Saturday, November 28, 2009

Carrot Cake with Cinnamon Citrus Cream and Candied Carrot Curls

There's something really cool about getting your own, small, personalized cake. I'm not talking about cupcakes, although those are fine too. But your own small cake, on a dessert plate, maybe with a nice dollop of whipped cream or some glaze dribbling down the sides looking so prettily imperfect.

What a fun way to elevate the homely but honest carrot cake - one of my favorite cakes! - by turning it into a personal dessert. It's easily achieved with oversized muffin tins. Add an unexpected candied carrot curl (surprisingly tasty!) and candied pecan for that extra touch, and drizzle with thick, cinnamony and citrusy mascarpone frosting. The cake, icing, and even the candying are surprisingly easy, and can be done while the cake is baking or cooling. Your guests (or maybe just you!) will delight at having their own adorable little cake, and you'll have a showstopper you can be proud to serve for dessert!