I’m hoping you’re reading the title of this post and having the same reaction I did… WHATTTTT?!??!! When I read about this recipe on my SRC partner’s blog… I was just amazed. I don’t think I can personally ever be so creative. What an awesome recipe. Whoa. I just had to try it.
After a month off, I’m back on with the Secret Recipe Club. For those of you who haven’t checked it out before, please do! The Secret Recipe Club (or the SRC) has been a really fun way to encourage me to try new recipes and connect with new bloggers. Each month, everyone in the club gets an assignment to check out another blogger’s page. We then pick ANY of their existing recipes and make them ourselves! Then, on reveal day (today), we all post about our findings and experiences. I have made some of my favorite recipes EVER from some of my paired blogs (check out THIS one… omg).
This month, I was paired with the blog: Easily Good Eats. It was so hard to pick just one recipe to make from this blog. Like I said- she is so creative! There are so many interesting recipes from different cuisines and countries around the world. Very impressive. I was automatically drawn to this recipe once I saw the word “Caramelized”…. I was practically drooling (as I am sure you are now too!)… I won’t waste any more time, here is what I made:
it’s as good as it looks.
Caramelized Carrot Cake Bread
Makes: 1 Loaf
1 cup Flour
½ cup Sugar, divided into 1/4’s
1½ cups Carrots, peeled and grated
½ cup Unsalted Butter (1 stick)
2 Eggs, large
just under 1/4 cup Milk (I used 2%)
1/2 teaspoon Cinnamon
¼ teaspoon Kosher Salt
1½ teaspoons Baking Powder
- Prepare a loaf pan with cooking spray.
- Add ¼ cup sugar and 1 Tablespoon of water to a saucepan. Bring to the boil and cook on high heat until the sugar turns dark red. It will happen- I promise. (I used a rubber spatula) Stir and don’t let it burn!
- Add carrots and butter. Cook over low heat until the carrots becomes soft. This will take about 15-20 minutes. Puree the mixture (optional). Let the mixture cool completely. *Optional to puree the mixture in a food processor- I did not*
- In a bowl beat ¼ cup sugar and eggs until the sugar dissolves. Add to the carrot mixture together with milk and mix well.
- In a separate bowl, combine the flour, cinnamon, baking powder and salt. Fold the flour mixture into the carrot mixture. Don’t overmix.
- Pour the batter into loaf pan and bake at 350°F until done, about 30-40 minutes. A skewer inserted in the middle of the cake should come out clean.
Recipe slightly adapted from: Butterscotch (Caramelized) Carrot Cake
At first, this recipe was a little more labor-intensive than what I’m used to. First of all, I don’t really bake that much. I also rolled my eyes when I saw how much carrot I’d have to grate. But then I remembered, OMG, I have a food processor! I finally was able to use our engagement gift from Dave’s parents in a new way- the grating tool! Once I got it set up and peeled my carrots, it took literally 45 seconds. It was the easiest thing ever, I totally recommend doing this- it will save you so much time! Once the carrots were grated, the rest was simple. Cook up the sugar, add the butter, carrots, and make the bread.
Lots of shredded carrots! Thank goodness for our new food processor 🙂
If you were curious about what caramelizing carrots looked like…
Here is the batter with the wet ingredients and carrots
I should also tell you that you should make DOUBLE this recipe. You’re going to want to eat the whole loaf yourself, but also share one- it is one hell of an impressive recipe… show off your skills! Next time, I’m going to double AND make a little bit of cream cheese glaze to drizzle overtop.
Finished product! YUM!
Now that I’ve probably made you hungry for something sweet…
check out some of the other blogger’s recipes from this month’s SRC!