Carrot-Beet Cake Recipe

A super-moist carrot spice cake with the goodness of beets!

INGREDIENTS:

2 cups white flour, 2 teaspoon baking powder, 2 teaspoon cinnamon, 1 teaspoon soda, 3/4 teaspoon salt, 1 teaspoon nutmeg, 1/2 teaspoon cardamom, 1/2 teaspoon cloves

1/2 cup white sugar, 1 cup brown sugar, 3 large eggs, 3/4 cup vegetable oil, 1 teaspoon vanilla

2 cups rough grated carrots

1 cup beet puree: (this is easy… simply cut off the tops and bottoms of 3-5 beets, scrub under warm water. Place in microwave bowl with 3 tablespoons of water and cover. Cook on high for about 8-9 minutes. Let cool, puree in blender or food processor with a few drops of water if needed). Can be made ahead of time and even frozen in sandwich bags. Puree beets are also great when added to risotto!!!

Icing: 1 cup icing/powdered sugar, 1 block of cream cheese, 1/2 cup butter, 1 teaspoon vanilla, 1/2 teaspoon cardamom, 1/2 tablespoons of orange zest (optional). Bring all ingredients to room temperature and mix until smooth.

1/2 cup walnuts, dark pan-toasted and finely chopped.

ACTIONS NEEDED:

 

Grease and flour two 8″ cake pans.

In a large bowl whisk flour, baking powder, spices, baking soda and salt. In a separate bowl beat sugars eggs, oil, vanilla and beet puree. Pour over flour mixture and stir until smooth. Add grated carrots and pour into baking pans, leveling the tops with a spoon.

Bake cake pans in center oven at 350 for about 45 minutes. Once cooked, remove from oven and let cool in pans for about 20 minutes. Carefully remove from pans and cool completely.

 

Assembly: Smooth 1/2 of icing on top of the first cake. Add second layer and cover the top with remaining icing. Sprinkle dark-toasted walnuts on top.

ENJOY!

 

 

 

KL’S Beety-Ginger Soup

Its that time of the year when I am always trying to find a way to eat colorful, rich, dark foods that are not only healthy but taste great. I have loved beets from a young age and eat them in salads, beet risotto, pickles… I just love them. Here’s a power soup that has the goodness of beets, ginger and garlic while being friendly to the waistline. It’s also non-dairy and can be served hot or cold. Here is the recipe:

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Beet-Ginger Soup with Coconut Milk and Pomegranate
Olive oil
1 large diced onion
2 large grated carrots
3 stalks diced celery
6 cups water or vegetable stock
2 cloves minced garlic
2-3 large beets (scrubbed, head/tail removed grated)
4 tablespoons minced fresh ginger
2 teaspoons sugar (I used pomegranate molasses, commonly found in Lebanese grocery isles)
1 can coconut milk
1/2 teaspoon Salt and 1/4 teaspoon Pepper
I a large heavy-bottomed soup pot add 3 tablespoons olive oil, onion, carrot, celery. Cover and cook on medium until onions are transparent, about 5-8 minutes.

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Add grated beets, ginger, garlic and sugar, 6 cups water (or vegetable broth). Boil with lid on for 15-20 minutes or until everything is soft-cooked. Note: I substitute the sugar for pomegranate molasses which brings out the sweetness of the beets and add some acidity; similar to lemon juice. This tangy-fruity syrup is also great for use in bbq sauces and on beef ribs.

 

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Take pot off heat, keep covered and let rest. Puree small batches in blender until smooth. Always take caution when working with hot foods in a blender. I always leave the top vent slightly open and cover it with a dishcloth to let heat escape. The Ninja Auto iQ Blender seems to work very well… its got 1200 Watts and is about 1/4 the cost of the well-known blenders (it retails for less than $150 at Walmart in Canada).

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Return blended soup to pot and stir in coconut milk. Season with the salt and pepper. Garnish with a dab of sour cream, sprigs of cilantro, drizzle of chili oil or add a few croutons. Add some crusty bread on the side for dipping and enjoy!

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This soup tasted excellent cold. I drink a glass each morning… a great vitamin booster!

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This blog post was not sponsored; I did it just for you. Enjoy, KL

Two Cookies And A Turtle Collide…

The Turtle-stuffed shortbread cookies are like having 2 cookies and a chocolate treat; they are the ultimate in shortbread, chocoloate, peacan and caramel. You can substitute the Turtle for a chocolate caramel candy too… the secret is to make sure the shortbread dough completely encases the chocolate- this will ensure non of it melts out of the cookie when baking.

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Recipe:

Stuffed Shortbreads

1 pound salted butter, 1.5 cups icing sugar, 2 tablespoons vanilla extract, 4 cups flour.

Mix butter, icing sugar and vanilla until light and creamy. Add flour and mix until just incorporated (do not overmix).

Fill a small ice cream scoop with batter. Press 1 Turtle into the batter. Make sure to encase the Turlte with the overflow dough.

Scoop out the dough/Turtle onto a parchement lined baking sheet. Chill for just 5 minutes in cool place then bake for 25 minutes in middle of 300f oven (edges should be slightly dark).

Let cookies rest for 10 minutes on baking tray then carefully transfer to a cooling rack. Enjoy!

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Happy Christmas! KL