Carrot cake and cream cheese icing just got a divorce in my house.
To break in my new KitchenAid Classic Stand Mixer, I decided to make a carrot cake. I came across a lighter recipe that didn’t include the usual cream cheese icing in the Southern Living Desserts Cookbook from 1967.
The cake is delicious without the icing, but I had some Trader Joe’s Sea Salt (Fleur de Sel) Caramel Sauce in the fridge, so I warmed it up and drizzled it on the cake. Let me assure you: the combination is spectacular.
From page 39 in the Southern Living Desserts Cookbook:
1.5 c. sugar
1 c. cooking oil
2.5 tbsp. boiling water
1 c. grated carrots
3 eggs, separated
1.5 c. cake flour
1 tsp. baking powder
Half tsp. salt
Half tsp. soda
1 tsp. cinnamon
2 tsp. nutmeg
1 c. black walnuts
Blend sugar and oil; add boiling water, carrots and beaten egg yolks. Sift flour with remaining dry ingredients; add to creamed mixture with black walnuts and beaten egg whites and mix. Pour into well-greased and floured tube pan. Bake at 325 degrees for 1 hour.
Mrs. Raye Miller Underwood, Greensboro, N. C.
Warm some Trader Joe’s Sea Salt Caramel Sauce in the microwave. Drizzle over slices.
Mr. Alan Scott Pringle, Cary, N.C.