COOK THE ISSUE #97

Spiced Carrot Cakes with Candied Carrots and Pistachios

By Pielove, member

February 18th, 2009

My four-year-old was deeply upset that I was actually making a cake without frosting-- that is just plain wrong in the kiddie universe. I was quite prepared to dislike this recipe with its fussy preparation (reducing carrot juice, give me a break!) and I certainly wasn't going to buy any special equipment. Kudos to Legalcat for suggesting mini muffin tins-- it gave a very cute result. So after all my grumping, I found that this was really delicious-- the star-anise infused syrup combines with the little spicy cakes to make a complex, not-too-sweet, very adult dessert. It would be perfect after a heavy, or asian-inspired (Vietnamese, to resonate with the star anise) meal. I would happlly make it again, and I may have to since I got the carrot juice at Costco, so I have TONS left over. Any suggestions for using up extra carrot juice? Maybe a cocktail?

posted in: Gallery, Cook the Issue 97

jaclyne writes: Hi Pielove, I still have about 8 dishes and a few more soups left...I'm getting a little "souped-out" though...keep on truckin'! I keep wondering what I'll do when this all ends...it's been too much fun!
Posted: 6:54 pm on February 21st

MarvelousKT writes: We loved these as breakfast muffins too! Pie, your 4 yr old is a lucky kid that he/she is getting to try all these wonderful foods and develop an appreciation for cuisine at a young age!!! I've finished cooking the issue but still have to post a few before I take off for a 10 day business trip tomorrow at o'dark thirty. Thanks, Pie, for your wonderful posts!!! I've enjoyed them immensely. If you get a chance can you tell me the name of the bakery so we can go there when we come up to Gioco to celebrate. Thanks!! Kate Posted: 1:44 pm on February 21st

Pielove writes: Hey jaclyne! I have one chicken saute and maybe a couple of vegetable soups to go. How about you? I have slowed down the pace quite a bit-- I'm not ready to let go yet!

pie Posted: 10:49 pm on February 20th

jaclyne writes: Hey pielove, I've loved reading your posts and comments. Just wondering where you are in the cooking and how long I'll still have you around for! Posted: 10:27 pm on February 19th

legalcat writes: Pie,
You most definitely deserve a cocktail - those are gorgeous! Try a little Carrot-Ginger-Vodka Martini, shaken!
Legalcat Posted: 9:36 pm on February 18th

jaclyne writes: oh, yours look adorable!! I just want to give them a little pinch or something:) The scattered pistachios look lovely too. Posted: 8:16 pm on February 18th

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COOK THE ISSUE - FEBRUARY/MARCH 2009

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.

For the complete contest rules, click here.

Spiced Carrot Cakes with Candied Carrots and Pistachios

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