by Tiffany Ludwig
Sweet, earthy carrots, inviting cinnamon and nutmeg flavor this moist and delicious cake. Just right for dessert, a mid-afternoon snack or even breakfast! Carrot Cake stands our as a comfort dessert food while at the same time being so versatile and adaptable - there are almost infinite ways to make one.
This is a delicious recipe that I've modified from my favorite muffin recipes. It's a bit sweeter and more moist, which pushes the carrot yum factor over the top. The twist is the Plum Butter Swirl filling. It is reminiscent of the traditional addition of raisins, but smooth and even more delicious. This Plum Butter is directly from Tori Avey's Hamentashen recipe (see her full recipe here, where you can find other filling ideas for pastries and cookies as well: Lekvar Plum Butter - Prune Filling for Hamantaschen). This is a delightful jam, that once set into the cake provides a beautiful swirl, adding sweetness and moisture and is a very nice flavor companion to the carrots.
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