Inside-out Carrot Cakes

Inside-out Carrot Cakes
Photo by Annabelle Breakey

Ingredients

  • 1/8 teaspoon freshly, finely ground black pepper
  • 5 ounces cream cheese, softened
  • Pinch ground cloves
  • ½ teaspoon cinnamon
  • 1 large egg
  • ½ cup firmly packed light brown sugar
  • 1/8 teaspoon freshly, finely grated nutmeg
  • + 12 more ingredients
    • 1 teaspoon heavy cream or milk
    • ¼ teaspoon kosher salt
    • 2/3 cup powdered sugar
    • 1 ½ medium carrots, peeled and shredded on the fine side of a box grater (to yield 1 cup)
    • ¾ cup all-purpose flour
    • ¾ teaspoon vanilla, divided
    • ½ teaspoon baking soda
    • ¼ cup sour cream
    • 6 tablespoons vegetable oil
    • 3 tablespoons unsalted butter, softened, plus more for cookie sheets
    • 1 teaspoon ground ginger
    • ¼ cup unsweetened shredded dried coconut

1. Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment. 2. In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 tsp. vanilla; stir in dry ingredients ...

View full recipe at My Recipes

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