Carrot Cake~ spiced carrot cake / pecan caramel / yuzu + lime curd / vanilla italian meringue buttercream
My carrot cake is one of my most requested cakes, and it is very much a traditionally-inspired spiced carrot cake. I use a combination of spices I love from Penzeys: mace, Vietnamese cinnamon, nutmeg, and ginger with fresh organic carrots. This cake is made with a whole grain pastry flour milled at Meadowlark Community Mill~ the wheat varietal is a soft winter wheat named Venus and it is grown by Koether Farms. The cake is layered with salted caramel and toasted pecans, with a not-too-sweet vanilla italian-style buttercream with citrus (yuzu and lime) curd.
Each 6-inch round cake has 2 layers of cake + filling and serves 8+
*cakes will serve 4 very generous servings or 8 or more sensible servings
Each 8-inch round cake has 2 layers of cake + filling and serves 10-16+
*cakes will serve 10 very generous servings or 16 or more sensible servings
Cakes will be decorated with edible flowers and festive sprinkles at the baker's discretion
Available for no-contact curbside pick-up in Oak Park, IL
on TUESDAY, NOVEMBER 21, 2023
CAKE CARE: Cakes should be refrigerated until 2 or more hours before eating ~ ALWAYS allow cake to come to room temperature!
Cakes can be refrigerated for 4 days before enjoying, or frozen for 1 month