Saturday, February 18, 2012

Multi-Colored Carrot Cake

Multi-Colored Carrots

Ghee/Clarified Butter

I was hoping using different colored carrots would give me a cool swirl affect, but not so much. Not even a little. Next time I might use only purple carrots. This cake is perfect. It is very dense and very moist and apparently using ghee means it will stay that way since the water has been removed from the butter. Next time I might use half ghee half olive oil. I appreciate the purist that Elizabeth is from Guilty Kitchen. No nuts, no fruit pieces, no coconut. Just carrot cake and a frosting that I didn't make. Click on the link for the recipe.

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