dessert – Turmeric and Twine

Vegan Passion Fruit Truffles + Motto For 2015

January 2, 2015Turmeric and TwineLeave a comment

Well, I did it. I made it through 2014, just like the rest of you. Big deal, right? Sometimes life is tough. We all have to trudge through the shit, but we don’t always come out clean on the other side.

2014 was a devilish year full of chaos (read: threats), discovery, challenges and love. The threats seem like a distant memory now, as I suspected they would, but there is nothing better at turning one’s life upside-down than being in a far away land and feeling unstable. I won’t go too in depth on that subject. Instead, click here. It may give you a vague sense of what I experienced in my final year of working at a Hagwon in Korea. I will say that I left Korea in the fall of 2014 with my sense of trust deeply shaken and my nerves shot, but thanks to Love, I felt hopeful. My support system was, and has been, so solid that even in the thick of the crises, lies and sleepless nights, I never fell. I stood tall, held my ground and was able to see the light ahead.

So, thank you Love. You saved the year and so much more. I dedicate this post, this year’s motto (see below) and my love, to you.

The most common variety of passion fruit is small and purple. Creatively named “Common Purple”, this thick-skinned, tropical fruit contains pleasantly crispy seeds and yields small amounts of juice. But, that yield is dazzling. Passion fruit is mouthwateringly fresh and the flavour is absolutely seductive. Tart, sweet and delicately strong: a little juice goes a long way in any recipe. I am appalled to acknowledge that I have not tried the entire range of passion fruit varieties. This will now go on my bucket list.

This year’s motto: Stepping Out Clean in Twenty-Fifteen

Passion fruit is a good place to start. And chocolate helps a lot. These truffles are deliriously decadent and will help you find strength to defeat all your foes.

Vegan Passion Fruit Truffles

Ingredients

1 cup cocoa powder
2 juiced passion fruits, separated from seeds
½ cup of coconut cream
4 tablespoons coconut oil
1 tablespoon sugar
pinch of salt

Directions

-Heat the coconut cream, passion fruit juice, sugar and salt in a saucepan and bring to a soft boil. Stir continuously.

-Turn heat off and add coconut oil. Stir until fully incorporated.

-Add cocoa powder in small batches and mix until thick and smooth.

–Optional: If you like the texture of the passion fruit seeds, add some or all into the mixture.

-Let cool.

-Form teaspoon sized balls by rolling them in the palm of your hand and dust with more cocoa powder.

-Store in the refrigerator. They should keep well in the refrigerator for 2-3 weeks. If removed, they will only last a day.

Makes 20-24 truffles.

Homemade Salted Caramel with Vanilla for Holiday Gift Giving

December 23, 2014December 23, 2014Turmeric and TwineLeave a comment

I have just moved to Asheville to begin the newest phase of my life as a student of the culinary arts. With the madness of moving back to the country and then moving again shortly after, I’ve been too busy to prepare for the Holidays. This recipe is perfect if you need to produce a special DIY gift on the fly for a bunch of special people.

The exact origins of caramel are unknown, but can generally be traced back to the 17^th century. The word itself is from French, meaning ‘burnt sugar’. This came to us via Old Spanish, ultimately from Medieval Latin, traditionally from Latin, possibly from an Arabic origin. Either way, this gorgeous goo has been around for a while. If it has never lived in your fridge, perhaps now is the time.

I first tried making caramel for molten lava cakes. I had a bit left over which was used to top pumpkin pies for Thanksgiving. These pies were the best pumpkin pies any of us had ever eaten. And since I’d made a lot of pie filling, we were happily having repeat pie every night. This caramel is very versatile and makes everything really, incredibly decedent and delicious.

Drizzle it on top of your ice cream, stir a dollop in your coffee, spread a little on toast, or eat it with a spoon. Soon, you too, will be as infatuated as I am.

Homemade Salted Caramel with Vanilla

(yields about six cups!)

