In High School, I had a teacher who would occasionally go off topic. Now, I know what you’re thinking. Don’t all high school teachers do that? Yes. But this teacher was especially talented at it. To make a long story short, they bounced out of their seat one day and wrote a carrot cake recipe on the board. Don’t ask me why, because I don’t remember. All I know is that this teacher wrote down a recipe for one of my favorite desserts ever, and I studiously wrote it down.
That said, I’ve never actually made this recipe before, because this is no ordinary carrot cake. The teacher absolutely vouches for it, but it’s “healthy”. You know what I mean. Unconventional ingredients. Nothing too outlandish, just a couple different types of flour. This teacher loved exercise as much as you probably love food, so I think they came up with this recipe as a way to indulge without ruining their fitness efforts. Trust me, though, when I say I wouldn’t share a recipe without thinking that it’s worthy of being shared. Let me know if you try it out!
Hoppy’s Favorite Carrot Cake
1 ½ cups spelt flour ½ cup almond flour 2 tsp baking powder ½ tsp salt 1 tsp ground cloves 2 tsp cinnamon 1 tsp allspice? (their handwriting was hard to read here… all I know is there were two L’s next to each other) 1 cup sugar (or stevia) 1/3 jar applesauce 3 eggs 1 bag raisins 2 grated carrots 1/4 cup walnuts (smashed – optional)
*Note: You can’t have a carrot cake without cream cheese frosting, but I don’t have one to recommend to you yet. Stay tuned, and comment the link to the frosting recipe you used!
Preheat the oven to 350°F.
In a bowl, whisk together the flours, baking powder, salt, cloves, and cinnamon.
In a larger bowl, combine the applesauce, eggs, sugar, raisins, walnuts, and carrots.
Stir the dry ingredients into the wet until just mixed.
Bake in a greased pan. Hoppy didn’t say for how long, so you’ll have to go by when it smells done until I test this out myself. At least 15 minutes, likely more.
Once it has cooled, frost generously with the cream cheese frosting of your choice.
While he was on his mission, my dad didn’t stop eating cookies. I’m sure the thought never even crossed his mind. Instead, at the very front of his little grey mission notebook, he wrote down what he could remember from his mom’s chocolate chip cookie recipe. The page is yellowed like an ancient document, spotted with the brown stains of being used constantly over the years. There are more recipes underneath it and on the other side of the page, but none of them quite compare to the omnipotence of this cookie. Wait, why am I describing it when you can see for yourself?
There it is. The ultimate recipe. Simplicity combined with chocolate and light, fluffy chewiness.
Photographic evidence. Now you *have* to make it.
Funny story time. Once when my brother was very small, we had fish for dinner. Afterwards, we made dad’s chocolate chip cookies together. My toddler brother picked up a container full of leftover fish parts and dumped it right into the cookie bowl. It wasn’t very funny at the time. We didn’t eat it. We didn’t give up, either. We simply started over, keeping all fish entrails out of reach this time. No one and nothing can stop my family from eating homemade chocolate chip cookies.
Not even fish entrails.
And with that, let’s take a look at the real recipe. The one in the photo is almost perfect, but it has too much salt and is a little vaguer than I’d like.
Dad’s Chocolate Chip Cookies
Makes: 3 dozen
1 & 1/3 cups butter 1 cup brown sugar 1 cup white sugar 2 eggs 2 tsp vanilla 3 & 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 bag chocolate chips
Preheat the oven to 350°F.
In a large bowl, cream the butter and sugars together.
Mix in the eggs and vanilla.
Add the flour, baking soda, and salt.
Stir the dry stuff together, then stir it together with the wet stuff until everything is well combined.
Stir in the chocolate chips. Taste the batter.
Put cookie-sized balls of the dough onto a well-greased (or parchment paper covered) baking pan, spaced evenly apart