There are some really exciting and flavourful vegetarian dishes I have discovered out there through other blogs and cookbooks. My daughter, "The Thai Queen" turned me on to this cookbook from Rebar Restaurant on Vancouver Island. Rebar has been "serving up the freshest, funkiest, and healthiest food on the West Coast" since 1989. They have been located in Victoria, British Columbia on Bastion Square since their conception.
With the holiday season coming up FAST I'd love to give this cookbook with it's innovative recipes to all my friends... vegetarian and non-vegetarian alike.
This recipe for "Carrot Coconut Cake" comes from their cookbook and is perfect for the holiday season....healthy too with all those carrots..wink...wink...
I have never made anything from this cookbook that doesn't turn out fabulous!!!!
**Carrot Coconut Cake**
1-12 cups (360 ml) grated carrots
3/4 cup (180 mL) crushed pineapple
3/4 cup (180 mL) unsweetened coconut
3/4 cup (180 mL) chopped dates
3/4 cup (180 mL) vegetable oil
3/4 cup (180 mL) brown sugar
2 teaspoon vanilla
1-1/2 cups (360 mL) unbleached flour
1-1/2 teaspoon cinnamon
2 teaspoon baking powder
1 tsp baking soda
1/4 teaspoon salt
1-1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
Preheat oven to 350F. Butter and flour two 8-inch round cake pans and set aside.
Combine grated carrot, pineapple, coconut, dates and walnuts in a large bowl. In a separate mixing bowl, beat the sugars with the eggs. Stir in the vanilla and whip on high until the volume has tripled. On low, pour the oil in slowly to blend in.
Combine the remaining dry ingredients and gently stir into the egg mixture. Fold in the carrot mixture. Divide the batter among cake pans and smooth the tops. bake 30 minutes, until an inserted toothpick comes out clean.
**Cream Cheese-White Chocolate Icing**
9 oz (270 g) cream cheese (firm block, not spreadable)
1/4 cup (60 mL) unsalted butter, softened
1 teaspoon vanilla
3 oz (90 g) white chocolate
3 cups icing sugar, sifted
While the cakes cool, prepare the frosting. Beat cream cheese on high until smooth and fluffy. Lightly blend in vanilla and butter. Melt white chocolate in a double boiler over medium heat. Add hot melted chocolate to the cream cheese mixture. Scrape down the sides now and then. Beat on high until all the sugar is well incorporated and the frosting is light and fluffy, about 3 minutes.
Spread bottom layer with one third of the frosting, smoothing it evenly to the edges. Chill 10 minutes. Place the top cake layer on and frost the top and sides as you like. Garnish with toasted coconut, walnuts and/or a decorative piped border. Store refrigerated where it will keep well for up to 4 days/
Hints: Toast walnuts
Add the zest of 1 lemon to the icing for extra zing
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