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Thursday, April 18, 2013

P is for Please....Give Peas A Chance #atozchallenge

Welcome Guest Blogger Katherine from Please Give Peas A Chance Blog 

The last cake I made like this was the chocolate cake with a layer of mint chocolate cheesecake in it. You can see the full post HERE.

I made two of these carrot cakes, a round and a square. (It's a long story, had to do with no cake pans, and what not. In the end I dropped a layer on the floor and had to toss it, so I had enough extra batter to redeem myself.) I will say this tastes better fully thawed. I tried to reduce the sugar quite a bit in both the  Carrot Cake, and Vanilla Bean Cheesecake when making this. Which I thought was a total disaster- the carrot cake part could have used a bit more sugar, but paired with the icing it was good for us. The first slice of this I had it was a little frozen so the cheesecake
wasn't creamy, it was icy. I thought I had totally messed up! But when
it was fully thawed it was creamy and I didn't think it needed any more
sugar and the texture was perfect for us. I don't like overly sweet cakes though. This is Carrot Cake is still our favorite cake, DH said I should make more cake with no cheesecake. I love the cheesecake, but wanted a regular (bleached) all purpose flour cake :P . Just like the Chocolate Mint Cheesecake Cake, this is cake/cheesecake/cake/frosting. I don't put extra frosting between the layers of cake. Just an FYI for assembly.
The candied carrot curls on top were easy to make, and I got a great simple syrup for my tea out of it. The recipe for that is below.

Give Peas A Chance Ginger Candied Carrot Curls

3-4 carrots (depending on size)
1 1/2 cups granulated sugar
1 cup water
1 few slices of ginger- fresh or crystallized about one inch rounds

  1. Peel the carrots. Then take the peeler and long strips with it.
  2. Put the sugar, water, and ginger in a pot. Bring to a simmer until the sugar is dissolved.
  3. Add carrot slices to the pot, bring to a simmer.
  4. Preheat the oven to 275 degrees.
  5. Simmer for 15 minutes or until the carrots are just pliable and not crisp.
  6. Drain the carrots and ginger. RESERVE the yummy simple syrup.
  7. Line a rimmed baking sheet with parchment paper.
  8. Place the carrots on the parchment paper. Lay them out in a single layer, not touching.
  9. Place them in the oven for about 20-30 minutes.
  10. Take the carrots out of the oven while still pliable, but not wet.
  11. Shape them into curls - I used a chopstick.
  12. Gently slide the carrots off of the chopsticks.
  13. Bake them for another 10-15 minutes until they set.
  14. Cool. Keep these in a dry place. 

Give Peas A Chance BEST Cinnamon Vanilla Bean Frosting

 (I frosted two cakes with this)

4 packages of cream cheese, softened

1/2 cup unsalted butter, softened

2-3 teaspoons vanilla bean paste - or like a tablespoon

2 teaspoons cinnamon

4 cups of sugar (powdered) I may have used 3 1/2

  1. Beat the cream cheese and butter with a wire whisk attachment on a stand mixer, or use a hand mixer. Beat until light and fluffy with no lumps.
  2. Add vanilla and cinnamon. Beat well.
  3. Slowly add in powdered sugar. Mix well.
*A note about powdered sugar, if your frosting is runny, do NOT add more powdered sugar, that will make things worse. This is why I add a little sugar at a time to check consistency.

Oh my gracious alive I am drooling over here now......licking my screen

1 comment :

  1. That looks wonderful. Blogging is seriously affecting my attempts to make cake - positively! Must pin this to my cake board :)
    Happy A to Zing!
    Jemima at Jemima's blog


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