{"id":274,"date":"2020-08-31T17:28:45","date_gmt":"2020-08-31T21:28:45","guid":{"rendered":"http:\/\/www.salticid.com\/kogblog\/?p=274"},"modified":"2020-08-31T18:18:30","modified_gmt":"2020-08-31T22:18:30","slug":"carrot-cake-from-iconica","status":"publish","type":"post","link":"https:\/\/www.salticid.com\/kogblog\/2020\/08\/carrot-cake-from-iconica\/","title":{"rendered":"Carrot cake from Iconica"},"content":{"rendered":"

The time between eating and writing is stretching. I’ve also had two muffins (peach-ginger by Tart from Northampton Coffee, raspberry almond from Sylvester’s) and a scone (maple nutmeg oat from Hungry Ghost) which I didn’t blog. So this experiment is probably drawing to an end, as expected. An important aspect of evolution\/maturity for me is to recognize that I have way too many ideas to fully carry out in a human lifetime, and it’s not a failure to start many and only finish a few. But what I might try first is just focusing on cake. When I first had the notion to do something like this, pre-pandemic, I wanted to focus on one type of baked good at a time, starting with almond croissants – like Nosh and Nibble’s ranking of them in the Vancouver area<\/a>, which I just found – so I could start with cake. We’ll see.<\/p>\n

\"Carrot<\/a>I had already had Iconica<\/a>‘s carrot cake, which they describe specifically as “Carrot Cake w\/ Ginger + Walnut: 3 layer; yogurt + honey cake, lemon + turmeric cream cheese frosting,” so I knew it was good. The frosting’s bright yellow color is a little shouty because of the turmeric, but it’s a lovely contrast with the dark brown cake, and as usual it’s not tooth-achingly sweet and there’s just the right amount (nor does it taste of tumeric in a detectable way). Note my slice got a little banged up in transit, plus I’m not a food photographer! Texture great, flavor amazing – I think maybe it’s the honey that lingers as a sort of unplaceable yummy aftertaste? It makes me want more, and I did eat it a little faster than I meant to. But one of the things I particularly appreciate about Iconica’s style of cake is that while they taste super-delicious, they don’t have that extra level of butter\/sugar\/grease that some “indulgent” baked goods have, and as a result my body has never regretted the eating of them. It helps that the slice is the right size to be a satisfying serving and not a temptation to eat too much. Anyway – high marks!<\/p>\n