Ingredients

4 cups granulated sugar
2 cups/500 ounces unsalted butter cut into pieces
2 ½ cups heavy cream
1 tablespoon salt
1 teaspoon vanilla extract

Directions

-Heat sugar in a saucepan over medium heat. Stir continuously with a rubber spatula to avoid burning. The granules will clumps and eventually melt.

-Once the sugar is liquefied, add all of the butter and stir rapidly until the pieces have melted completely. The sugar will not combine with the butter, but stirring will ensure a smooth end product.

-Using a whisk to stir, slowly pour the cream into the mixture. Due to the coldness of the cream, the hot mixture will splatter as the cream is poured in. Continue pouring and rapidly whisking the mixture until the cream is fully incorporated and the caramel is smooth.

-Stir in salt and vanilla and let the caramel boil for one minute. Remove from heat.

-Let the caramel cool before distributing into gift containers. Small mason jars worked very well for me. Discard any chunks of sugar that may have hardened.

-Keep refrigerated for 3-4 weeks.

Share with friends and loved ones. Happy Holidays!

Candied Ginger Week: Candied Ginger Cocoa Nib Cookies with Nuts

May 22, 2014Turmeric and Twine2 Comments

Cocoa nibs can be found in more and more places: chocolate covered cocoa nibs, smoothies, protein shakes and various baked goods. They are broken pieces of cocoa beans that have been prepped all but to the point of being processed into cocoa for chocolate.

They are rich in vitamins and nutrients and are considered a raw superfood. Cocoa nibs are pleasantly nutty, delicately earthy and they have a wonderful, crunchy texture.

They also perfectly compliment ginger. Especially candied ginger. In cookies. THESE cookies.

Ginger and cocoa strike again.

Candied Ginger Cocoa Nib Cookies with Nuts

Ingredients

2 1/8 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup walnuts, finely chopped
½ cup candied ginger pieces (recipe here)
¼ cup cocoa nibs
½ cup shredded coconut
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cup light or dark brown sugar, tightly packed
2 eggs
2 teaspoons vanilla extract

Directions

Preheat oven to 375ºF/190ºC/Gas mark 5.

Sift flour, baking soda, and salt. Set aside

Combine candied ginger, cocoa nibs, coconut and chopped nuts. Set aside.

Cream butter and sugar in a bowl with mixer or whisk. Add eggs and vanilla and continue to whisk until the eggs are well mixed.

Slowly combine flour mixture a bit at a time. Add some and mix well. Then add a bit more. Repeat until the flour is fully incorporated and there is no trace of dry powder.

Now stir in the candied ginger mixture.

Cover a baking sheet with parchment paper and place a tablespoon-sized dollop of dough evenly spaced along the pan. Leave about two inches between the dollops so they have enough room to expand without being crowded.

Bake for 8-10 minutes. Keep an eye on them as they bake quite fast. They are done when the edges are brown and the middle is still a little raw looking.

Remove from heat and let cool. Devour immediately or freeze. Share with friends. Bring to a potluck. Or a brunch. Replace cookie for spoon with you ice cream. Dip in milk. Or milkshake. Anyway you do it, enjoy.

Makes about 24 cookies

Candied Ginger Week: Cocoa covered candied ginger

May 21, 2014December 29, 2014Turmeric and Twine4 Comments

When one finds oneself with an excess of candied ginger (I seem to have mountains) one must find ways of using the spicy nuggets creatively. Here are a few simple steps to help support this endeavor:

Step 1: Place some cocoa powder in a container.

Step 2: Add about the same amount of your leftover candied ginger to said container.

Step 3: Place a lid on said container.

Step 4: Shake contents until evenly coated.

Step 5: Sprinkle on ice cream, use to decorate your next cake, mix with hot water and make some sort of weird (but probably delicious) tea, add to trail mix or just eat as a snack.

