Karrot Keiki (carrot caketons, cream cheese-currant-walnut balls, pear sesame salad, sesame vinaigrette)

This recipe comes from Demolition Desserts (Ten Speed Press, October 2007) by Elizabeth Falkner, Chef and Owner of Citizen Cake, Citizen Cupcake, and Orson.

Serves 6 to 8

Carrot Caketons

1/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/4 cup plus 3 tablespoons canola oil
1 large egg
1 1/2 cups peeled, shredded carrot (from about 2 large carrots)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt

1. Position a rack in the center of the oven and preheat to 325˚ F. Butter and flour a 4 1/2 by 8 1/2 by 2 3/4-inch loaf pan (or similarly sized 1 pound loaf pan).

2. In a medium bowl, whisk together the granulated and brown sugars, oil, and egg until thoroughly combined. Whisk in the carrot. In a large bowl, sift together the flour, baking powder, baking soda, and cinnamon, and then add the salt. Whisk the wet ingredients into the dry ingredients just until combined. Pour the batter into the prepared pan.

3. Bake the cake for about 30 minutes, or until a skewer or toothpick inserted into the center comes out clean and dry. Let the cake cool in the pan on a cooling rack for 10 to 15 minutes, and then turn the cake out onto the rack and let cool completely.

Cream Cheese-Currant-Walnut Balls

1/4 cup dried currants
2 tablespoons water
1 8-ounce block cream cheese, at room temperature
3/4 cup walnut halves, coarsely chopped

1. You can do this on the stove top or in the microwave. On the stove top, combine the currants and water in a small saucepan over medium heat. When you notice small bubbles in the water, after about 1 minute, remove the pan from the heat and let cool for 20 minutes. The currants will soak up the water and plump up. If you prefer to use the microwave, put the currants and water in a microwave-safe container, cover with plastic wrap, and microwave for 40 seconds, then let stand for at least 20 minutes to allow the currants to absorb the water. (If you like you can do ahead and make the sesame vinaigrette while you are waiting for the currants to plump.)

2. In a food processor (a small one if you have it), combine the currants and cream cheese and process until the currants are chopped and distributed throughout the cheese. (If you don’t have a small food processor just chop and mash the currants with a small chef’s knife on a cutting board and stir them into the cream cheese). Cover and refrigerate for 30 minutes to 1 hour, or until the mixture is well chilled, or overnight.

3. Spread the walnuts on a plate. Roll the cheese mixture into 8 balls, each a little bigger than a golf ball, and then roll the balls in the chopped walnuts. Arrange on a plate and refrigerate until you are ready to plate the dessert. (Be sure to serve them the day they are made, as the walnuts will soak up moisture.)

Sesame Vinaigrette

1 teaspoon honey
1/8 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 teaspoons rice vinegar
1 tablespoon canola oil
1/2 teaspoon toasted sesame oil

In a small bowl whisk together all ingredients. You should have about 3 tablespoons.

To plate the dessert

2 or 3 ripe but firm Asian, Bosc, or Anjou pears
3 to 4 tablespoons carrot brunoise (precisely, finely diced carrot)
3 to 4 tablespoons unsweetened large dried coconut flakes
1 to 1 1/2 teaspoons black sesame seeds

1. Trim the cake of any brown edges and cut half of the cake into 1-to 2-inch cubes (wrap up the rest of the cake and set it aside for another use, but be sure to eat it within a day or two.)

2. Using a vegetable peeler, peel the pears. Then continue to “peel” the fruit, turning as you go to create ribbons of pear for the salad. Wider ribbons are better. Divide the pear ribbons evenly among the plates and drizzle a little vinaigrette over them. Place 3 cake cubes on each plate, spacing them well apart. Place a cheese ball in the center. Garnish the plate with a sprinkle of the carrot brunoise, coconut flakes, and black sesame seeds.

Minimalist Version: Serve the cake with the cream cheese balls and a sprinkling of coconut.

This recipe was demonstrated as part of the Market to Table events organized by CUESA, the Center for Urban Education about Sustainable Agriculture. www.cuesa.org.