Day 2 of the most amazingly delicious carrot cake with dulce de leche creme frosting. Still quite delicious.
Village Tart, 86 Kenmare St, NY, NY 10012 (at Mulberry)
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1 comment:
I think carrot cake is one of those foods that benefits from a couple of days to let the flavors meld. When I was in culinary school it was one of my specialties. The recipe I used had, get this, 47 ingredients! The mise en place was miserable, but the end result was 24 spectacular cake rounds that I could serve warm with a sprinkle of cinnamon flavored powdered sugar, drizzle of crème anglaise and a cannelle of chantilly cream, cooled and frosted with traditional cream cheese frosting, or wrapped tightly and frozen for use at a later date. But it was always best with a day or two of aging. (One of the "secret" ingredients was crushed pineapple so it retained its moist, rich texture. Yum!)
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