Candied Ginger Week: Ginger Syrup and Candied Ginger

May 19, 2014December 29, 2014Turmeric and Twine7 Comments

Most children have difficulty eating very sharp and hot flavours. There are some foods and flavours that I remember despising when I was very young and later grew to enjoy, such as cilantro, arugula and mustard. I never had that problem with ginger. Though I could only handle it in small doses when I was child, ginger has always had a special place in my heart.

Ginger root belongs to the Zingiberaceae family and is closely related to turmeric, cardamom and galangal. It was first cultivated in parts of Southern China and is now used in cuisines around the world. It is quintessential to Chinese, Korean, Japanese and Southeast Asian cuisine and also shows up in many Caribbean dishes. From kimchi and curry to ginger beer, tea and cookies, ginger makes all kind of appearances in your cup, bowl and plate.

Ginger is also a boss in the medicinal foods category. It can be used to suppress nausea, has been proven to have hepatoprotective qualities and has even been promoted by the American Cancer Society as treatment to keep tumors from developing.

Hot and spicy in flavour and aroma, ginger can overwhelm a gentile or unfamiliar user, but it is certainly worth pushing through the burn for flavour like that. Ginger adds so much to any meal.

Since ginger knows how to bring the goods to the table so hard, it is Candied Ginger Week here at Turmeric and Twine. I’ll be featuring sweet uses of the spicy rhizome. Every week should be ginger week.

Ginger syrup and candied ginger can, luckily, be made at the same time. It is extremely easy and satisfying to make.

Ginger Syrup and Candied Ginger

Ingredients

14 ounces (375g) fresh ginger
16 ounces (450g) light brown sugar
4 cups water
pinch of salt

Directions

Ginger root can be found in varying degrees of dirtiness. In Korea, sellers make no attempt to clean the dirt off their roots, so mine was really filthy. Scrub the outside very well or you will find your syrup has an unwanted earthy flavour. Peel only if absolutely necessary.

Cut ginger about 1/8 inch slices. Then roughly chop in small pieces. The smaller the pieces are, the more flavour will be extracted.

Place ginger, sugar, salt and water into a non-reactive skillet (non-stick or stainless steel work best) and heat to a boil. Reduce heat to a simmer and cook for about an hour or until the liquid is thick and syrupy.

Pour the syrup and ginger pieces into a jar, cover and refrigerate for 3-4 days. This simultaneously infuses the syrup with more flavour and candies the ginger pieces.

To separate the syrup from the candied pieces, simply strain in a stainless steel strainer. Candied ginger can be refrigerated for up to a month and frozen for several months. Use them to get fancy with baked goods or nibble on their own (like I enjoy).

Strain the syrup further with a fine mesh strainer so there is no fibrous material left. Drizzle on ice cream, use as a cocktail mixer or make spritzers. Ginger syrup keeps very well and can be refrigerated for 3-4 months.

Makes a great gift if you divide in small jars.

Quince Tarte Tatin + In and Out of the City

December 23, 2013Turmeric and TwineLeave a comment

Howdy!

As a Seoul dweller, I experience virtually no wildlife and rarely get to see animals other than street cats and tiny white dogs. So, when I met this little fella on a recent trip to the countryside in Chungju for an amazing day of learning about and eating fermented foods, I had to snap a photo. Praying mantises have always seemed like tiny (frightening) sages to me. The way they turn their wee heads all the way like they do makes me feel like my soul is being read, judged and thusly, condemned. Alarming. Maybe I need to reel in my imagination a bit.

The day trip, hosted by Kinfolk, was the dream baby of my fabulous friend Jacqui. A group of about 20 were swept away to a beautiful meditation retreat center that is also dedicated to traditional Korean fermentation recipes and techniques. We tasted soy sauce, garlic, vinegars, eggplant wine, various leafy plants and kimchi all brewing in large pots in the sun. Participants were able to help prepare some dishes, such as stuffed rice balls and tofu skin wraps for the feast at the end of the day. After sampling all the fermented goods, it was pretty astonishing that were able to consume more. But, oh, we were able and, oh, we did.

