mixture is shiny, and spreadable.