REVIEW: CARROT PATCH CAKE

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.

Orange Pound Cake / Carrot Patch Cake - Part I

Ingredients

  • 1 stick (125 grams) of unsalted butter, at room temperature
  • 1 1/4 cups (250 grams) of granulated sugar
  • 3 medium-sized eggs, at room temperature
  • zest of 2 oranges
  • 1 1/2 cups (195 grams) of all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (30 ml) of orange juice
  • 1/2 cup (118 ml) of buttermilk, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • optional: orange food coloring

Instructions

  1. Preheat the oven to 350° F (175° C). Heat the oven to 350 degrees.
  2. Scrunch a piece of parchment paper up, unfold and line a loaf pan with it.
  3. Take a large bowl and use an electric mixer to cream the butter and the sugar together until light and fluffy.
  4. Turn the mixer down to medium speed and add the eggs and the orange zest.
  5. In another bowl sift together flour, baking powder, baking soda and salt.
  6. Use another bowl or a pitcher to combine the buttermilk, orange juice, vanilla and food coloring (add enough until you reach your desired shade).
  7. Alternately add the flour and the buttermilk mixture to the butter/sugar-mixture. Make sure you begin and end with the flour.
  8. Pour the batter into the prepares pan and bake for about 50 minutes or until a wooden skewer comes out clean.
  9. Remove cake from the oven and let rest for about 10 minutes.
  10. Take the cake out of the pan and put it on a rack to cool out completely.
http://nowaddsugar.com/carrot-patch-cake/

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.

Chocolate Zucchini Cake / Carrot Patch Cake - Part II

Ingredients

  • (250 grams) of all-purpose flour
  • (25 grams) of cocoa powder
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • (100 grams) of semi-sweet chocolate (finely chopped)
  • (200 grams) of zucchini (finely grated)
  • (100 grams) of unsalted butter, softened at room temperature
  • (120 ml) canola oil
  • 1 tablespoon of vanilla
  • (225 grams) of granulated sugar
  • 2 medium-sized eggs
  • (100 ml) buttermilk
  • (50 grams) chocolate chips

Instructions

  1. Preheat the oven to 350° F (175° C).
  2. Wash the zucchini and grate. If the zucchini is too wet use your hands to drain them.
  3. Sift the flour, cocoa, baking powder, salt into a bowl and mix it.
  4. In a large bowl cream butter, oil, vanilla and sugar together. Add the eggs and mix.
  5. Add the buttermilk, the flour-mixture and the chocolate to the butter mix.
  6. Add the zucchini and the chocolate chips at the very end.
  7. Remove the pan with the prepared carrots from the freezer.
  8. Carefully pour the batter over the carrots and bake in the oven for about 70 minutes or until a wooden skewer comes out clean.
  9. Let the cake rest for 10 minutes.
  10. Remove from pan and let it cool on a rack.
http://nowaddsugar.com/carrot-patch-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. 

Ganache / Carrot Patch Cake - Part III

Ingredients

  • 1 cup (250 ml) of heavy whipping cream
  • 8 oz. (227 grams) of bittersweet chocolate (chopped)

Instructions

  1. Boil the cream.
  2. Pour the hot cream over the chopped chocolate.
  3. Let sit for a few minutes and stir with a rubber spatula.
  4. Let it cool down a little bit.
http://nowaddsugar.com/carrot-patch-cake/

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!!!

x, Mina

 

5 Responses to “REVIEW: CARROT PATCH CAKE”

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  1. Dora says:

    That looks absolutely adorable!!

  2. shia @ cakeinvasion.de says:

    Hi Mina!
    Tolle Idee, der Carrot Cake sieht auch sooo cool aus! Ich hab ihn jetzt schon zu meiner to-bake-list hinzugefügt, hoffe, ich komme dazu, ihn zu backen – die Liste wird immer länger, obwohl ich doch auch so viel davon wegbacke XD.
    Übrigens wollt ich dich aber fragen, ob du beim FoodBloogerCamp (in Berlin) am 3./4.10. bist?
    http://www.foodbloggercamp.de/berlin-2014.html
    Ich überlege gerade, ob ich da hin fahre, und dachte, dass wäre doch die perfekte Gelegenheit für unser Treffen auch :).
    Wenn nicht können wir uns ja vielleicht am Sonntag des WEs zum Käffchen treffen ^^!
    Ganz liebe Grüße,
    Shia

    • Mina says:

      Hallo liebe Shia,
      es freut mich total von dir zu hören.
      Bisher wusste ich ehrlich gesagt überhaupt nichts von dem FoodbloggerCamp. Ich würde mich aber auf jeden Fall total freuen, wenn das mit unserem Treffen endlich mal klappt. Hehe. Das ist ja auch schon längst überfällig. 😉
      Ich weiß noch nicht, ob ich es zu dem Camp schaffe, aber der Kaffee muss sein.
      Viele liebe Grüße,
      Mina

  3. shia @ cakeinvasion.de says:

    Hi Mina!
    Sorry für die verspätete Antwort! Unsere
    Planung diesbezüglich war das reinste Hin und Her >_<… Jetzt steht es aber fest… Wir werden das WE nicht nach Berlin fahren. Total schade, aber das ging jetzt leider nicht anders :(. Wir gucken aber mal, dass wir wann anders nach Berlin fahren. Dann wird's auch nicht so stressig hoffentlich und wir können dann unseren Kaffee auch ganz in Ruhe schlürfen :). Es tut mir echt total leid, dir erst jetzt zu antworten!!!
    Ganz liebe Grüße,
    Shia

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