This week for our Sundays with Joy baking group we made kitchen sink carrot cake. I pushed aside my cake pans and reached for a cupcake pan and mini bread pans for this recipe.
What did I top these delicate cakes with? A yogurt cinnamon frosting and roasted honey orange pineapple!This recipe was super easy, accessible and required no fancy mixers or food processors.
A grater is necessary as is arm power for mixing, folding, stirring and a knife for chopping.
I opted to leave the walnuts out…though I am not sure why! Next time, they will be added in. I decreased the sugar amounts by half and swapped canola oil for the vegetable oil as called for.
These cakes baked up in no time at all since I made smaller versions with the batter.
Also, who can resist not stashing a few of these away in the freezer?! The frosting and topping were two additions I dreamed up. Why the yogurt frosting? I wanted a tangy frosting instead of a sweet cream cheese frosting. And the roasted pineapple? Well, that was just an experiment and ended up adding a touch of sweet on top.
The carrot cake was very tender and the flavors of coconut, pineapple, carrot and an occasional raisin now and then made up a beautiful cake. A cup of plain greek yogurt (0% fat) was strained overnight and became a thick base to which I added a tablespoon of powdered sugar and dash of cinnamon. I cut pineapple wedges, tossing them with a bit of dark brown sugar, orange juice and a smidge of honey. After a quick marinade into the oven at 450* these went for 15 minutes per side. I reduced the leftover marinade and used it as a drizzle at the end.
With, or without, a frosting these cakes hold their own. A perfect treat that is not too sweet or when topped with a dollop of frosting and a few pieces of pineapple becomes decadent. If you would like the recipe for kitchen sink carrot cake you can find it in Joy Wilson’s cookbook here. Thank for reading!