. . . Ginger Macadamia Coconut Carrot Cake, that is.
For a while now, I haven't really been experimenting with new recipes that call for things that I wouldn't ordinarily use like macadamias. But I got the urge to make this interesting sounding cake that I'd seen the recipe for in Isa Chandra Moskowitz's Vegan with a Vengeance. I borrowed it again from the library and was going to make a copy of the recipe. I turned to where it should have been only to find the page had been ripped out. In fact, multiple pages were gone. I was livid and disappointed at the selfishness and thoughtlessness of people. I was also bummed that I didn't have the recipe! But thanks to Google, I found it (and linked it above).
The cake almost never happened. Especially since at Trader Joe's I had to start putting things back after they were rung up since the tally was almost double what I had to spend. The macadamia nuts (and my guilty pleasure Trader Joe's Green Tea Mints) almost didn't make it home. In any case, I managed to do some decent pantry building and bought these two unnecassaries.
We really enjoyed the cake (I halved the recipe--I wasn't trying to use a whole half-cup maple syrup on some cake and we don't need that much cake anyway). I was afraid that it might just be too much "stuff" thrown in there but it was flavorful and delicious. A nice twist on carrot cake. I hand grated the carrots as per the suggestion of The Barefoot Contessa who said that shredding in the food processor makes the carrots, and consequently the cake, too wet. She's right. I only had to grate about 2 carrots, chopped a 1/2 cup macadamias and 1/8 cup candied ginger, tossed everything in the mixer and then 45 minutes, the cake was done.
A nice one to try although I don't think it's going to be one of my go-to cakes. I already have pretty solid carrot cake recipes (one that uses coconut and one that does not). It was fun to try a new dessert after such a long while.