The colors that you are treated to when you walk through a farmers market are amazing. The purple eggplants, the bright red tomatoes, the vivid greens of lettuce and beans. But, few things can compare with the earthy orange and bright green tops of carrots right out of the garden. Occassionaly you will even find a bunch of rainbow carrots sporting beautiful muted hues of orange, yellow, and purple. These beauties are hard to resist.
Inspired by these carrots I have decided to feature our Carrot Spice Cake fragrance this week. It is a wonderful blend of dark brown sugar, fresh carrots, juicy pineapple and vanilla. This fragrant combination is finished with cardamom, cinnamon and clove. Carrot Spice Cake is a delicious fragrance to finish the summer and ease into fall.
- 18 ounces prepared orange marmalade
- 2 teaspoons molasses
- 1 cup finely grated carrots
- 8 ounces crushed pineapple, well drained
- ½ cup flaked coconut
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 tablespoons tapioca starch
- In a medium saucepan combine all but the tapioca starch. Stir well. Sprinkle the tapioca starch over the top. Stir to incorporate.
- Bring the mixture to a boil over medium high heat, stirring frequently. Reduce heat to medium low and cook, stirring until thickened, about 2 minutes.
- Remove from heat and cool completely. Cover and refrigerate.
I adapted this recipe for a super easy and very versatile Carrot Spice Cake Jam. This is delicious spread on a wheel of warm brie and served with crackers.
That Gooey Butter Cake recipe that you can find all over the internet, by our favorite southern lady is even better when you add a cup of this wonderful jam to the filling. Just start with a spice cake base, assemble as usual with a cup of the Carrot Spice Cake jam added to the filling and some shredded coconut sprinkled on the top the last five minutes of baking.
Of course don’t overlook the opportunity to just spread some on your whole wheat toast or add to any cheese tray with crackers. You won’t regret having this on hand in your refrigerator.
But, let’s talk about the cocktail.
- 1 ½ ounces Irish Cream
- 1 ½ ounces butterscotch schnapps
- ½ ounce cinnamon schnapps
- splash cream or half & half
- Combine everything in a shaker half filled with ice. Shake until very cold. Strain into rimmed cocktail glass.
It had to be sweet and spicy to measure up to it’s name. I think you will love this combination either for an evening reward or as a delicious brunch treat. Have some fun garnishing with fresh carrot sticks, fresh pineapple or a cinnamon stick. I decided to use some spiral cut carrots to add some whimsy to the presentation. You can rim the glass with a little cream cheese icing, some toasted coconut, or a cinnamon sugar mixture.
The real beauty is that carrots are available year round. We do not need to wait until the gardens are bursting and the fresh markets are in full swing. We can enjoy this taste of summer whenever we need a delicious treat.