just a smidgen

Katie’s Vegan Carrot Cake

Carrot Cake

Malcolm Gladwell ( I’d like to be “Bodeswell” ) wrote The Tipping Point. “The tipping point is that magic moment when an idea, trend, or social behavior crosses a threshold, tips, and spreads like wildfire.” (Amazon)

It happens everywhere.. I’ve seen a batch of roasted pumpkin transform instantly into a flurry of cookies, muffins, soups and risotto.
Every artful Blogger’s post leads to another until there is a serendipitous proliferation of recipes like pumpkins scattered in a farmer’s field.

Just the other day one of my favorite writers posted his own recipe for risotto. Make sure to stop by Michael’s blog The Blissful Adventurer where his excellent photography accompanies skilled prose and poetry about food, wine and travel. It is indeed a “blissful adventure” to peruse!
Hopefully, he’ll teach me how to make Truffle Risotto next:D

♥

I’ve experienced other less auspicious Tipping Points:

1. When I attempt to carry absolutely everything out of my car and into the house, in one run.
I’ve got it all in one hand.. just.. have.. to pick up my.. cell phone.. yeah, the tipping point.

2. There are those lucky days, when you eat a little less and exercise a bit more and suddenly you’ve passed the tipping point and you start to lose weight!
or, maybe I’ve got that one backwards?

3. Then there’s those “not so patient days” when we reach the boiling er tipping point and explode in anger.
They do say if you pause, right at the tipping point before detonation, you can stop yourself. I know that to be true.

4. *Sigh  There’s the ever auspicious tipping point when one is celebrating
(That said, once again, if you pause, right at the tipping point before self-detonation, you can stop yourself from having.. another drink.. also true.. I think..)

Perhaps you’ve experienced some other tipping points?

 ♥

Sometimes life brings us to a rather substantial Tipping Point.. I prefer to call those Turning Points. You decide once and for all to make a big change..  it’s going to happen this minute and not a moment later. It’s exciting to stand on the cusp of an intentional change, ready to leap into everything life has to offer. This happens when you are born, married, turn 16, 18, 21, 30, 40, 50..

♥

My little “peanut” turned 21 this past week { she only weighed 5lb 2oz }!

Here is a wee slideshow..

I think the greatest measure of a person is the company they keep. I am so impressed by her friends.. I see gentle loyalty, kindness, humor, and down to earth friendship. These girls stand by each other.. no matter what!! (Thanks, Paige!!)

♥

To mark the occasion, I baked this massive Vegan Carrot Birthday Cake of Doorstop Proportions, ideal for sharing. It was decidedly as formidable a “carrot top” as I’ve ever made. I’m reading The Paris Wife and have absolutely fallen madly in love with the romance between Hemingway and his first wife Hadley.  ‘I wished I had died before I loved anyone but her … I loved her and I loved no one else and we had a lovely magic time when we were alone.’

I feel that way about this book..

I will always feel that way about my daughter..

and oddly, I do feel a wee bit that way about this cake
( it really was a lovely magic time when we were alone )

Take care to slice this cake into thin pieces.. too much and you’ll definitely hit the Tipping Point.. on your scales!!

Katie’s Vegan Carrot Cake
 
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Ingredients
  • 1 1/2 cups cooking oil
  • 2 cups sugar
  • 3 eggs (Vegan: for each egg substitute 1-1/2 ts(4.2g) Ener-G Egg Replacer mixed thoroughly with 2 tbsp (30ml) water)
  • 2 1/4 cups all-purpose flour
  • 2 cups shredded carrot
  • 2 cups flaked coconut
  • 2 cups walnuts, chopped
  • 1 cup crushed pineapple, drained
  • 2 tsp powdered cinnamon
  • 2 tsp baking soda
  • 2 tsp vanilla extract
  • 1 tsp salt
Instructions
  1. Preheat oven to 350° F.
  2. In a large mixing bowl, combine all ingredients in order using a large wooden spin, mixing well after each addition.
  3. Grease and flour three (3) 8? round cake pans. Pour batter evenly into all three pans. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  4. Move to racks and allow pans to cool completely before trying to remove. Once cooled, run a knife around the edge of each tin to release.
Vegan Tofutti Icing
  1. 4 oz earthbalance (vegan butter substitute) at room temperature
  2. 2 (227g) toffuti (vegan cream cheese substitute)
  3. 4 tsp vanilla extract
  4. 10-11 cups confectioners sugar
  5. Place a little icing on the serving dish so the cake doesn’t slide (I use cardboard cake rounds so I can move my cake easier.) Lay the completely cooled bottom layer down with the widest side down. Ice that layer, then lay the second layer on top, with the thinner side down. Ice the second layer and place the third and final layer on top. Thinly coat the sides and then the top of the cake using an offset spatula or knife. This is your “crumb coat”. Move to the fridge and allow this coat to set for about 15 minutes.
  6. To make decorative icing, ensure the icing forms stiff peaks. Use a large round icing tip in a large pastry bag. Squeeze three dollops/icing rounds down the side of the cake vertically. Using a spatula, smear each icing round horizontally. If you want a more delicate look, make smaller icing rounds and use a smaller offset spatula or knife. Continue around the cake. Finish the top as you wish. I think extra coarse coconut would have been pretty too!
  7. Allow the cake to set completely before slicing. Refrigerate any uneaten cake.
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