It was a glorious day and even thinking about it helps remind me that I need to get out more often. Living in the city is… challenging. Since starting my newest job four months ago, my commute has gone from a five-minute walk to forty-five minutes of walking, riding the subway and walking again. It is no surprise, yet still shocking how much a longer commute saps ones energy. Further, my commute is on one of the most packed lines on the Seoul Metro. One day last week, it was so mind-numbingly packed and people were being tossed around so hard that some ladies were wincing and yelping as they were trying to get off (imagine a disturbing mix of sex noises and dog cries). I practically ran off the subway car at my stop, very dramatically, tears in my eyes, feeling depleted, defeated and stressed. I wondered if I would be able to survive this commute to the end of my contract.

Luckily, most days are, at least, bearable. I force myself into a numbed state most every time I get on, determined not to let the daily violations of my personal space get the best of me. I’ve seen people who have. It ain’t pretty.

Quince is a curious fruit I’ve never really had the time for. When there are other trusty fall fruits like pomegranate, tangerines and persimmon about, who has time to be excited about an unassuming green rock of a fruit such as quince? I have since mended the error of my ways and become mildly fascinated with the most awkward member of the Rosaceae family.

Before I learned that quince isn’t exactly edible/digestible when it is uncooked, I, of course, ate lots of it raw. I even brought it as a snack to work, gaining the attention of the older and hungry elementary students. After some initial trepidation and reactions to the astringency, they were begging for more. I was too, after they devoured the lot. Buggers.

I’ve never particularly noticed quince on sale here in Seoul, but I now live close to several traditional markets that provide produce that is seasonally sensitive, so they’ve made appearances everywhere. I bought a few and tried Food52’s version of quince tarte tatin. I usually dislike pies with quince’s sweeter cousins apple and pear, (I know, I know… I’m just really picky), but quince really hit the spot. The fruit not only kept its deliriously tart goodness, but it sweetened just enough to be transformed into a unique dessert. Another interesting feature is that the white flesh of quince also turns red once cooked. It has tempted me to experiment with it more.

Quince Tarte Tatin

Ingredients

For Poached Quince

4-5 quince, peeled and deseeded
6 cups of water
1 lemon, cut in a half and juiced
2 cups of brown sugar
3 vanilla beans
a pinch of sea salt

For Quince Tarte Tatin

1 pound puff pastry
3-4 poached quince (depending on the size of your baking pan)
1 ¼ cup quince poaching liquid

Directions

In a large pot, add the sugar and water and bring to a low boil. Once the sugar dissolves, add the lemon, lemon juice and vanilla beans.

Peel and deseed the quince then cut into quarters (or sixths, depending on the size of your fruit. Gently drop the quince into the liquid and cook until tender, which can take about 45 minutes to an hour. Remove from heat and scoop the quince pieces from the liquid with a slotted spoon.

Preheat oven to 375ºF/190ºC/Gas mark 5.

Pour about 2 ½ cups of the poaching liquid into a non-reactive skillet -most Teflon or heavy bottomed stainless steel brands will do. On medium high heat, reduce the liquid until it develops a syrupy viscosity. Be careful not to burn it, or you will have a terrible mess to deal with.

Arrange the quince pieces in a baking pan, cutting them further if needed. You may need to place several layers of the fruit so they fill the pan adequately. Drizzle the reduced liquid on top of the quince.

On a lightly floured surface, roll out the puff pastry to a third inch thickness and lay the sheet on top of the awaiting quince. Cut away excess pastry.

Bake the tart for about 35-40 minutes or until the pastry is golden brown and fully cooked. Let it cool for at least 10-15 minutes. When ready to serve, place a plate that completely covers the pan over top of the tarte. In a quick, fluid motion, carefully flip the tarte onto the plate so it is completely removed from the pan.

