If you live Toronto you probably noticed that our autumn has been a little bit...odd. We are oscillating between extreme summer heat and cool crisp fall weather, which can be both confusing and frustrating for those of us that love all things fall (that's most of us at Spectrum Doula Collective). We are hoping this to change as we move closer to one our favourite holiday of the year: Thanksgiving!
Whether we are spending the holiday alone, with a few people, or a big crowd we always find ways to make Thanksgiving meaningful. A big part (maybe the biggest?) of this is, of course, the food! Cooking and baking (and canning and preserving and pickling) just feel so much better during fall.
This year we are departing from tradition and playing around with variations on carrot cake as our main desert (because we know someone will invariably bring pumpkin pie anyway). Check our our recipe below:
SUPPLIES An oven, 2 large bowls, an 8-inch square baking dish, a whisk, a spatula, a mixer (stand or hand held), measuring cups and spoons
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup can sugar
1/4 cup milk
1 and 1/3 cup flour
1 tsp baking powder
1 tsp cinnamon
pinch of salt
1 tbs vanilla
2/3 cup raisins
1 cups grated carrots
1 package of cream cheese, at room temperature
2 tbs unsalted, softened butter
pinch of salt
1/c cup amber maple syrup
Preheat oven to 350°F. Coat your pan with butter and dust it with some flour, knocking it around to cover most of the pan (from our messy experience, we suggest doing this over the sink).
Whisk together your sugar and butter, adding the eggs, milk, and vanilla once they're well combined. Sift in your flour, baking powder, and salt, whisking until combined. Add in the raisins and carrots, stirring with a spatula (or wooden spoon).
Scrape the batter into your prepared dish and bake for about 35-40 minutes (or until a toothpick/cake tester inserted in the middle comes out clean). Cool in the pan for 10-15 min, then transfer to a cooling rack until completely cool.
While you wait, make the frosting! In the bowl of a stand mixer* fitted with a whisk add the cream cheese and butter, mixing them together. Add the maple syrup, mix until well combined. Add the salt, mix a little longer. If you frosting is a little soft, refrigerate for 15-20 minutes.
Once the cake is cool, frost it and eat it!
*you can do this with a hand held mixer as well!
We hope you enjoy this cake around your dinner table, surrounded by loved ones, and sharing all of the things you're grateful for!
One of our favourite ritual to go along with dessert is giving everyone a piece of paper and a pen and asking them to write down several things they're grateful for. We then go around in the table, and everyone shared 4 of the things they've written down!
Do you have a favourite Thanksgiving treat?