I can’t resist using my vegetables in baked goods.  Our freezer is already filled with 3 different versions of zucchini (or pattypan squash) bread, so what is next?  This carrot poppyseed bundt cake.

My carrot harvest has been the best I have ever had.  They look good, they taste good.

This version of carrot cake combines the carrots with poppy seeds rather  than traditional carrot cake with nuts.  This also uses a lemon icing, I have seen versions of this with a honey cream cheese icing; that would also be good.I had a partner in making the cake, my “top chef” was back in the kitchen with me.  He told me he is an expert at using the hand mixer. And he is pretty good at it…He is also just a lot of fun to have in the kitchen with me. 

Carrot Cake Recipe

from Roots, by Diane Morgan

3 c. all purpose flour

1 t. baking soda

2 t. ground cinnamon

1/2 t. ground nutmeg

1/2 t. ground ginger

1/2 t. fine sea salt

2 c. granulated sugar

1 1/2 c. Canola oil

2 t. vanilla

3 eggs (from Farmer Kim)

3 c. peeled and finely shredded carrots (from the garden)

1/4 c. poppy seeds

2 1/2 cups confectioners’ sugar

5 Tbsp fresh Meyer lemon juice (I could not get Meyer lemons so I used regular lemons)

Directions

To make the cake: Preheat your oven to 325 degrees Fahrenheit. Spray a bundt pan amply with nonstick cooking spray, preferably one designed for baking (with flour)

In a large bowl, whisk together the flour through salt.  In another large bowl, beat together the sugar, Canola oil and vanilla for two solid minutes.Then add the eggs, one at a time, beating in between each egg.Add half of the dry ingredients to the liquid mixture and combine on low speed and repeat. Add the carrots and poppy seeds and combine on low speed or just stir in until flour has dissolved. Don’t over-mix.

Gently fold into the prepared bundt pan, smooth the top.\Bake for 1 – 1.25 hours or until a toothpick comes out clean or cake is firm but slightly springy to the touch. A toothpick inserted in the center should come out clean.Let cool for one hour in the bundt pan. Then, use a knife to loosen up all of the sides. Do this carefully and thoroughly if you want it to release cleanly. (This is a lot easier with a silicon cake pan like the one I used). Let the cake cool completely.

 

Make the glaze:  Whisk together the confectionsers’ sugar and lemon juice until the sugar is dissolved.Drizzle the glaze evenly over the top, allowing it to drip down the sides. Cut into wedges to serve.  Enjoy!Serves 12