Serve warm, with vanilla ice cream if desired.

Serves 6-8.

Homemade Graham Cracker Ice Cream Sandwiches

May 9, 2013Turmeric and TwineLeave a comment

Oh you poor thing! Too many homemade graham crackers lying around? I understand. I’ve had the same problem countless times.

Here’s what you do:

Take 2 crackers.

Insert your favorite ice cream.

Attempt to eat in a dignified manner.

Go take a shower to clean up.

Repeat.

Simple Chocolate Mousse with Pink Peppercorn Sea Salt and Cocoa Nibs + Cherry Blossoms in Seoul

May 3, 2013Turmeric and Twine4 Comments

Spring in Seoul has brought along a reemergence of cherry blossoms and (for me) chocolate (not that my relationship with chocolate ever actually went into hibernation… but … whatever).

Here’s what it looks like right now.

One of my elementary classes recently read a book called “The Story of Chocolate” by Usborne books, which is a fun little thing full of interesting facts. Most of the books I am forced to read with my students cause uncontrollable eye rolling and confusion on my part. They often include bizarre Korean publications of classics like Pinocchio where our protagonist has a nose made from a sausage and is born from a talking log (a few slight liberties where taken from the original). You can imagine my excitement when I began reading The Story of Chocolate with my students and found I was actually interested and (gasp) learning something.

Apparently, the first chocolate eaters were monkeys. The clever little guys ate the luscious white pulp from the cocoa pods and spat out the bitter beans found within. Mayan farmers saw the monkeys doing this and copied them. They continued to discard the beans until they discovered the pleasant aroma coming from the beans that were left to roast in the hot sun. They tried the beans and realized they weren’t so bad after all. The beans were ground into a paste and turned into a drink. Cocoa beans became the drug of choice and were soon worth more than gold. It was even used as a currency. The Mayans eventually shared their secret with Aztec traders, who were conquered by some Spanish guy who stole a bunch of beans and brought them back to Europe and so on. We’ll call this the abridged version.

So anyone who hasn’t been living in cave all their life has tried chocolate at some point and probably loved it. Humans have had a major love affair with chocolate and we will do just about anything to get our grubby little paws on some. Understandably so. It turns out that chocolate is an aphrodisiac and has the ability to make us happy in more ways than one. Heyyy!

Pink peppercorns (baie rose) pair rather well chocolate and are also an aphrodisiac. Heyyy! Thought to be part of the piper family tree, pink peppercorns aren’t actually related to pepper. In fact, they are the dried berries of the shrub Schinus molle, commonly known as the Peruvian peppertree and have been confused due to their similarities in size, shape and pungent flavour.

Where pepper has an intense, sharp and biting taste, pink peppercorn has a softer and more delicate flavour that adds sophistication to any dish. And just look at the stuff. They are elegance incarnate.

Simple Chocolate Mousse with Pink Peppercorn Sea Salt and Cocoa Nibs

Ingredients

1 quart of heavy cream
12 oz of bittersweet chocolate
2 tsp of vanilla extract
½ tsp sea salt
1 ½ tbsp of coarsely crushed cocoa nibs
1 tsp of crushed pink peppercorns

Directions

Whip heavy cream until it forms stiff peaks. TIP: Perform stiffness test by dipping whisk into the cream and lifting up. If the peaks keep their form, it’s done.

Melt the chocolate in a double boiler. When melted, add salt and vanilla.

In a separate bowl, take 1/3 of the whipped cream and gently fold in the chocolate. Once fully incorporated, add another third and continue to fold. Repeat with the rest of the cream and fold until the mousse is uniform in colour. Then, fold in the cocoa nibs.

Sprinkle pink peppercorn bits on top when serving.

Heyyy!

