Yes to Carrots

Dear Chase:

In my hand I have the long lost recipe (or so I thought) for our family's version of carrot cake. This recipe has been around for years and I haven't gotten a hold of the exact ingredients until now. It is definitely a different spin on the classic carrot cake that we are all familiar with but nonetheless just as delicious. The classic carrot cake we all know contains cinnamon, raisins, walnuts or pecans and yes carrots, they are all baked together and topped off with a smooth vanilla cream cheese frosting. It is absolutely one of my favorite cake flavors but it still comes in second to this recipe; carrot pudding cake is what I like to call it. What is carrot pudding cake and how does it taste? Is it pudding or is it cake? Those were always the most commonly asked questions whenever our family would make this dessert. I would always tell the doubtful ones to just give it a try and you will be amazed at how the natural sweetness of the carrots makes this cake...or is it pudding? You be the judge....

This is a picture of the carrot pudding before I put it in the oven, I sprinkled a few walnuts on top for texture. Bake it for 35 minutes at 350 degrees or until the tester insert comes out clean.The top of the pudding should be dry with a nicely formed crust.

Ingredients:

1/2 c. All Purpose Flour, sifted

1/4 tsp Sea Salt

1 tsp Baking Powder

1/2 c. Sugar (I like to use organic sugar cane sugar)

1/4 c. Coconut Milk

2 Large Eggs

1 tsp. Vanilla

3 c. Carrots, grated

1/4 c. Walnuts, optional

Directions:

In a small blow mix together the flour, salt and baking powder together and set aside. In another larger bowl mix together the sugar and coconut milk together until creamy, and add in eggs one at a time. Stir in vanilla. Next, stir in the flour mixture in two parts with a whisk just until combined. (do not over mix). Lastly, fold in the carrots and spread evenly into your pan. Sprinkle walnuts on top, if desired.