It probably come as no surprise to everyone that we are having a much smaller gathering for Thanksgiving this year – just like most of the country. We still want to make a fuss, cook way too much, and spend quality time with certain family members. You too I bet.
These circumstances happen to work out perfectly for me since I don’t love turkey, sorry just don’t. I will be making a spatchcocked herbed chicken, that I love. While we are at it, not making stuffing – takes forever and I have a better, easier swap for that – my Sage Polenta Cake, same flavor profile as stuffing and super easy, and fabulous leftovers. Don’t get nervous honey we are still having some form of Brussels sprouts and mashed potatoes and gravy with that, it is Thanksgiving!
In the past, I would make always make two desserts, the first something either pumpkin or apple, the second usually a cheesecake, both I can whip up a day or two in advance, just to ease the sheer volume of dishes required on the actual day.
With that criteria in mind, and no confines of tradition to adhere to, this year will be enjoying this Carrot Currant Cake. It fits our smaller than usual holiday needs perfectly.
The only problem I foresee with serving one dessert – there might not be any left to enjoy the next day for breakfast……..
- 4 eggs
- 1 cup of brown sugar
- 1 teaspoon of vanilla extract
- 1/3 light olive oil
- 2 2/3 cups almond meal
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 teaspoon baking powder
- 1/2 tsp kosher salt
- 3 - 4 medium carrots, peeled and grated to equal about 2 cups
- 1/2 cup shredded or flaked coconut
- 1/2 cup currants
- 1/2 cup chopped pecans, optional
- confectioners sugar for dusting
Heat oven to 325 degrees, line a 9" or 10" springform pan with parchment paper and grease well, set aside.
Using a stand or hand mixer beat eggs, sugar and vanilla together, approx. 3-5 mins.
In the meantime grab a medium size bowl and add the oil, almond meal, spices, salt, baking powder, carrots, coconut, currants and nuts if using. Mix well until all ingredients are incorporated.
Fold in the egg/sugar mix.
Pour into prepared pan and bake for 1 hour 10 minutes.
Remove from oven and let rest a few minutes, now run a small sharp knife around the edges before you release the cake from the pan.
Place on wire rack to cool completely then dust with confectioners sugar.