Over the weekend, I had the rare pleasure of hosting my parents and my sister and her husband for a night of New York City eating. After belatedly watching the latest season of Chef’s Table, they were separately inspired to eat at Ivan Ramen, somewhere I’d already been but hey, I’ll never say no to eating something delicious. After slurping through our giant bowls of broth and rye noodles, we all looked at each other…and wondered where we’d get dessert. See where I get my sweet tooth?
I absolutely adore carrot cake – the kind with a heavy slather of cream cheese icing across the top in an icing-to-cake ratio that’s absolutely obscene. But obviously this kind of decadence is really only socially acceptable to indulge in on special occasions, and I don’t always want to end a big meal with a huge dessert that pushes me fully into a food coma. When I think of the perfect dessert to end a meal, I want something that’s a bit light, not too sweet, and pairs well with an espresso. This recipe combines an olive oil cake base with shredded carrots to create the perfect companion to your after dinner coffee.
© 2024 The Kitchen Chronicles
Theme by Anders Noren — Up ↑