spiced carrot cakes with candied carrots - FineCooking.com

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Cook The Issue #97
COOK THE ISSUE #97

spiced carrot cakes with candied carrots

By beccaporter, member

January 19th, 2009

I finally gathered all my supplies for these little cakes. I ordered the molds from Amazon (fantes was out of stock), I picked up the julienne peeler from Bed, Bath, and Beyond, and bought fresh carrot juice from my local bakery.

I was not sure I would love the star anise. I have only used it a time or two before. I was happily surprised. The cakes were moist and flavorful and the candied carrots were so beautiful. I cannot wait to make these again for a special occasion.

Recipe Used: spiced carrot cakes with candied carrots


posted in: Gallery, Cook the Issue 97, Carrot Cakes
Comments (3)

wheatprincess writes: Hey, beccaporter,
Thank you for gathering all the ingredients and tools and trying out the recipe. I thought these cakes looked super-duper and I have been thinking of assembling all this stuff myself. It is worth it if the results are memorable. The traditional carrot cake is out of this world but these new pastry chefs take desserts to another level. As the old Girl Scout round goes, "Make new friends, but keep the old. One is silver and the other gold."

Wheat Princess Posted: 12:31 am on January 23rd

beccaporter writes: No problem. This is just what happens when you are obsessed with food and baking like I am... ;) They were lovely. Posted: 11:51 am on January 20th

DMickelsen writes: Hi Beccaporter,

Your cake looks wonderful! Just like ours did in the test kitchen. Thanks for going to the trouble of getting molds and peelers and juice and all... Posted: 10:17 am on January 20th

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COOK THE ISSUE - FEBRUARY/MARCH 2009

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