Carrot Cake With A Glaze Of Carrots Recipe

Ingredients

Organic butter

Organic flour

4 large organic free-range eggs

1 1/2 c. organic canola oil

2 tsp. organic vanilla extract

2 c. organic evaporated cane juice crystals

2 c. organic whole wheat flour

2 tsp. organic baking soda

1 1/2 tsp. organic baking powder

1 1/2 tsp. kosher salt

1 tbsp. organic ground cinnamon

1/2 tsp. organic ground nutmeg

2 1/2 c. organic finely grated and chopped carrots

1 c. organic finely chopped walnuts

1 c. organic unsweetened coconut flakes

1 can organic crushed pineapple

1 tbsp. organic sweet butter

1 c. organic evaporated cane juice crystals

1/4 c. water

1 tsp. organic barley malt syrup

2 c. organic fresh carrot juice

1 tsp. organic vanilla extract

1 piece organic fresh gingerroot

Grated zest of 1 organic orange

1 organic star anise (optional)

2 tsp. arrowroot

2 tbsp. water

Preparation

Step 1Prepare the cake: Preheat oven to 350 degrees.Step 2Butter and flour your pans, then line the bottoms with parchment paper and butter the top of the parchment.Step 3Beat the eggs in a large mixing bowl with an electric mixer; add the oil while the mixer is running. Add the vanilla and beat in the sugar. This is a foamy, fairly loose mixture.Step 4Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.Step 5Add these dry ingredients to the bowl with the egg mixture and blend well. Add the carrots, walnuts, coconut, and drained pineapple to the batter and blend well.Step 6Pour the batter into prepared pans and bake until a cake tester, inserted in the center, comes out clean, 30-35 minutes for an 8-inch-round, 45-50 for a sheet cake.Step 7Cool in the pan on a wire rack until the pan is cool enough to touch. Remove cake from pan and let cool completely on wire rack.Step 8While cake is cooling, prepare carrot glaze: Combine sugar, water, and barley syrup in a heavy saucepan and cook until amber-colored, about 10 minutes. Remove the mixture from the heat and gradually add the carrot juice, vanilla, ginger, orange zest, and anise.Step 9Dissolve the arrowroot in 2 tablespoons of water and mix until smooth.Step 10Add the dissolved arrowroot to the carrot-juice mixture and bring to a boil. Turn the heat down to low and allow the mixture to thicken (until it coats the back of a spoon), stirring frequently. Remove from heat and chill with all the whole spices. Once cooled, remove whole spices.Step 11Drizzle the cooled cake with glaze and serve.