I knew that studying for my licensing exams would be difficult, but the past 3 months were way more intense then I could have ever imagined. I've always been the kind of person who felt she could do it all -- including balancing a full time job, full time studying and my sanity. These past few weeks were a shocking reminder that this isn't always the case. That sometimes, leaving dirty dishes in the sink overnight or eating the same thing 5 nights in a row, is not only okay, but is totally acceptable.
Last Monday and Tuesday came and went, and when I woke up the next morning and realized I didn't have to be hidden away studying anymore, I felt like I could finally breathe again. I could once again think about lazy weekend mornings, setting up our new apartment, spending time with friends and family, and finally, finally, baking the carrot cake that I had been craving for weeks.
I get that its totally not carrot cake 'season' right now, but a craving is a craving, and after feeling pretty good about accomplishing a mega milestone in my life/career, I had no choice but to succumb to the craving, no questions asked.
(NAKED) CARROT CAKE // 10" bundt pan or 9x13 rectangle or 2 8x8 squares
A note about the naked-ness. I'm not keen on cream cheese frostings and my favourite way to eat carrot cake is naked, frosting-less. This recipe in particular has a perfectly crispy exterior - totally distracting you from the lack of frosting. However, if you're not into naked cakes, or if a spoonful of cashew cream ain't your thing, head over here for a more typical icing.
Preheat oven to 350. Grease the bundt pan.
Ingredients:
3 eggs
1 1/4 cup oil
1 1/2 cup white sugar
1 tsp cinnamon
1/2 tsp ground ginger
2 tsp baking soda
2 tsp vanilla
2 cup flour
1 cup shredded coconut
1 cup crushed pineapple, drained
1 cup raisins (or nuts)
2 cups grated carrots
maple cashew cream, for serving (optional)
What to do:
Combine the first 8 ingredients in a large bowl and whisk to combine.
Fold in the remaining "add-ins," being sure to not over-mix.
Pour batter into the prepared baking tin and bake for 50-60 minutes until a toothpick comes out clean.
Allow to cool before inverting the cake out of the tin.