recipe snagged from the amazing smitten kitchen
Carrot cake is one of those great mysteries, like zucchini bread or pumpkin rolls, that does not taste like the ingredient for which it is named, and it’s probably because of this that it’s so tasty. After all, no matter how good some maple-glazed roasted carrots can be, they are not something I want for dessert.
Carrot cake is also one of those fine desserts that not only allow but encourage you to be delusional about what you’re shoving in your mouth in totally unacceptable portions because, hello! there are vegetables in it! Everyone knows that a vegetable-based dessert automatically negates any unhealthy qualities that, say, 2 cups of sugar or a cup of oil may contain, let alone a frosting based on entirely too many fats and sugar.
So, join me in my delusions (that giant slice you see? that was for me) and make a moist, delicious, totally 100% healthy (in my head) carrot cake that does not taste like carrots.
Continue reading ‘Carrot Cake with Maple Cream Cheese frosting’
