BAHAMIAN CARROT CAKE

It is said that necessity is the mother of invention. But in my galley, it is imagination and inspiration that provides the nexus for success.

Today I juiced 6 large carrots in a Cruisinart Juice Extractor. What remains besides a small pitcher of delicious juice, are two cups of carrot pulp in the pulp container.  Instead of running this down the InSink-a-Rator, I got to thinking that there must be something I can do with the carrot pulp. It wasn’t long before a lightbulb went off.

Over my decades as captain cruising The Bahamas, from time to time a trip to Harbour Island comes up. On larger vessel, one of the several pilots at Spanish Wells is employed to guide the yacht thru Devil’s Backbone and the flats leading to what the Bahamians call Briland; the original crown capitol of the Bahamas during the America’s war for independence.

One of these pilots, Little Woody, brings along a loaf of his wife’s excellent Bahamian carrot cake, as a gift for hiring out his services. So, with some inspiration and imagination, I used the pulp from the juicer to make the batter whereas a carrot cake recipe would normally call for grated carrot. The outcome isn’t anything less that scrumptious and moist.

INGREDIENTS:

For the Cake

 

2 c. granulated sugar

1½ c. oil
3 eggs
2 c. flour
1 tsp. baking soda
2 tbsp. cinnamon
¼ tsp. ground cloves
¼ tsp. allspice
½ tsp. nutmeg
¼ tsp. cardamom
1 tsp. salt
2 c. pulp from 2 lbs. of carrots (or shredded carrot)
1 c. crushed pineapple, drained
2 tsp. vanilla extract
½ c. walnuts, chopped
½ c. shredded coconut
½ c. golden raisins

For the Frosting

1 (8 ounce) package cream cheese, softened

¼ c. butter, softened
1 c. powdered sugar, sifted
½ tsp vanilla extract

PREPARATION:

Mix the granulated sugar with the oil and eggs until smooth. Add all of the dry ingredients and mix well. Finally, fold in the carrots, walnuts, coconut, pineapple, raisins and vanilla extract. Next, spray the inside of 6 mini-loaf pans (5 ¾ x 3 ¼ x 2 inch) with non-stick. Spoon the in batter into pans about ¾ to the top. In an oven pre-heated to 350° place the pans on the middle rack and set timer for 50 minutes. When an inserted toothpick comes out clean, the loaves are done. Remove from oven and let cool overnight. Remove from pan and sit loaf on its’ side and trim off the bump on the top. Return to pan and cover loaf with frosting. Cover with cellophane and refrigerate.

FROSTING PREPARATION:

Thoroughly cream the butter and cream cheese then gradually add sifted powdered sugar and vanilla, until smooth. Refrigerate extra for waffles or crepes. Enjoy, JW