No need to guess what we’re sweet on this season
Eating your veggies gets a whole lot easier when you bring carrot cake into the mix. The classic dessert has been around since George Washington was president, but this season, we turned to Nana Bell, grandmother of The Market owner Mark Greenberg, for inspiration. Her carrot cake recipe, which she brought from Germany, has been on The Market’s bakery menu since the spot opened 34 years ago. “It is so delicious, plus it’s easy to make,” says Melchor Ocampo, The Market’s head baker, who helped refine the recipe for the shop. “We’ve compared our ingredients to others’ and ours, I think, are the best.” How does this orange root vegetable create such a yummy cake? Ocampo says it’s all due to carrots’ natural sweetness, plus a great balance of other ingredients: “From the vanilla to the sugar to the icing, it’s a good combination. Even without frosting, this cake is delicious.” Nana Bell’s recipe, next page, features six servings of carrots per cake. Any way you slice it, it’s great.
THE MARKET’S CARROT CAKE
Courtesy The Market
2 cups brown sugar
1 ½ cups white sugar
1 ½ tablespoons vanilla
1 ½ cups drained pineapple chunks
½ cup shredded coconut
2 cups vegetable oil
4 ½ cups flour
1 ¼ tablespoon baking soda
1 tablespoon cinnamon
4 cups shredded carrot
½ pound butter
3 ¾ cups cream cheese
3 cups powdered sugar
2 cups heavy whipping cream
TO MAKE THE CAKE
Whisk both sugars, eggs, vanilla, pineapple, carrot, coconut and oil together in a large bowl. Add all dry ingredients and mix until combined. Bake at 350 F for 35-45 minutes until golden brown and a toothpick comes out clean. Cool and cut into two or three layers.
TO MAKE THE ICING
Blend butter with a beater until very creamy. Add the cream cheese and blend until creamy, then add the powdered sugar and mix well. In a separate bowl, beat heavy whipping cream until thickened and add it to butter mixture. Blend until creamy. Frost between each layer of the cake, then the outside once it’s assembled, and serve.
5 FUN CARROT FACTS
1. Carrots are 87 percent water—and one of the most sugary vegetables (beets rank No. 1 in sugar content).
2. The typical person consumes an average of 10,866 carrots in a lifetime.
3. Carrots become more nutritious when they’re cooked. Softening them helps us absorb their nutrients, especially beta-carotene.
4. Carrot seeds are tiny—2,000 to 2,500 fill a teaspoon.
5. In addition to boosting eye health, carrot juice is said to decrease the risk of heart disease and stroke.
Learn more about carrots at the virtual World Carrot Museum.
1445 Larimer St.