Its already in your pantry!
Its tradition: a cake topped with piped-on carrots, a nod to the Easter Bunnys favorite snack.
As a kid, I saw it as more of a punishment than a treat: Vegetables in cake?
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A tangy, slightly sour frosting made from cream cheese?
No, thank you.
Its all in the spices!
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The right combination brings out flavor, says Foster.
Its not just about tossing in heaps of spices.
The key is finding the correct balance to complement the star ingredient, the carrots.
Too much spice, and it might yield a spiced cake with carrot.
I love to add a sprinkle of cardamom in my carrot cake, says Middlebrook.
Traditionally used in Nordic baking, cardamom adds a bit of citrus and floral flavor to the cake.
), it’s probably time to toss it.
As soon as whole spices are ground, they start to oxidize, becoming less flavorful over time.
Spices eventually expire, so using fresh, high-quality spices can make a huge difference.
One trick that takes carrot cake to the next level?
Toasting whole spices before grinding them.
I use all the usual spicescinnamon, nutmeg, clove, allspiceplus a sprinkle of cardamom, says Middlebrook.
