Carrot cake…because carrots are in season and they are ‘healthyish’, aren’t they? Well, I think so. I discovered a gorgeous recipe on food52 which I continue to make with a few tweaks – namely upping the spices.
I made this for a party, frosted it with lemony cream cheese and decorated it with glazed carrot ribbons and mints that were part carrot, part candle. Sooooooooo so delicious, and a great way to use seasonal produce.
Begin with some cake.
Slather lemony cream cheese over the top, palette knife and all. I like to frost just the top and let it scallop wildly down the sides.
And then, I lay – very carefully, candles and ribbons of glazed carrots.
And top with the mint ‘wick’…
The result fills my heart with pleasure – I feel accomplished.
At the ‘party’, it sported a single candle.
Before I cut into wedges and served.
It was delicious. The cake is soft, spiced, warm…the cream is citrusy and fresh, sweet and cool. I love, love, love it. And I’ve began to build on its success – like in my Agbalumo Carrot cake.
I hope you enjoy the recipe. Do you have a favourite carrot cake? Please share xxx