Tag Archives: cake

Carrot-Ginger Cake with Orange Ginger Cream Cheese Frosting

This weekend was my friend Peter’s birthday and I promised him a carrot cake (his particular favorite). I made a magical carrot cake transporter. Carrot cake is one of my favorite cakes to make and I prefer cream cheese frosting over buttercream or whipped frosting. This particular recipe is courtesy Martha Stewart.

I started this recipe on Friday night after a particularly long, hard week at work and school. The new job is exciting and draining, not leaving much time for cooking or even eating. I’ve lost about four pounds since starting this job, which I am happy about, but I wish I did have more time in my day to fuel my body. I’ve broken down a couple times because my blood sugar has been so low.

I was excited to bake this cake. I’ve been looking forward to baking something for a while now. This recipe caught my eye because it takes you beyond the typical carrot cake with walnuts and raisins. It contains ginger and toasted pecans instead of raisins and walnuts. I love ginger and prefer pecans over walnuts. The orange-ginger cream cheese frosting was just perfect, particularly since this cake is not the typical moist carrot cake.


This was four layers of deliciousness. I was happy the cake wasn’t overly sweet because this frosting is quite sweet.

I thought the cake turned out hideous, but everyone else seemed to think it was beautiful.


Grapefruit Cake, Roasted Fingerlings, and Spring Rolls

On Wednesday I made dinner for my friend Ian and I. I was going to make a tempeh salad with bbq tempeh, black beans, avocado, and a citrus vinaigrette, but I completely botched my bbq sauce and my tempeh (they tasted awful). I ended up making roasted fingerling potatoes and salad spring rolls. The grapefruit cake turned out amazing. Ian and I ended up eating almost half of it together and he took the rest of it home. Unfortunately I did not get any pictures of the food, but here are the recipes.

Grapefruit Cake

Adapted from 1,000 Great Recipes

The grapefruits at New Leaf market in Santa Cruz looked great this week so I bought two of them picturing some sort of dessert and then a citrus salad dressing. I never got around to the citrus salad dressing, but I did make an awesome grapefruit cake. The original recipe was not vegan so I veganized it and the original used lemons not grapefruits.

Cake Ingredients

  • 3/4 cup Earth Balance
  • 1 cup white sugar
  • 4 1/2 tsps. Ener-G egg replacement (mixed with 9 tbsps. of water)
  • 1 1/2 cups all-purpose flour
  • grated rind of one grapefruit

Syrup Ingredients

  • 1/2 cup white sugar
  • juice of 1 grapefruit

1. Preheat oven to 350° F. Grease an 8″ spring form cake pan.

2. Beat the earth balance and sugar together until light and fluffy, then gradually add the Ener-G egg replacement mixture. Fold in the flour and the grapefruit rind.

3. Turn the cake mixture into the cake tin and bake for 1 hour, until set in the center and golden brown. Remove the cake from the oven, but leave in the pan.

4. To make the syrup, gently heat the sugar in the grapefruit juice until melted, then boil for 15 seconds. Pour the syrup over the cake in the tin and leave to cool.

This made a moist, dense delicious cake. The original recipe called for self-rising flour, which I did not have so I used all-purpose flour. My cake did not rise, but this didn’t bother me since I enjoy denser cakes not light fluffy ones.

Roaster Fingerling Potatoes


  • 1-2 lbs. fingerling potatoes
  • salt
  • pepper
  • sunflower oil
  • paprika

1. Pre-heat oven to 375º F. Cut potatoes into small chunks. Place on roasting pan with salt, pepper, paprika, and sunflower oil. Roast for about twenty minutes.

They were very good!

Strawberry Cake

Yesterday was Easter which I spent at my Grandma Doris’s house. We had the usual casseroles, yams, and ham for lunch/dinner. Usually there are a lot more people at our holidays since there are fourteen grandchildren and nineteen great-grandchildren (not including spouses, aunts, uncles, etc). We were also celebrating my cousin Stacy’s birthday so my cousin Cathleen made a strawberry cake. My cousin Emma frosted it and I put the strawberries on. It was a nice cake. I would have been happy with just some strawberries and I found the cake a little on the dry side.

After food, we had an Easter egg hunt in the backyard. My grandparents have a rather large yard for southern California (1/4 acre) and its filled with beautiful flowers, kale, arugala, walnut tree, etc.

French Apple Cake

Yesterday Andrew and I were invited over to his friend Peter’s house for dinner. As usual, dinner consisted of sausages, bread, salad, and tri-tip. I wanted to provide a dessert, but there were certain guidelines. My boyfriend does not eat dairy and doesn’t like most sweets. Peter is lactose intolerant so cannot eat dairy. I have been wanting to make an apple cake for a while even though apples are not in season right now. I picked up some organic granny smith apples from Shopper’s Corner, a local grocery store.

The recipe I used is from the Joy of Cooking.

French Apple or Peach Cake

Sweet and Rich

Preheat oven to 425°

Grease the pan or ovenproof dish and cover the bottom well with:

  • 2 cups or more sliced apples, peaches or other fruit

Sprinkle the fruit with:

  • 2/3 cup sugar
  • cinnamon or nutmeg
  • grated rind and juice of 1 lemon

Dredge with:

  • 1 tbsp flour

Pour over surface:

  • 2 to 4 tablespoons melted butter

Prepare the following batter. Sift before measuring:

  • 1 cup all-purpose flour

Resift with:

  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Beat and add:

  • 2 egg yolks
  • 1 tablespoon melted butter
  • 1/4 cup milk

Beat these ingredients with swift strokes until blended. Cover the fruit with the batter. Bake the cake for about thirty minutes. Reverse it on a platter. Cool slightly.

Notes: I ended up having to double the batter recipe. The original recipe did not end up covering my fruit. When I added my cake to the oven, a good amount of cake batter leaked out of the pan and started burning on the bottom of the oven. I had to take the cake out and put it into another spring form pan and put it in a different oven. It took much longer than thirty minutes to cook because of the extra batter. I also reduced the cooking temperature halfway through because the top became very brown before the middle was cooked.  I ended up using three apples for this recipe: one in the cake and two for the topping. I sliced two granny smith apples added them to a pan with one tablespoon of butter, nutmeg, cinnamon, 1/4 cup brown sugar, and some vanilla extract. Once the cake was cooled an on a plate, I added this as a topping.