Have you had your carrots lately?

I hope I shall always possess firmness and virtue enough to maintain what I consider the most enviable of all titles, the character of an honest man. — George Washington

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”— Jim Davis, Garfield

What might you have in common with President George Washington? If you are a fan of carrot cake, so was he. One of his favorite desserts, it was served during the British Evacuation Day in 1783 and has been around since the medieval times. Brought to America by the English settlers, it has grown in popularity with its rich flavor and unique use of ingredients. A healthy vegetable, carrot has a high content of sugar, ideal for early baking since commercial sugar was expensive and scarce. During the Second World War it was served because of its ease of preparation and convenient storage. Through the years it has evolved and many versions have come out, but no doubt carrot cake will forever be one of the top desserts in the world.

Oil was often used to make the cake lighter in texture, though butter makes it more delicious. Brown sugar made it rough while the granulated sugar increased the sweetness. Molasses (also called sugar cane juice), salt and cinnamon add color and flavor while the eggs and flour hold the ingredients together. Baking powder expands the size while baking soda stabilizes it. For the frosting, cream cheese is often used, though mascarpone cheese, a soft cow’s milk cheese made near Milan, gives a better taste. The curd from the cream is whipped into a thick, velvety cheese that has a rich sweet flavor.

In baking, it is important that the oven is preheated for 15 minutes and the temperature is exact. Use an oven thermometer to get the exact reading. Measure all ingredients using cups, spoons, and for mass production, use a weighing scale. After baking, cool for at least 10 minutes before removing from pans. Hot cakes are hard to handle and will deform, so be patient. To decorate, place the first layer topside down on a plate. Place one third of the frosting and spread using a spatula. Add the second layer on top of the first layer. Place the remaining two-thirds mixture on top of cake and decorate top first then the sides. When decorating, place your third finger in the center of spatula for easier handling. Store in the refrigerator or freeze in a box to keep frosting from melting, serve cold.

Carrot Cake

1. Preheat oven at 350° F or 175° C. Line 2-9 inch round pans with bake paper or grease one 10-inch Bundt pan or one 9” x 13” x 2” aluminum foil pan.

2. Beat in a bowl at high speed until creamy with mixer; add 1 cup softened Magnolia gold butter salted, 1 cup granulated sugar, 1/2 cup brown sugar, 2 tbsp. molasses, 1 tsp. each of baking powder, baking soda, cinnamon, salt.

3. When creamy, add 4 whole eggs to total 1 cup eggs.

4. Turn mixer to low speed and add 2 1/2 cups all-purpose flour until smooth.

5. Fold in 1/2 cup chopped pitted prunes previously soaked in 1/2 cup brandy or rum (at least 30 minutes), 1/2 cup chopped walnuts or cashew or peanuts, 3 cups grated carrots with skin on.

6. Fold in prepared pans and bake 25 to 30 minutes if using 2-9 inch round pans, 45 minutes if using 9” x 13” x 2” pans, 55 minutes for a 10-inch Bundt pan.

7. Serve or top with: Beat at high speed in a bowl: 225 grams cream cheese, 1/2 cup confectioners (powdered/icing) sugar; gradually add 1 cup very cold all-purpose cream, beating well after each addition.

8. Note: Mascarpone cheese may also be used in place of cream cheese. Peeled and grated young pumpkin (kalbasa) in place of carrots, which is now in vogue abroad.

Discovery of the Week

Duo has been cooking and baking up a storm with perfectly cooked steaks and fish. The sea bass, salmon belly, and salmon gazpachos are exceptional. The pan-fried foie gras salad and slow-cooked lamb shank Burgundy are my personal favorites. For those who love desserts and don’t want to feel guilty then you must try the sugar-free desserts. The service is fabulous and prompt, and I congratulate Chef Mau Arjona Jr. and his staff for a job well done. Highly recommended and offering value for money, Duo Steak House and Wine Bar is located at Serendra, Piazza McKinley Parkway Fort Bonifacio Global City, Taguig City. For reservations call 856-1200.

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