Honey Carrot Cake

What to Do: 

1. Wash Up!
2. Start the cake batter: Preheat the oven to 325°F. Grease 2 (9-inch) round cake pans with shortening and line the bottoms with parchment paper. Stir together the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger in a medium bowl.
3. Finish the cake batter and bake: Whisk together the eggs, oil, honey, brown sugar, and vanilla in a large bowl. Gradually add the flour mixture, stirring until the ingredients are combined. Stir in the carrots and pecans. Divide the batter evenly between the 2 pans. Bake for 32 to 34 minutes or until a toothpick inserted in the centers come out clean. Remove the pans from the oven and let cool for 5 minutes. Run a knife around the edges and turn out onto cooling racks to cool completely.
4. Make the frosting: Beat the butter and cream cheese at medium speed with a heavy-duty mixer until creamy. Add the whipped honey, vanilla, and salt, and beat until smooth. Gradually add the powdered sugar and beat to a spreadable consistency. 
5. Frost the cake: Spread the frosting between the layers and on the tops and sides of the cake (3 ¼ cups frosting total). Cover and refrigerate until ready to serve.
6. Make the carrot flowers: Remove the green carrot tops and save a few for garnish. Peel the carrots. Using a vegetable peeler, cut the carrots into long, thin strips. Roll up the carrots into a spiral and immediately place in the ice water to set.
7. Garnish the cake: Remove the carrot spirals from the water and pat dry. Re-roll, if necessary, and press into the frosting on the top of the cake in your desired pattern. (We made a crescent shape.) Add a few sprigs of carrot greens to garnish.

To Serve: Cut the cake into slices and serve. 

Pro Tip: If your carrot ribbons are being stubborn and you’re having trouble rolling them, place them in a bowl of boiling water and let stand for 5 minutes to soften. 

Table Talk: What’s the weirdest thing you’ve ever eaten?