Comfort Foods and Carrot Cakes

What is your favourite comfort food? 

 "Our Favorite Foods" has been a topic with my family and friends lately.
What foods trigger your happy memories?  Did your grandma make a special treat just for you? What kind of things did you first learn to cook? Have you shared meals that were special dates with your partner? Did you have a favourite restaurant? Our sense of smell and taste connect to our memories in very special and sometimes emotional ways.

My husband and I started dating very young; in fact, I was still in high school. The convenient place to go was a little 10 table restaurant about a 10-minute walk from my house at the end of my street. We almost always got a pepperoni and mushroom pizza. I don't remember how we originally came to make that pizza choice, but it was a decade later before we realized that neither of us really loved that type of pizza and we were just ordering it to make the other happy. That pizza is now a comfort food for both of us because it was part of a happy, loving and secure time with a full future ahead of us.


In difficult times like we are experiencing now, people are looking for comfort and security as they try to deal with the emotional and physical stress around them. Food is one thing we need to deal with each day, so it is natural to try and make choices that give us comfort.

People are currently challenged by problems obtaining food from stores. We are concerned about making our food healthy and nutritious and as the true economic impact is becoming apparent we also want to look at getting the most for our money. More people are finding time to cook while sheltering in place, and we are trying to use what we already have in our homes.  I keep thinking of the families before us that survived the great depression and the shortages and rationing that occurred during the war years.  They found amazing ways to work with what they had and working together rose to the challenge of getting through those difficult times.

A month ago, on a cold Manitoba day, my coworker and I made homemade vegetable soup at work with our seniors. It was an enjoyable experience getting a 10 out of 10 from participants. The warm smell of soup in the hallway was enticing to everyone going past. We had leftover uncooked carrots, and that generated a whole discussion about what we should do with those carrots. Make more soup? Stew? Then someone said Carrot Cake and the rest was history. There was a massive agreement that the best thing to do with carrots was to make a cake! That followed with a discussion about what is the best way to make a carrot cake. Will it be raisins or walnuts, cinnamon or nutmeg, and how about icing?

I have a lot of carrots in my home right now, so I dug out my own favourite simple carrot cake recipe. The house smells Yummy. Give it a try, use what you have and change it up to make it your own. I like to make it as a loaf or as cupcake/muffins for extra easy snacks. This recipe freezes very well too.

The Coopers' Carrot Cake

Ingredients:

• 3/4 cup sugar
• 1 cup canola oil 
• 3 eggs
• 1/2 tsp vanilla

• 1  1/3 cup  all-purpose flour
• 1  1/2 tsp baking powder 
• 1  1/2 tsp baking soda
• 1/2 tsp salt
• 1  1/2 tsp cinnamon
• 1/2 tsp nutmeg

• 2 cups grated carrots

Method
Preheat the oven to 350° F or 180° C

• Beat the sugar and oil in your mixing bowl 
• Continue beating and add the eggs one at a time
• Add vanilla
• Add in the next 6 dry ingredients
• Stir to mix
• Add in the grated carrots
  
• Pour your batter into a greased 9 by 13 cake pan. 
• Cook for about 40 to 45 minutes until a toothpick comes out clean from the center. 
  
• Let cool and then frost if desired.

Basic Cream Cheese Frosting

Ingredients:

• 8 oz brick of softened cream cheese  
• 1/4 cup of butter 
• 1 tsp vanilla 
• 2 cups icing sugar

Method

• Using an electric mixer, combine the cream cheese, butter and vanilla  in your mixing bowl
• Add icing sugar and beat until it is fluffy 
• Frost your cake. 

Note that you can add other flavourings to your frosting, and you can stir in other items at the end. One of my favorites is to substitute coconut flavouring for the vanilla, and beat in some shredded coconut  to make a cute Easter cupcake treat, especially if you add mini chocolate eggs on top.

Carrot image courtesy of Pixsabay