Homemade Graham Crackers with White Chocolate Frosting + Finding Balance

March 27, 2013Turmeric and Twine9 Comments

I knew vaguely for some reason that graham crackers were meant to be a “healthy” food. I’m not sure if it’s something I was told from my childhood or a belief held by society or what. This has always confused me because the modern graham cracker of today certainly doesn’t look, feel or taste healthy. They’re loaded with sugar, use uber refined ingredients and are mass produced by the bajillion. Considering that most people eat (or at least associate) them as S’mores, cheesecake crusts and piecrusts, the health label seems like another lie people tell themselves. Another delicious lie.

Well, apparently graham crackers are meant to be healthy. MEANT to. A health nut minister named Sylvester Graham invented graham crackers in 1829. He was an advocate of vegetarianism and believed that an unhealthy diet would lead to uncontrollable, carnal urges and sexual excess. He swore that physical lust was harmful for the body (as any good minister should) and caused consequences as dire as pulmonary consumption, spinal diseases, epilepsy and insanity. So, to Graham a high fiber, vegetarian diet was the key to purity and chastity, while meat and refined foods meant debauchery, destruction and non-stop sex. Hmm… tough choice.

No. Not really.

Like most North Americans, I have yo-yo’d with my weight and my ideas of (read: dedication to) a healthy lifestyle. From a heavy set youth to starving myself to eating everything in my path to severely restricting my food intake, I’ve gone through the self-hate-through-food thing for a good portion of my life. So many of us have. Eating disorders are a fairly new phenomenon in the history of human kind. Born out of excess (something that didn’t exist for anyone other than royalty until the middle class appeared) we binge, we purge, we starve and we judge our food.

The puritanical reactions to unhealthy lifestyles aren’t really any healthier. As an ex-raw foodist, I remember convincing myself (many years ago) that certain foods were evil and that my pure insides would surely burn and melt if I consumed a piece of white bread or grain of refined sugar. I didn’t realize until much later that these were thoughts of someone who hates food.

The whole thing is such an old, tired story full of clichés and I’m sick of it. I LOVE food. I LOVE cooking and I LOVE eating. I took a stand against the horrid cycle and found something that feels balanced and real. Here are my guidelines:

Eat in moderation.
Try anything I want.
Always choose fresh, real ingredients.
Don’t deny myself (denial responds with feelings of rebellion, resentment and guilt)
Exercise regularly.

This has worked for me for several years. I’m in the best shape I’ve been in ages and I feel more balanced and happy with my relationship to food. Hail Mary.

These graham crackers were made using a somewhat similar recipe to Minister Graham’s original recipe. But as I’m not one to deny myself of a tasty idea, they also contain chocolate. A bit of balance goes a long way.

Homemade Graham Crackers with White Chocolate Frosting

Ingredients

2 ½ cups graham flour
½ cup all purpose flour
1/3 cup butter
1/8 cup molasses
1/3 honey
2 eggs
3 tbsp water
1 tsp salt
¾ tsp baking soda
1 ¼ tsp cinnamon
1/8 tsp anise powder
5 oz of white chocolate (optional)
licorice candy powder (optional)

Directions

Melt butter. Add honey and molasses to the butter and mix.

Add eggs and water to the mixture and mix.

In a different bowl, combine salt, baking soda, flours and spices. Stir.

Gradually mix the dry ingredients into the wet ingredients until well incorporated and smooth.

Wrap in plastic and place in the refrigerator for 30 minutes.

Preheat oven at 350ºF/180ºC/Gas mark 4.

Find a clean surface to roll your crackers and spread flour over it to prevent sticking. Make fist sized balls of dough and roll evenly to a 1/8 inch thickness.

Cut your crackers into small squares or rectangles, about 2×2 inches.

Use a fork to mark those satisfying graham cracker dots.

Bake for about 12-15 minutes until golden brown.

If you wish to add white chocolate, melt some in a double boiler and spread a thin coat on the back of your crackers. Refrigerate to harden.

If you wish to add licorice powder, sprinkle some to the layer of chocolate before cooled.

