Y'all can see that the flavor for the week is Carrots. While we acknowledge that carrots are a vegetable . . . in the south we love to turn them in to a sweet. (as with most things)
I am glad to see that the flavor profile includes butter, sugar, maple syrup and pecans. Marshmallows are not on that list ~ but that is clearly an oversight. They have also included tarragon, thyme, onions and celery. I am excited to see what everyone else has done with their carrots.
I have decided to stay true to my Southern cooking roots ~ and making a carrot cake ~ using the Flavor Bible as my guide. We have served more than a slice of two of Carrot Cake at the WhistleStop Cafe. I have listed all the recommended flavors are all in Caps.
3 cups unbleached all-purpose flour
2 cups SUGAR
1 teaspoon SALT
1 Tbs baking soda
1 Tbs CINNAMON
1 1/2 cups OLIVE OIL
4 large eggs, lightly beaten
1 Tbs VANILLA extract
1 1/2 cups shelled PECANS, chopped)
1 cups sweetened, shredded coconut
2 cups of finely grated CARROTS
1 cup of drained crushed pineapple
1/2 white RAISINS
8 oz CREAM CHEESE
6 Tbsp unsalted BUTTER
2 1/2 cups of confectioners' SUGAR
1 teaspoon VANILLA extract
2 Tbsp LEMON juice
Preheat oven to 350°F. Butter and flour two 9 inch cake pans.
Sift dry ingredients into a bowl. In a large mixing bowl, combine oil, eggs, and vanilla. Beat well. Add dry ingredients until smooth. Fold in chopped pecans, coconut, carrots and pineapple.
Pour the lumpy batter into pans. Bake for 45 minutes Until done. Cool on a cake rack.
To make the frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.
Once cakes have cooled, frost with Cream Cheese frosting.
Using shaved carrots, put into ice water, decorate with carrot swirls. This cake is chock full of carrots ~ that has to make you feel good about a slice!