I have been looking forward to the fall for half a year because I wanted to make a Carrot Cake Shotible. I’m not sure when I got to the age where it became acceptable to eat a dessert with a vegetable as the key ingredient, but I can tell you I haven’t looked back since. Carrot Cake has become one of my all time favorite desserts.
I’ve got to hand it to the companies that make box cake mixes. Not only do they engineer them so that it is just about impossible for anyone to screw them up, but lately they’ve come out with some pretty complex flavors that produce rather sophisticated desserts. The Carrot Cake mix I used for this Shotible came with two packages in the box. One contained the normal cake mix, but the other had dried shredded carrots and raisins. You soak the carrots and raisins in hot water for five minutes before mixing them in with the rest of the cake batter. The result is a cake with distinctively varied flavors and textures.
For the filling, cream cheese frosting was a must for carrot cake. I used hazelnut liqueur as the flavoring and mixed in chopped pecans. And of course what would a Carrot Cake Shotible be without an orange and green frosting carrot on top?
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