Carrot cake's "roots" go back to ancient Persia but didn't become widely popular until WWII when the British Ministry of Food promoted the use of carrots because sugar was scarce and to improve night vision.* It has become a popoular spring holiday dessert so finding this dramatic looking inside-out cake seemed worth a try.
I had high hopes of moist fresh carrots, raisons, nuts and spices intertwined with some creamy frosting. Instead the cream cheese turned into a chewy band pushed aside at every bite. At first I thought it was the recipe, but recent comments from other bakers with similar issues on a Facebook food group suggest it was more likely the cream cheese. My regular brand was not in stock, and it's possible that the one I purchased came from animals fed dry hay during the winter months? The most common recommendation was to buy the best brand of cream cheese you can afford, but in terms of this cake, maybe just choose another recipe.
My Paleo Marin Rating: 1 Persimmon
Recipe link availabe here using gluten free flour and reduced sugar.
*Information from Food History site here.
My Paleo Maring Rating between 1-5 Persimmons
"I try out these recipes so you don't have to (and modify them for paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.
From a Florida Foodie: I appreciate your honesty that this was not a good recipe. How refreshing!
ReplyDelete