The movement of the spoon filled his eyes with wonder, and his mouth opened as wide as possible. Mashed beets surrounded his precious lips like a first attempt at applying lipstick in a moving vehicle. His chubby fingers curled and tightened, and the bright green of a prematurely cut avocado squeezed through the opening of his tiny fist. The enterprising dog waited under the table patiently, hoping for fallen splatters of purée. “Now you’re just playing,” she scolded in jest, pushing the plate beyond his stubby reach.
When I first met The Urban Farmer’s future farmhand, aka his nephew, he was a mere string bean tucked in a pod, living off milk alone. Now he’s a chubby, little, army-crawling sweetpea eating yams, avocados, spinach, pears, apples, beets and even caviar on a very special occasion! Think about that leap, from liquid to colors, textures, and tastes. No wonder we approach food playfully when we are young!
Food is exciting, but eventually, even the most supportive mama has to intervene. Her desire to wear a shirt without spit-up stains or Gerber greens surpasses the amusement of a baby discovering his hands and how they clumsily wrap around this thing called a spoon. On our epic journey from milk to solid foods, there comes a point when the all-knowing adults reprimand, “don’t play with your food.”
I may not have a beet-stained face or squish avocado through my fist, but there is a sense of play I find in baking. A cake is like a blank page, and nature has given us so many ways to color. Why cheat and resort to artificial dyes and sugars? Just looking at a baby’s dinner, I saw so many inspirational hues. His “dessert” was spoonfuls of avocado, which led me to thinking, what other vegetables can we eat for dessert? Sure, there’s carrot cake, but what about carrot frosting?
Now we are playing with our food!
Flourless Chocolate Cardamom Torte with Roasted Carrot Cream Cheese Frosting
About This Recipe: Whipping egg whites into stiff peaks for the cake will take a long time, (i.e.: the length of a classic Bob Dylan folk anthem), but don’t lose heart. Fluffy egg whites make all the difference in this torte. The frosting starts by roasting carrots (follow this recipe but stick to the orange, red & yellow carrots for color purposes). Then simply puree the roasted carrots until smooth. For the frosting application, I used a #32 pastry tip. Have some piping fun, or simply spread with an offset spatula.