Makes 20-24 crackers.

Eat with love.

Gluten Free Carrot Cake With Maple Cream Cheese Icing for 50 People (and fewer)

January 7, 2013February 27, 2013Turmeric and Twine2 Comments

On a completely unrelated note, here are a few photos my friend Dilwara and I took not too long ago. The moon was full and we were drawn out into the frigid night air to gawk at the blanket of night she covered the land with. With long exposures and fast moving clouds, the results were, as you can see, orgasmicly gorgeous.

I was asked to make a gluten free cake for an event I was cooking for at The Abode this past Fall. I was given a choice between making carrot cake or frosted banana bread. I completely despise everything about bananas, so it was sort of a non-choice, really. My distain for bananas goes so deep; it’s practically become part of my identity. Habiba: The Girl Who Hates Bananas. My young Korean students were always so confused that anyone would not like bananas, it became one of the class jokes. My mum told me that as a child, I cried if someone offered them to me. Sometimes I tear up in horror a little bit still.

Banana lovers are very sneaky with their yellow torture devices and more than once I’ve been traumatized by the ill placement of said fruit. Banana haters can expect to have to double-check the ingredients of a smoothie, cookie or sweet cake, and even though it’s disappointing, it’s not horrifyingly shocking. But, when eating a vegetable stir-fry, pizza or chicken enchilada, one shouldn’t have to be on guard for bananas! I have had the misfortune of experiencing each of these normally fine dishes with the addition of bananas, rendering them useless. I am exceptionally good at detecting even the smallest amount of banana, which promptly ruins whatever food I am eating. If I could pass a ban, I would.

I digress.

I made a carrot cake (banana free!) with maple cream cheese icing. It was a gorgeous texture, not too dense, and full of flavour.

I’m very skeptical with gluten free foods (probably because of the early attempts of gluten free enthusiasts to recreate comfort foods and ending up with a mouthful of something chalky, hard and tasteless) but I was very pleased with the flour I used. Bob’s Red Mill Gluten Free Flour uses garbanzo bean flour as its base. Sounds like you’ll end up with a cake that tastes like falafel, but I didn’t detect a thing.

Gluten Free Carrot Cake with Maple Cream Cheese Icing

Ingredients for 50 servings

For the cake:

12 cups gluten free flour
3 tbsp baking soda
1 tbsp salt
3 tbsp cinnamon powder
3 tsp nutmeg powder
3 tbsp ginger powder
3 ½ cups canola oil
8 cups sugar
24 large eggs
10 cups grated carrots
3 cups chopped walnuts (optional)
2 cups raisins (optional)

For the icing:

3 cups of softened cream cheese
2 cups of softened butter
4 cups icing sugar
2 cups maple syrup

Ingredients for 8-10 servings

For the cake:

2 cups gluten free flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon powder
½ tsp nutmeg powder
1 tsp ginger powder
2 cups sugar
1 ¼ canola oil
4 large eggs
3 cups grated carrots
1 cup chopped walnuts (optional)
½ cup raisins (optional)

For the icing:

1 cup softened cream cheese
½ cup softened butter
2 cups icing sugar
¼ cup maple syrup

Directions

Preheat oven at 350ºF/180ºC/Gas mark 4.

In a bowl, mix flour, baking soda, salt, cinnamon, nutmeg and ginger together.

In a separate bowl, whisk sugar and oil until smooth. Then, whisk in eggs one at a time.

Slowly stir the dry mixture into the egg mixture. Stir until smooth.

Stir in carrots, nuts and raisins.

Pour the batter into a greased pan and bake for about 30-40 minutes. To check if the cake is fully cooked, poke it in the center with a fork or skewer. If it comes out clean, it is finished.

Let the cake cool. To remove the cake from the pan, use a knife to scrape the edges and ensure it is not attached. Put a plate or tray on top of the cake and flip them together. Ice that bad boy.

Devour.

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