Hi there,
I'm very, very delighted to share that we are returning to book tour this Autumn with a round of tastings and signings across the Northeast. Get your copy of Eating at Home, then join us for that Fall feeling on tour:
Links for more details and tickets are here:
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OCTOBER 2: RHINEBECK, NY @ COUNTRY LIVING FAIR SIGNING AND PANEL CONVERSATION (TICKETS)
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OCTOBER 3: NEW YORK,NY @ UNION SQUARE GREENMARKET WITH KITCHEN ARTS & LETTERS, SIGNING AND SAMPLING 11A-1P
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OCTOBER 6: WILTON, CT @ FOLKWAYS WINES IN CONVERSATION WITH ALISON CAYNE (TICKETS)
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OCTOBER 7: PHILADELPHIA, PA @ BINDING AGENTS SIGNING AND CONVERSATION (TICKETS)
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OCTOBER 14: SOMERVILLE, MA @ WILD CHILD WINE + BOOKS IN CONVERSATION WITH CYNTHIA GRABER (TICKETS)
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NOVEMBER 5: MONTREAL, QC @ LIBRAIRIE SAINT-HENRI SIGNING AND CONVERSATION (TICKETS LINK TO COME)
To celebrate, we're sharing a Golde-inspired recipe exclusively from Eating at Home. You could try adding one of our Turmeric Latte Blends to the icing, or better yet: spice the cake with 2 teaspoons of the blend in place of the cinnamon and nutmeg.
Enjoy! - Trinity
photo credit: Dane Tashima
CARROT CAKE WITH LEMON TURMERIC ICING
Makes one 8½ by 4½-inch loaf
I love carrot cake because it’s designed to be loaded up with veg and nuts. My favorite is just sweet enough, and swaps a classic thick frosting for a zingy golden icing. The loaf format makes this bake a little more casual than a multitiered slice, encouraging us all to have a little more carrot cake in our lives.
CAKE
10 tablespoons (140g) unsalted butter
¾ cup plus 1 tablespoon (165g) light brown sugar
3 eggs, at room temperature
1 teaspoon vanilla extract
1⅔ cups (200g) all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon sea salt
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon freshly grated nutmeg
3 medium carrots, scrubbed, trimmed, and coarsely grated (about 2 cups/200g)
¾ cup (100g) finely chopped walnuts or pecans
¼ cup (35g) raisins
ICING
4 ounces (113g) cream cheese, at room temperature
4 tablespoons (55g) unsalted butter, at room temperature
1 teaspoon grated lemon zest
¼ teaspoon sea salt
½ cup (56g) powdered sugar
½ teaspoon ground turmeric
2 tablespoons fresh lemon juice
For the cake:
Preheat the oven to 350°F.
Melt the butter in a medium pot on the stove over medium-low heat. Turn off the heat. Scoop out 1 tablespoon and use it to grease an 81⁄2 by 41⁄2-inch loaf pan. Line the pan with a sheet of parchment paper along the longer sides, leaving at least 1 inch overhang.
Pour the rest of the melted butter into a large bowl. Use a whisk to beat in the brown sugar until the sugar has dissolved. Beat in the eggs and the vanilla until smooth.
In a small bowl, whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg.
Use a spatula to fold the dry mixture into the wet mixture until just barely incorporated (there should be streaks of flour). Fold in the carrots, walnuts, and raisins until just combined (the batter will be thick). Scrape the batter into the prepared pan and smooth the top with the spatula.
Bake until a cake tester inserted into the center comes out clean, 55 to 65 minutes.
Let the cake cool in the pan for 20 minutes, then pull it out by the parchment sling onto a rack to cool completely.
For the icing:
In a bowl, combine the cream cheese, butter, lemon zest, and salt and use a whisk to beat until very smooth. Slowly beat in the powdered sugar and turmeric until light and creamy in texture and yellow in color. Slowly whisk in the lemon juice until the mixture is looser and drizzle-friendly.
Remove the parchment from the cooled cake and set it on the wire rack, over a sheet pan to catch drips. Spoon the icing over the cake to coat the top, letting it naturally drip down the sides. Refrigerate for at least 1 hour to let the icing set a bit, or serve immediately, using a serrated knife to cut thick slices.
