Spiced Carrot Cakes with Candied Carrots

Spiced Carrot Cakes with Candied Carrots
Photo by Scott Phillips

Ingredients

  • 1 1-inch piece fresh ginger, peeled and finely grated
  • 1-½ tsp. ground allspice
  • 2 large carrots, peeled and cut into long julienne strands to yield 1 cup
  • ½ tsp. ground star anise
  • 2 cups carrot juice
  • 1 tsp. ground cinnamon
  • ¼ tsp. table salt
  • + 9 more ingredients
    • 1 whole star anise
    • 1 cinnamon stick
    • 2 large eggs
    • ½ tsp. baking soda
    • ¼ cup packed light brown sugar
    • 2 cups granulated sugar
    • 6-¾ oz. (1-½ cups) unbleached all-purpose flour; more for the molds
    • ¼ cup chopped unsalted pistachios (for garnish)
    • 3 oz. (6 Tbs.) unsalted butter, softened; more for the molds

Combine the carrot juice and ginger in a medium saucepan and bring to a boil over medium heat. Boil until reduced to 3/4 cup, about 25 minutes. Let cool to room temperature.Position a rack in the center of the oven and heat the oven to 325°F. Butter and flour 8 baba au rhum molds (2-1/4 to 2-1/2 ...

View full recipe at Fine Cooking

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