This year started off kind of turbulent therefore it was difficult for me to make time to bake and take some pictures. However, preparing a sweet treat for the holidays reminded me of the relaxing and rewarding side of baking …I could do without having to deal with the mess afterwards though. ^^
While browsing the internet I stumbled across this amazing idea of a carrot patch cake by The Partiologist. Therefore I decided to adapt the idea of carrots hidden in a bed of chocolate cake-soil. As I think that chocolate harmonizes perfectly with the taste of oranges I decided to make orange-flavored carrots and combine them with a zucchini-chocolate cake, topped off with a ganache, oreo “dirt-“crumbs and marzipan carrot tops. For the “carrot” cake I decided to go for a moist orange pound cake and adapted Ina Garten’s recipe.
After the cake completely cooled, I sliced it and cut out the carrots. As I didn’t have a carrot-shaped cookie cutter I used a caterpillar that somehow resembled a carrot (at least according to me).
When I decided I had enough carrots I started to build my carrot patch and lined them up (upside down) in a loaf pan. I would recommend you to line the tin with parchment first. However, I ran out of parchment as you can probably tell by the picture.
When I had a complete carrot line, I put the pan in the freezer and started preparing my chocolate zucchini cake.
To finish the cake off, I turned the cake upside down (the side with the orange showing should be up), poured some ganache over it. I crushed up some Oreos and sprinkled them on top of the moist ganache. To make the carrot leafs I used green food coloring to tint some marzipan and molded it into shape.
I have to admit that the cake is a little bit of work – but it’s so worth it if you see the surprised faces on people slicing up the cake. You could just make each component by itself if you don’t want to make the carrot patch cake. 😉
Enjoy your holidays. Happy Easter!!!