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I think this carrot cake is kind of like carrot cake for people who don’t like carrot cake. Or at least not the kind filled with little bits of fruity, pulpy, nutty stuff. It is moist and lightly spiced and filled with sweet carrots. Very delicious.
Preheat the oven to 350 degrees F. Prepare a whoopee pie pan with baking spray.
In the bowl of a mixer, cream the butter, oil and sugars.
Add the eggs and vanilla and combine well.
In a separate bowl, combine the dry ingredients (all of the remaining cake ingredients except the carrots). Add the dry ingredients to the creamed mixture and combine. Add the carrots and beat until you have a well mixed batter.
Fill the whoopie pie cups only 2/3 of the way full, (see Related Blog Link for the difference between an overfilled pie and a proper one). Spread the batter evenly with an offset spatula.
Bake the pies for about 12 minutes or until they are golden and just baked through. Let them cool for a minute and then gently transfer them to a cooling rack.
Let them cool completely before frosting.
For the frosting: Beat all of the ingredients in a standing mixer until completely combined and light and fluffy.
Put the frosting in a piping bag and pipe a layer of frosting on the bottom of one “pie” half. Place another “pie” half on top, creating a sandwich or a whoopie pie!
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!