Shred the carrots with your food processor, using the shredding blade, and set aside. It is important to prepare the carrots as recommended—thin, matchstick-size carrot pieces will blend beautifully with the ingredients, enhancing the flavor.AKA heaven from a Bundt pan.
INGREDIENTS
2 cups carrots, peeled
1 stick unsalted butter, room temperature (plus extra for greasing)
1½ cups all-purpose flour
¾ tsp salt
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg, and a dash for the glaze
¼ tsp cloves
1 tsp ground ginger
½ cup sugar
½ cup brown sugar, packed
½ cup molasses
5 eggs, large
1 tsp sherry
1 tsp vanilla
1 cup currants
½ cup crème fraiche, room temperature
¼ cup powdered sugar
DIRECTIONS
Shred the carrots with your food processor, using the shredding blade, and set aside. It is important to prepare the carrots as recommended—thin, matchstick-size carrot pieces will blend beautifully with the ingredients, enhancing the flavor.
Set oven to 350 degrees. Butter a Bundt or fluted pan. In a large bowl, combine flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger. Set aside.
In a standing/hand mixer, whip 1 stick butter and then add the white sugar, followed by the brown sugar. Add the molasses and mix well. Next, add the eggs, one at a time, while beating. Once the mixture is well-blended, lower the speed of the mixer and add the sherry, vanilla, and currants.
Next, slowly add the dry flour mixture while beating. Finish the batter by adding in the carrots. Beat a few times at a slow speed and then turn it off.
Add the mixture to the buttered pan, and tightly cover the pan with aluminum foil. This is an important process because the batter is cooked in two different ways—by the heat of the oven and by the steam within the pan. It makes for a moist cake! Cook for 55 minutes.
While the cake is cooking, make the glaze. Combine the crème fraiche, powdered sugar, and a dash of nutmeg.
When the cake is done, remove from the oven. Allow to slightly cool, and then invert the pan onto a plate. Smother the top with the crème fraiche glaze. If you find that the cake is not inverting, a butter knife around the side helps, as well as tapping the pan on the counter. If that does not work, cut a slice, add the glaze, and enjoy—it is delicious either way.
