Candied Carrot Cake & Cream Cheese Carrot Frosting.

Candied Carrot Cake & Cream Cheese Carrot Frosting
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Candied Carrot Cake & Cream Cheese Carrot Frosting
This blender forward recipe is quite simple and delicious to put together.
3-4 medium carrots
2/3 cup veg oil ( or any oil)
3 eggs
1.5 cup milk of choice as needed
1.5 - 2 cups flour
1/2 cup brown sugar
1/2.cup granulated sugar
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp vanilla
2 tsp baking powder
Peel and chop carrots then add to a blender or food processor. Add the eggs, oil, spices and blend until almost smooth. Transfer the mix to a bowl and blend in the dry ingredients.
Mix in the milk and blend well. Pour cake mix into a greased Bundt or pan of choice. Bake at 375 for about 40 minutes or until cooked. Remove pan from the oven and place it on the rack.
Allow cake to sit in the pan for about 20 minutes before flipping on to a plate. Rest until it's cool to the touch before frosting.
Spread cream cheese mix over the cooled cake and decorate with the candied carrots. Serve with coffee or warm beverage of choice. And as always, please enjoy.
Cream Cheese Carrot Frosting
8 oz soft cream cheese
1/2 cup powdered sugar
1 tablespoon lemon or lime juice
1/4 carrot grated
1/2 tsp vanilla
Mix sugar and cream cheese together, followed by the remaining ingredients. Blend until smooth. Taste for sweetness increase powdered sugar if needed.
Candy Carrots
1/2 cup sugar
1/8 - 1/4 cup water
1/4 thinly sliced carrot
Mix sugar and water ( start with less water and gradually add more if needed) in a pan over medium high heat. Once sugar has dissolved and bubbling, carefully add the carrots.
Continue cooking until most of the liquid has evaporated. Place carrots on baking paper or silicone mat to cool. Make sure pieces are not touching when cooling. Once they have cooled down use as a garnish or a tasty treat.