The cupcake baking and reality show-watching of yesterday turn into the butt wiping and milk making of today. Which is why having your mom for a two-week long visit can be a lifesaver. Lasse’s mormor has been a real trooper in her quest to keep his little bum clean and dry, his tired mom rested up, and the entire family fed with plenty of home baked goods.
It may come as no surprise that our memory cards are being filled up with pictures of wrinkly baby feet and a million different facial expressions (only discernable to proud and amazed parents). Close up, romantic shots of cookies and muffins no longer stand a chance when faced with the daily, sometimes hourly documentation of a new baby. Proof of this lies in this very mediocre shot of carrot cake.
The point of this rambling, is to explain why the blog might be a tad bit neglected in the weeks and months to come. But I must emphasize the word neglected and point out that there is a difference between something that is neglected and something that is forgotten. No, The Transplanted Baker shall not be forgotten. It shall march on. It shall continue to grow. It shall feed your minds and bellies.
Perhaps just a little less often than before.
While Lasse’s mormor is still here, we’re taking advantage of her skills in the kitchen and tossing up one of her tried and true recipes. Today we have her Pineapple Carrot Cake with Kickass Cream Cheese Frosting. My name for it, not hers. A real "all occasions" kind of a cake. It also just so happens to be the birthday cake of choice for my brother over the past 20-odd years.
Moist, rich, and even better for breakfast the day after. It’s just the thing for a new mom (or dad), but perfectly suitable for the general public, as well. When Lasse’s other grandma, Farmor, took a bite of this cake, she managed to say in her clearest English, “This is the best carrot cake I have ever tasted!”
Mormor’s Pineapple Carrot Cake
Mormors Gulrotkake med ananas
Makes 1- 9” x 13” sheet cake,
OR- 1- two-layer 9 “ round layer cake
*Recipe from Rachel Larson, St. Paul, MN
2 cups (280 g) all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
2 cups (400 grams) sugar (here you can use all white sugar, or equal parts brown and white)
1 cup (250 m) oil
2 cups (about 3-4 large carrots) coarsely grated carrots
1- 8 oz. can (225 g) pineapple (crushed or chopped pieces), drained
1) Preheat oven to 350F/175 C. Grease and flour your pans.
2) Mix the first four (dry) ingredients in a medium bowl.
3) Beat the next three (wet) ingredients in a large bowl.
4) Gradually fold the dry ingredients into the wet, then fold in the carrots and pineapple. Mix everything well, then scoop your batter into your pan(s).
5) Bake for 45 to 55 minutes, checking for doneness with a toothpick.
Kickass Cream Cheese Frosting
Makes enough for 1- carrot cake
1/3 cup (75 g) butter, softened
3-4 oz. (100 g) cream cheese
3 cups (300g) powdered sugar, sifted
1 1/2 teaspoons vanilla extract
2 Tablespoons milk (or cream)
1) Mix the butter and cream cheese in a large bowl.
2) Add the rest of the ingredients, slowly adding the milk (you may need slightly less than the 2 tablespoons).3) Frost your cake and lick the bowl.