Ingredients:
Carrot Cake with Cinnamon Citrus Cream and Candied Carrot Curls
I thought of a lot of tasty treats I could do with carrots, but I just couldn't get myself out of thinking carrot cake, in some shape or another. So, with limited time, I decided to do a little elevated, individual carrot cakes, with a slightly cinnamon and orangey mascarpone cream, with candied carrot curls and pecan.
For the carrot cake, you'll need:
3 cups fresh grated carrots (4 large or 6 medium)
2 cups cake flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
1.5 cups sugar
2 tsp vanilla extract
4 eggs
1.25 cups canola oil
3/4 cup toasted chopped pecans
Now grate up your carrots and get your mise en place (get your stuff out and measured). Preheat your oven to 350 degrees F.