One of the best things about being here in Buenos Aires is the amazing group of women that I’ve met through my playgroup. When you move to a new country not knowing a soul with a one-year old, let me tell you, meeting other moms should be priority #1. These women are not only invaluable resources (as most of them have lived here for years), but have also created a great support system. If you’re a mom, you know that sometimes you need to talk ad nauseum about your child’s sleep schedule — or lack thereof (and if you’re not a mom, you get really bored by this kind of talk). And to top it all off, they’re just fun and cool and they’re my new friends. Yay! We like friends.
So, when it was my turn to host, I thought a special effort was in order (don’t think I didn’t consider serving those buttery scones from my lovely panaderia; alas, they only make them on Fridays). I have yet to see carrot cake here, so I thought a little taste of “home” (i.e., North America) would be nice. This cake was based on a recipe from Cooking Light, but I made quite a few changes based on what I had on hand (whole-wheat instead of white flour, yogurt instead of carrot baby food, 9” round pan instead of 8” square, etc. etc.), and I think it turned out quite well.
So I raise a carrot cake covered fork (and a glass of wine) to my ladies in the playgroup…besos!
Carrot Cake with Cream Cheese Frosting
Cake:
¾ cup whole-wheat flour, sifted
¼ cup oats
1-½ teaspoons ground cinnamon
2 tablespoons chia seeds
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs, lightly beaten
¾ cup granulated sugar
¼ cup canola oil
1 teaspoon vanilla extract
½ cup plain yogurt (whole or low-fat, your choice or if you live in BsAs and want to be naughty, then use Casan Crem
(it’s like sour cream)
1-¼ cups finely grated carrot (about 4 ounces or two good-sized carrots; buy three just in case, though!)
½ cup chopped walnuts (or you can use raisins, if you like; I’m not a huge fan)
Frosting:
3-4 tablespoons low-fat cream cheese, softened
1 tablespoon butter, softened
¾ cup confectioner’s sugar, sifted
1-½ teaspoons vanilla extract
¼ cup flaked sweetened coconut, toasted (optional)
Preheat oven to 325°F/165º C.
Mix the dry ingredients in a bowl. In a large bowl, mix together the eggs, canola oil, sugar and vanilla. Add to flour mixture; stir just until moist. Stir in grated carrot, yogurt and walnuts. Pour batter into an 8” square or 9” round baking pan coated with cooking spray or butter. FYI, this will also make 15 standard-sized cupcakes.
Bake for 40 minutes or until a wooden pick inserted in center comes out clean.
To prepare frosting, combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until creamy (or by hand if you’re like me and don’t have a mixer). Gradually add confectioner’s sugar and vanilla, beating at low speed until smooth (please don’t overbeat. Thank you.). Spread over cake; sprinkle with coconut if you like that sort of thing (I do).
