This is going to be a quick “cook the book” post. I am all for incorporating vegetables into cakes, be it zucchini, sweet potatoes, or in this case, carrots. On an whim, I purchased a juicer not too long ago and would like to incorporate the pulp of my fruits and veggies into a cake some time. If anyone has recipes for this, please do drop a note!
Anyway, I went home for my dad’s birthday, and rather than making a vegan cake for him as I have done in the past, I tried a carrot cake from Pichet Ong’s The Sweet Spot. This recipe calls for canola oil in addition to butter in the batter. The frosting has some cream cheese, sour cream and lime zest in it, and prior to spreading it, the cake is sprinkled with rum-soaked raisins. I decorated the top with carrot slivers soaked in a sugar water syrup for a very rustic look.