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Carrot Cake + Batter Bowl = Happy + Healthy

Carrot Cake + Batter Bowl = Happy + Healthy

How do you make a gold cake? Put 24 carrots in it!

Silly joke aside, carrots and cake are a happy combination, even if it doesn’t yield real gold. Carrots are rich in vitamins A, C, K & B8, along with other great stuff like fiber, pantothenic acid, potassium, folate, iron, manganese, and copper. The benefits of carrots are explained in detail at Organic Facts. Carrot Cake, therefore, must be good for you! A healthy cake begs to be mixed in non-toxic, lead & cadmium free pottery.

Emerson Creek Pottery is introducing a Batter Bowl to its Made in the USA pottery collection in 2017 as part of their 40th Anniversary. This piece, part of Emerson Creek’s new Heritage Collection, provides a sturdy mixing bowl for your kitchen. It holds 2 quarts with room to spare, has a sure-grip handle, stable wide base, functional pouring spout, and gorgeous lines.  It is dishwasher, microwave and oven safe. The Batter Bowl is available in all Emerson Creek’s designs – select from solid & simple glazes like American Blue, Copper Clay or their new Black Onyx, or a hand painted design. You will love how this bowl feels in your hands and looks in your kitchen. The Batter Bowl, like Emerson Creek’s Drizzle Bottle, will serve in the kitchen daily. And you can relax knowing your family is using non-toxic kitchenware for food preparation.

Emerson Creek Pottery Batter Bowl & Prep Bowls in Copper Clay Make a Cake

Gather around the little kids and big kids, ready their spoons for batter testing, and make a cake! Transport your family back to Grandma’s kitchen with solid handmade quality pottery and food. We find Emerson Creek’s Onion Soup Crock is ideal for prep-work. Preparing recipes has never been so who.

Emerson Creek Batter Bowl

CARROT CAKE

3 cups grated carrots – soak in juice of one lemon

1 ½ cups melted butter or olive oil {if you wish to cut fat, use ¾ cup butter and ¾ cup applesauce}

2 cups sugar OR 1 ¾ cups brown sugar OR 1 ½ cups honey

4 eggs {local free-range eggs if available}

Grated rind of 1 lemon (lemon zest)

¾ cup walnuts or pecans

2 cups of unbleached all purpose flour {if you are grinding your own flour, hard white wheat berries work well for desserts/light breads and  adds a bit of texture}

4 tsp baking powder

1 tsp salt

3 tsp. cinnamon

1 tsp. nutmeg (fresh ground nutmeg is the best!}

Beat together butter (or olive oil), sugar (or honey), eggs, flavorings & lemon zest; Sift ½ dry ingredients into mixture and gently fold together; sift remaining dry ingredients and gently fold; fold in carrots

Bake 350 degrees for 35 minutes. Remove from oven & cool. Frost with Cream Cheese Frosting:

1 – 8 oz package cream cheese (room temperature/soft)

3 cups powdered sugar

2/3 stick of butter (melted)

2 tsp vanilla

Whip all ingredients together and frost cooled cake. Sprinkle frosting with lemon zest and a touch of fresh grated nutmeg.

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