As the winter days start to settle in and the wind is blowing snow around outside it's nice to have something to bring warmth and comfort to your taste buds. This is the final day of our carrot week and I decided we should go out with something delectable. This is actually the first time I have ever made a carrot cake. It's a dense, moist, dessert with a frosted cream cheese icing. Perfect for kids and adults alike.
I started by running all of my dry ingredients through a strainer. I also buttered my cake pans, lined them with parchment paper and then floured the inside.
I then shredded my carrots (made easy by a food processor). I actually was having a lot of fun and ended up with way too many carrot shreds.
I combined my wet and dry ingredients and placed half of the mixture into each of the baking tins.
I pulled the cakes out of the oven, tested them with a toothpick and then waited for them to cool. In the mean time, I made the cream cheese frosting and eventually assembled the cake.
Here's the final thing!
All photos by Robert Gontier. iPhone 6.
Rustic Carrot Cake
Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 60 minutes
Inspired by Martha Stewart's amazing Carrot Cake & Cream Cheese Frosting recipes (I slightly altered the recipe by adding 3 cups of carrots as well as a little more chopped pecans, cinnamon and ginger).
I'm calling this rendition of the recipe "rustic" because I chose to leave the sides of the cake unfrosted to give it a more rugged feel. I smashed up some pecans to sprinkle in the middle of the cake while I placed whole ones around the outside.
Here's a link to Martha's fantastic recipe here: