Yesterday, we had our first rain of the season. I awoke after a very late and celebratory night to the sound of rain dripping in through our open skylight. What began as a very frantic morning trying to close the thing with a poorly designed 2o foot pole turned into a cozy afternoon at home, baking and watching sports. Well, I baked. C watched sports. I think we've been watching too much Mad Men.
This time of year always turns me into a baker. Truth be told, I would rather cook savory things than bake, especially as baking takes such precision and I like to ad lib quite a bit in the kitchen. But, as this cake is more savory than sweet, save my favorite cream cheese frosting infused with a tad bit of lemon, it's a perfect way for me to ease my way into what inevitably becomes my fall/winter baking fest.
Since I still haven't gotten my fabulous bridesmaid and friend to write down her spectacular gluten free carrot cake recipe, I had to dig around on the web yesterday to find one when the urge struck me. I landed on this one from Elena's Pantry, because I've made some of her recipes before that turned out well and also because I was curious about two ingredients in the recipe: the sea salt and the agave nectar. I've baked with both before, but never in a carrot cake. The sea salt added a fabulous savory component to the cake and the agave nectar surely offset the butter, cream cheese and cane sugar that I used in my rendition of the Joy of Cooking's cream cheese frosting (I only use one cup of sugar and add a few slices of lemon (peel and pith still on) to the food processor). I'd definitely make this recipe again. And seeing as how writing this post makes me want another piece of cake, I might have to very soon.
What's your favorite recipe to kick off baking season?
1 comments:
That carrot cake was heaven. Even when you said we couldn't have any, but we snuck into the kitchen and got some anyway <3
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