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Crew’s Mess: by Capt. John Wampler
It is said that necessity is the mother of invention. But in my galley, it is imagination and inspiration that provide the nexus for success.
Today, I juiced six large carrots in a Cuisinart Juice Extractor. What remains besides a small pitcher of delicious juice are two cups of carrot pulp in the pulp container. Instead of running this down the InSink-a-Rator, I got to thinking that there must be something I can do with the carrot pulp. It wasn’t long before a lightbulb went off.
Over my decades as captain cruising The Bahamas, from time to time a trip to Harbour Island comes up. On larger vessels, one of the several pilots at Spanish Wells is employed to guide the yacht through Devil’s Backbone and the flats leading to what the Bahamians call Briland, the original crown capital of the Bahamas during America’s war for independence.
One of these pilots, Little Woody, brings along a loaf of his wife’s excellent Bahamian carrot cake as a gift for hiring out his services. So, with some inspiration and imagination, I used the pulp from the juicer to make the batter. (A regular carrot cake recipe normally calls for grated carrot.) The outcome isn’t anything less that scrumptious and moist.
For the cake
2 cups granulated sugar
1 1/2 cups oil
2 cups flour
1 tsp. baking soda
2 Tbsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. cardamom
1 tsp. salt
2 cups pulp from carrots (or shredded carrot)
1 cup crushed pineapple, drained
2 tsp. vanilla extract
1/2 cup walnuts, chopped
1/2 cup shredded coconut
1/2 cup golden raisins
For the frosting
1 8-ounce package cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar, sifted
1/2 tsp. vanilla extract
Preheat oven to 350 degrees F.
Mix the granulated sugar with the oil and eggs until smooth.
Add all of the dry ingredients and mix well.
Fold in the carrots, pineapple, vanilla, walnuts, coconut and raisins.
Spray the inside of six mini loaf pans with non-stick. Spoon the batter into pans about three-quarters to the top.
Place the pans on the middle rack of the preheated oven and set timer for 50 minutes. When an inserted toothpick comes out clean, the loaves are done.
Remove from oven and let cool overnight.
Remove from pan and sit loaf on its side. Trim off the bump on the top. Return to pan.
To make the frosting, cream together the cream cheese and butter. Gradually add powdered sugar and vanilla, mixing until smooth. (Refrigerate any leftover for waffles or crepes.)
Top each carrot cake with a generous serving of frosting. Cover and refrigerate.
Capt. John Wampler (www.yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome below.