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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

RUSTIC CARROT CAKE Recipe

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This recipe for RUSTIC CARROT CAKE is from Our Family Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Carrot Cake
1 cup butter, room temperature
cup sugar (dehydrated whole cane preferable)
cup honey
5 egg yolks
1 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
⅛ tsp. grated nutmeg
cup walnuts, chopped
1 cups carrot, shredded

Cream Cheese Frosting
8 oz. cream cheese
cup honey
1 tsp. vanilla
cup chopped walnuts
1 Tbsp. orange zest

Directions:
Directions:
Preheat oven to 350 degrees.

Carrot Cake

Combine the butter and sugar in a mixer. Whip until light and fluffy. Drizzle in honey and continue to whip. Add egg yolks one at a time. Add vanilla extract, flour, baking soda, cinnamon, nutmeg, walnuts and carrot. Continue mixing until combined.
Pour batter into parchment-lined or heavily buttered loaf pan. Bake for about 40 minutes. Check if done by inserting a toothpick into the middle of cake. When it comes out clean, remove from oven.
Let cake rest until cooled.

Cream Cheese Frosting

Combine cream cheese, honey and vanilla in a mixer until light and fluffy. Remove cake from pan and spread frosting on top garnish with walnuts and orange zest.

 

 

 

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