Food + Wine

Have Your Cake and Eat it….with a Spoon


Or come over to my place for a bite.  But only a bite.

*Carrot Spooncake

In a large mixing bowl, stir together…
-1 cup whole wheat flour
-1/2 cup yellow corn meal
-2 tsp baking powder
-1/4 tsp baking soda
-1 tsp kosher salt
-1 1/2 tsp ground cinnamon

In another smaller bowl, whisk together…
-4 large eggs
-3/4 cup light brown sugar
-2 tsp vanilla

Then slowly whisk in…
-1 stick unsalted butter, melted and cooled slightly

Slowly whisk the wet into the dry and stir until fully combined.

Fold in…
-3 cups tightly packed shredded carrots (about 8 carrots) 
-1 cup crushed pineapple

Pour the batter into a greased 8×8 inch glass baking dish

Sprinkle the top of the batter with…
-another 1/4 cup light brown sugar

Bake in a preheated 350 degree oven for 45-55 minutes, or until the edges have pulled away from the pan and the center has set.

Serve alone for a wonderful brunch item or as dessert topped with this…

*Cream Cheese Semifreddo
(Place a medium glass mixing bowl and your beaters in the freezer for about 10 minutes before you begin)

Using an electric beater (or a simple whisk if you want a good workout), whisk together…
-8 ounce brick neufchatel cream cheese, softened (I always use low fat)
-1 cup heavy cream, cold
-1/2 cup powdered sugar
-good splash vanilla
-a couple pinches kosher salt

Whisk until soft peaks form.

Place in a small container and freeze for 2 hours for the perfect consistency.

If you freeze it longer, it will be more firm but I suggest taking it out and letting it soften before serving.


….Perhaps you have no idea what I’m talking about.  Do you even know what I mean when I say Spooncake?  Yeah…I thought it would be kinda cool if I just forced you into making this with all sorts of yummy suspense and stuff.  But I was never good at being coy.  So here’s what you need to know-

Spoonbread is a Southern thing, it’s a cornbread based bread that is actually more similar to a Yorkshire pudding, or a cornmeal souffle…without the heavily beaten eggs.  It’s moist and dense and delicious.  You know what else is delicious?

Carrot Cake.

Carrot Cake is Delicious.  And my favorite.  So I just combined the two and came up with this.  It’s not too sweet, and it’s whole grain!  (Let’s just forget about the butter and focus on the whole grains, shall we?)  And the Cream Cheese Semifreddo tastes just like really good cream cheese frosting you would find on a really good carrot cake.  It’s awesome.

You should really try it.

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