This post was sponsored by Revol.
I’ve baked carrot cake so many ways that I’m surprised I don’t have rabbits lingering outside my window. I’ve baked carrot cake cupcakes, paleo carrot cake (which I shockingly liked even better than the classic version), and carrot cake pie. This year’s take on carrot cake is the carrot cake version of molten chocolate cake!
There is no carrot in the cake itself – it’s a spice cake with pecans. However, when you dig into the hot cake, you are surprised with warm carrot curd oozing out. There is enough curd to enjoy some in every bite, creating the carrot cake experience in a totally different way!
I tested these cakes on a group of moms and six year olds at a playdate my son was having. All of the adults loved them and about 5 of the 7 kids loved them. The two that weren’t fans picked out the curd and left the cake. I’m guessing those are the same kiddos who lick the frosting off of their cupcakes.
Speaking of frosting, I topped these little cakes with crushed pecans. I didn’t frost them because they have to be served warm and I knew that the frosting would melt. In retrospect, I think a drizzle of some of the cream cheese sauce that my friend Christina just posted on Dessert for Two would have made these cakes even better.
What Color are Your Plates?
I’m a sucker for beautiful dishes. When Revol reached out to me about working on a project together, I could picture immediately how pretty the yellow-orange curd would look spilling out onto their licorice-colored plates. When I posted the photo above on my Instagram feed, Ai from Ai Made it For You mentioned that she always buys white plates. It’s true that food looks great on white, but some foods, especially those with striking color, can look amazing on darker shades.
I actually love all of Revol’s color options for their Arborescence collection: Ivory, Pepper, and Licorice. Each is stunning in its own right. As some of you mentioned when we talked on Facebook, these plates aren’t cheap. It’s true. But, there is a good reason. Revol’s dishes are made of high end culinary porcelain and all the plates are chip-resistant. They are sturdy, easy to wash, and dishwasher safe.
I got a little mesmerized watching Revol’s production video. You can see the care they put into their products. Have a look:
Speaking of care put into products… let’s get back to my little cakes.
Spiced Carrot Lava Cake Recipe
To make these lava cakes, you will first need to have prepared my carrot curd recipe and let it chill overnight.
Spiced Carrot Lava Cake
- 7 tablespoons unsalted butter room teperature
- 1/4 cup + 1 tablespoon superfine sugar
- 2 large eggs
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup finely chopped pecans + a little extra to sprinkle over the tops of the cakes
- 6 ounces carrot curd chilled
- In a medium-sized mixing bowl, beat butter and sugar until light and fluffy.
- Mix in eggs.
- Mix in milk and vanilla.
- Mix in flour, cinnamon, ginger, nutmeg, and cloves until just combined.
- Fold in pecans.
- Grease small ramekins or oven safe small prep bowls and fill halfway with batter.
- Place carrot curd into a piping bag fitted with a wide tip. Insert tip halfway into the batter of each ramekin and pipe in curd until the ramekins are 2/3 full.
- Bake for 20 minutes or until the tops spring back when lightly touched.
- Immediately invert onto plates, dust with extra pecans, and serve.