Carrots are one of those things that we simultaneously always have and never have. Let me explain. We buy them for cooking and/or snacking and use up what we need. Then they end up getting pushed to the back of the fridge and forgotten about. When we need or want carrots, we pull them back out, but oftentimes they're "iffy" by then. Then it's off to the grocery store for more. That's why I keep shelf-stable puréed carrots on hand - a.k.a. baby food. Not only do they last a while in their jar, but there is also a very small serving, which leads to less waste.
Ingredients:
- 1 jar of sweet carrots, baby food (4 oz. size)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon water
- 1/2 cup flour
- 1/4 cup + 2 tablespoons sugar
- 2 teaspoons dried egg white powder (Just Whites is the brand I prefer)
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- dash of salt
- 4 ounces cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon fresh grated lemon peel
Pan Insert to Use: Divider Pan
Servings: 2-4
Directions:
1. Spray pan with non-stick cooking spray; preheat.
2. Combine the wet cake ingredients (carrots, melted butter, and water) in a small bowl.
3. Combine the dry cake ingredients (flour, sugar, egg white powder, baking powder, cinnamon, nutmeg, and salt) in a medium bowl.
4. Add wet ingredients to dry ingredients and mix well.
5. Divide cake batter into the 2 wells and cook for 8-10 minutes; test with a toothpick for doneness.
6. While cake is baking, grate your lemon peel and juice your lemon (for the icing).
7. Once cake has been fully cooked and is cooling, mix all your icing ingredients together.
8. When cakes are completely cool, spread icing over tops and sides. Any leftover icing makes a delicious dip for fresh strawberries, so save in an airtight container in the fridge!
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