Sometimes accidents help you create beautiful things you didn’t know you needed in your life.
On OHP I made carrot cake cupcakes, it was Easter, you have to have carrot cake, but something went wrong. I don’t know what happened, I must have added too much baking powder or soda to my cake mix when I multiplied the recipe in my head. The cupcakes ended up being very airy and fragile, they crumbled when you tried to the peel the wrappers away from the cake. No way could I serve these let alone try to put frosting on them, they’d fall apart in your hands and make a giant mess. Luckily the evening I was going to serve them ended up being a bit rough and most of the student were sea sick, they didn’t even make it to dinner, so they weren’t gonna be around for dessert anyway, no one would know of my mistake but me.
With dessert a disaster I pondered what to do. I didn’t want to throw the cakes away, that would just be a waste of ingredients, but how could I repurpose it into something edible? That’s when I had the brilliant idea to make the cake into a cheesecake bar, treat the crumbly cake like graham cracker and pour cheesecake on top just like cream cheese frosting. These bars turned out great, they just needed a little tweaking to get the base to hold together tighter.
This carrot cake recipe is great on it’s own, I prefer it with a buttermilk glaze instead of gloppy, overly sweetened cream cheese frosting, but if you really want that cream cheese flavor turn them into these cheesecake bars. It’s the perfect combination and makes for a well balanced dessert bar, the best of both worlds, cake and cheesecake.
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