This recipe I found on La Casita Inspirada. I had everything I needed to make it except for carrots- so I sent my dad out to buy some when I made it sometime the week before last. Apparently he missed the shredded part- because he brought home whole carrots. The most agitating part was grating the carrots. It took ages- and they are deceptively large. It took all six carrots in the bag to get 2 cups of shredded carrots. But all in all, the work was worth it. I made two in ramekins (because I’m still obsessed with those) and one in a small loaf-type pan. The icing recipe I doubled, because I like a lot of icing. But other than that- this recipe was absolutely perfect as is! So I just followed it directly. My icing was a little runny- but that’s just one of those things I can’t really make. So I poured it on and then stuck it in the fridge to get it to solidify a little.
- 10 tablespoons butter, softened
- 2/3 cup brown sugar
- 2 eggs
- 2/3 cup butterscotch chips
- 2 cups shredded carrots
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 cup milk
- Preheat oven to 350 F.
- Cream butter and sugar together.
- Add eggs one at a time.
- Mix the butter/sugar/eggs until well combined.
- Mix together the carrots, spices, flour, and baking powder.
- Add the carrots/spices/flour/baking powder to the butter/eggs/sugar, slowly adding milk as you go.
- When all other ingredients are mixed, fold in the butterscotch chips.
- Spread the batter in an even layer in greased baking dish.
- Bake 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
- Allow to cool.
- 4 oz cream cheese
- 1/2 cup milk
- 1/2 cup butterscotch chips
- Melt the butterscotch chips slowly in the microwave, stirring regularly to prevent any scorching.
- Cream the melted butterscotch and cream cheese together until smooth. Add milk and mix until it nice and smooth.
- Spread (or pour) onto the carrot cake
Me, DL Dzioba, and Neesha like to go to this local Japanese restaurant called Ichiba. They have the most delicious sweet carrots that they serve, and when we had chicken pie and squash last week, I made these carrots to with it. They were really great- not as good as what we get at Ichiba, but still pretty freaking delicious. Just like the squash, after dinner all of the carrots were gone. They were tender and sweet. And it was my first time ever cooking carrots, so I can’t really complain about the results. I followed this recipe for the most part, and ended up with way more glaze than was needed and had to drain it a few times before I could get a small enough amount in the pan to thicken. So that’s one thing to keep in mind. (Although I’m not quite sure I had the 2lbs of carrots that it called for, either.)
Another thing to keep in mind is this post is being written after midnight. Usually I write my posts early in the day and schedule them to post right after midnight. Today I’ve been playing World of Warcraft and kind of… forgot. So this post might make very little sense or be a tad more whimsical than it usually is.
- 2lbs carrots, sliced
- 1/2 teaspoon salt
- 2/3 cup packed brown sugar
- 1/4 cup butter/margarine
- Steam your carrots. We have a vegetable steamer that I used. The recipe above says to simmer the carrots 12-15 minutes or until tender.
- When you carrots are close to being done, melt the butter in a sauce pan. Then stir in the brown sugar and salt. Make sure the sugar is well dissolved. Stir this brown sugar mixture or it will scorch and taste… well, scorched! After all of your sugar is gone, remove it from the heat.
- Drain your carrots from step 1, and then stir them into the brown sugar mixture.
- Simmer over low heat for about 5 minutes, stirring occasionally. The glaze will thicken slightly and the carrots should soak a lot of it up.
- If needed, you can drain off some of the brown sugar mixture (like I had to do).
- Make sure the carrots cool a little before eating! Or you will burn your mouth.