COOK THE ISSUE #97

spiced carrot cakes with candied carrots

January 19th, 2009 in Gallery

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, Carrot Cakes, Cook the Issue 97

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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Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

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spiced carrot cakes with candied carrots

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