Carrot Tops by Food Network Kitchens in View All Posts, September 30th, 2008
As long as I can remember, I’ve been crazy for carrot cake. Each year for my birthday, my mother would ask what kind of cake I wanted. Every year without fail, I’d reply “carrot cake,” and my mother would turn her classic carrot cake into a themed creation of my choosing. One year, slathered in aqua-blue cream cheese icing, it became a pool for my pool party. Another year it became a yellow studded pineapple for a luau party.
I never understood why, every time she sliced into the cake, we got a “carrot cake again?” moan from my birthday regulars. I was always thrilled to see the brilliant orange beneath the layers of icing and couldn’t imagine why anyone else wouldn’t be. Years later, I still haven’t quite accepted that carrot cake is a love-it or hate-it kind of cake, with not everyone residing firmly in my camp. For those that do, I want to share my latest carrot cake find — pale ivory carrot cake ice cream from Sparky’s Homemade Ice Cream in Columbia, MO, with subtle flecks of sweet carrot and bite-size bits of walnut. Creamy, toothsome, and incredibly satisfying, it brought me right back to birthday bliss.
Sarah Copeland, Recipe Developer, Test Kitchen