Baking has always been horrifying. Measure everything to the exact tee; make sure you have the right temps and tools. It is somewhat more tasking than say, a stir-fry or pot roast. However, it's also exciting to see a concoction rise with the right type of applied heat, or hear a piece of meat brown and crackle. Beautiful aromas waft through the apartment filling every corner and nook when you bake. All is good with the world.
I made a carrot cake today. I wanted to also use the coconut milk and fresh pineapple in my fridge though, so why not make a tropical island shaped carrot cake with coconut cream cheese icing? The usual suspects were involved: shredded carrots, walnuts, flour, sugar, eggs, cinnamon, baking soda, coconut milk, chopped fresh pineapple and ginger. Whisk and whisk and whisk away until smooth. Pour mixture into baking pan and stick in 350 degree oven. Bake for 40 min.
In the meantime, take a block of soft cream cheese and a stick and a half of butter and powdered sugar. Use electric mixer and beat until fluffy. Refigerate. Then either spread or dollop onto your cake.
Mmm...a taste of the tropics and yummy root vegetable.
