If you’re a gardener, now might be just about the right time to start pulling up some of your carrots. And what could be a better use for fresh carrots than this gorgeous carrot cake with “cream cheese” frosting? Mm. A deliciously moist carrot cake is one of life’s great pleasures. It really is a testament to this maybe under-appreciated little root vegetable that it can compete on the same stage as chocolate cakes and fruit cakes and hold its own. And with a delectable lemon cashew frosting, you’ll be hard pressed to find a better cake anywhere. |
If you’re a gardener, now might be just about the right time to start pulling up some of your carrots. And what could be a better use for fresh carrots than this gorgeous carrot cake with “cream cheese” frosting? Mm. A deliciously moist carrot cake is one of life’s great pleasures. It really is a testament to this maybe under-appreciated little root vegetable that it can compete on the same stage as chocolate cakes and fruit cakes and hold its own. And with a delectable lemon cashew frosting, you’ll be hard pressed to find a better cake anywhere. |
Ingredients
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Lemon Cashew “Cream Cheese” Frosting
Carrot Cake
Servings:
Units:
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Directions
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NOTE: Below is a double frosting recipe since it would be a crime to run out of frosting mid-cake prep. I love the extra in breakfast parfaits, as smoothie topping & as a divine mousse. However, feel free to cut this recipe in half if you wish.
You can (& should) make this cake a day or two in advance as the flavors meld & become even more fantastic with each additional day.
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