One of our son’s Kindergarten friends thought my carrot curd tasted like spiced pumpkin pie. He wasn’t that far off. The carrot curd taste is distinctly carrot with a hint of ginger, but it is thick, sweet, and buttery. I could totally see how anyone could think they were eating pumpkin pie or even candied yams if they didn’t know better.
Unlike pie, carrot curd is totally spreadable. Slather carrot curd on toast, muffins, or rolls. Use carrot curd as a filling between layers of yellow cake or pipe it into donut holes. Mix it into yogurt or go savory and dollop it on top of a steak (no regrets on that one). Lastly, you could wait for my recipe using carrot curd, coming very soon!
Who is totally ready for spring? Me! Me! Me!
P.S. If you like curd, I hope you didn’t miss the honey sweetened orange curd that I recently posted. Will there be more curds coming soon? I don’t know. Would you like some?