Cake Companion: Turmeric Carrot Cake with Tahini Frosting
Feed Yourself, No 4
You should make yourself a cake this week.
I have this instinct when I am going to be alone for a few days, or if I’m going to be around a lot of people, or if I’m wading through tricky territory in life, to make a cake. What I’m saying is, there is never a wrong time to make yourself a cake companion. I can’t say that having a cake by your side helps solve any larger issues at play, but it does take the edge off whatever one may be going through. Knowing you have a cake you can continue to slice into (so often don’t even worry about putting the knife away) is like a security blanket. I can’t speak to the health effects of this choice, but if we’re going off personal experience, the glucose spikes seem well worth the emotional stabilization.
I like to call them companion cakes. You’ll recognize them also as counter cakes, tea cakes, snacking cakes, or table cakes. All nomenclature points to the same object, it’s a cake that you leave out on your counter to keep you company. To return to for a little nibble, repeatedly. We are sandwiched within holiday season currently, with family members and friends passing through our homes more than is typical. It always helps to have a cake at the ready, should an impromptu tea party coalesce. Or, if you spy someone feeling irritable and peckish, suggesting they enjoy a slice in solitude can quickly ameliorate the situation.
We’ve had carrots in our fridge going limp for over a week now (you too?), so something had to be done. I made my version of carrot cake with a tahini frosting. We happened to have turmeric root laying around as well so I grated some in along with the carrots. Not necessary, but lovely and fragrant. This cake can hold its own as both dessert and breakfast, which is a main requirement of a companion cake. I like to dollop some yogurt on top if I’m having it in the AM.
Turmeric Carrot Cake with Tahini Frosting
Yields 2 9” inch spring form cake rounds
You can halve this recipe if you prefer a single layer cake or keep it as is for a double decker. You can also freeze one round to pull out on a rainy day.
If you need help along the way, feel free to write me a note!
Ingredients
Cake
Dry
300g (2 ½ C) flour, can be a mix of AP and Whole Wheat
6g (2 tsp) dried turmeric
6g (2 tsp) cinnamon
3g (1 tsp) ground ginger
6g (1 tsp) salt
10g (2 tsp) baking powder
4g (3/4 tsp) baking soda
Wet
4 eggs, room temp
200g (1 C) sugar
150g (3/4 C) brown sugar or coconut sugar
Splash of vanilla
150g (3/4 C) vegetable or olive oil
100g (2/3 C) tangy dairy, like yogurt, crème fraiche, or buttermilk
150g (1 C) tahini
Solids
50g (¼ C) chopped dried fruit, I used chopped jujubes
115g (1 C) chopped nuts, I prefer pecans
500g (approx. 5 C or 5-6 carrots) grated carrots
1 knob of turmeric, grated
Frosting
240g (1 C) tempered butter, 2 sticks
160g (1 C) tempered tahini
224g (2 C) powdered sugar
Big splash vanilla
Big pinch salt
Garnish
Sesame seeds
Maldon salt
1.
Line your spring form cake tins with parchment and grease the sides of the pan with oil or butter. Preheat oven to 375°F.
2.
Combine your dry ingredients; flour, dried turmeric, cinnamon, ginger, salt, baking powder, baking soda in a bowl and set aside.
3.
Grate carrots. I recommend using the grater attachment on a Cuisinart, it makes this recipe much easier! Grate the turmeric in there as well and set aside.
4.
Using an electric mixer begin beating the eggs. Add the sugars and vanilla and beat until pale and fluffy. Drizzle in oil slowly. Add in dairy and tahini and combine until smooth. Add in dry ingredients gradually. Fold in grated carrots, dried fruit, and pecans. Pour batter into prepared cake tins.
5.
Bake for 40 minutes or so. Cakes are done when cake tester comes out clean or when the internal temp of the cake is 200°F -210°F.
Frosting
1.
Beat butter with electric mixer until whipped and soft. Add vanilla and tahini and incorporate well. Stream in powdered sugar until frosting is thick and light. Add salt to taste.
2.
Make sure cake is totally cooled before you frost! Place half the frosting in a big dollop in the center of one cake. Using a large offset or spoon, push the frosting out to the sides, while turning the cake. Finish with a sprinkle of sesame seeds and Maldon salt.
A few other counter cake recipes that I turn to when in need.
Claire Saffitz, Lemon Olive Oil Cake
This cake is really great and gets better the longer it sits on your counter. I usually add almost triple the amount of lemon juice and zest. The sugary crust is something special, be generous with it. The crunchier the sugar you can get, like raw turbinado or demerara sugar, the better.
Clare De Boer, Salted Chocolate and Mascarpone Frosting Cake
There are particular moments in life that call for having a rich chocolate cake by your bedside. This one is perfect.
Ina Garten, Classic Lemon Yogurt Cake
I feel like I made this cake for the first time when I was ten or so and it never disappoints. The tang that makes you want to come back is in the glaze though, so don’t skip it!
This is a very mature counter cake. Typical to the region of Alsace, it is heavily spiced rye honey cake with both sweet and savory spices. I love it with an excess amount of butter, honey and crunchy salt. It’s typically enjoyed with a slab of foie gras which feels like a very festive thing to do at this time of year.
I have been following David Leibowitz for years and have often baked from his recipes.