We tried a new twist on carrot cake with a recipe from the LCBO that added maple syrup to the cake batter and icing. To save time, we decided to use a grinding attachment on Ms. Butter's mixer, which not only added about 25 minutes, it didn't work at all! So we went the old fashion way: using the food processor's grater attachment. Mr. Crumbs thought that 4 cups of grated carrots equalled 2 bags of carrots, but only about half a bag was needed - we'll be eating carrot sticks and dip for a couple of days. Other than the whole grating fiasco, the whole cake was easy peasey, lemon squeezy; ok, more like simple dimple, maple... ok, we can't rhyme.
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| Maple Carrot Cake |
Fortunately, a friend was having us over to celebrate the pre-birth of their baby and we brought the cake over for our very pregnant friend. The cake was delicious and a hit with everyone; Mr. Crumbs had three pieces. Ms. Butters was a bit apprehensive of leaving the remainder of the cake at the friend's house (cake = great breakfast!) but our preggo friend got to eat every crumb for breakfast, brunch, and lunch the next day.
On a more magical note, we think that it helped our baby-filled friend go into labour, as 24 hours later, little baby Ripper (not real name) was born.
Hats off to LCBO for making carrot cake exciting again. For the recipe, click here.
Note that the cake should be made 24 hrs before icing. As we are the impatient type, we simply put the cake in the freezer for 30 minutes and then iced it.
