February 2, 2013 at 2:46 am #606402
Any ideas on where I can find homemade like, calorie worthy, & of course … delicious carrot cake in West Seattle?February 2, 2013 at 5:08 am #783932
Bakery Nouveau makes a delish carrot cake. It’s pretty rich so I’d invite friends over to share. :-)February 2, 2013 at 6:23 pm #783933
Second the Bakery Nouveau response. Its amazing!! (as is everything there)February 2, 2013 at 9:08 pm #783934
I have an amazing recipe for a cardamom-spiced carrot cake with white chocolate cream cheese frosting if you’re inclined to make it yourself. It is soooooo delicious!!!!February 2, 2013 at 11:12 pm #783935
So Add, are you offering the recipe? You had me at cardamom – love that spice and in a delicious carrot cake, yumm..February 3, 2013 at 12:30 am #783936
add, PLEASE share that recipe with us!
As for where to buy carrot cake, PCC has some carrot cake cupcakes that are really tasty. You can buy them individually or in a 4 pack usually.February 3, 2013 at 12:52 am #783937
We need to do a recipe thread. We could post our favorites or make suggestions on what you would do to make it different.February 3, 2013 at 3:08 am #783938
add, I’d love to have that recipe too, it sounds delicious. Ditto Franci, I’m a sucker for anything with cardamom in it.February 3, 2013 at 3:11 am #783939
I found this in teh intarwebs..February 3, 2013 at 4:38 am #783940
Years ago when my grandmother was ill, one of her friends brought over to her house, a fresh baked loaf of cardamom bread. Oh I tried so hard to get the recipe from her, it was the best bread I think I’ve ever had, and I’ve had some exceptional bread.
It was kind of like a challah, with cardamom and maybe a little extra sugar, it was just a tad sweet. Yumm..February 3, 2013 at 6:37 am #783941
Ballard Market used to carry a similar challah like bread with orange and cardamom. I can’t remember what bakery it was from.February 3, 2013 at 7:03 pm #783942
@pigeonmom – YES, that’s the recipe!! Definitely an investment of time but it is incredibly delicious, especially the next day … for breakfast. :) I doubled the amount of cardamom so that the flavor really came through. One thing – the layers tend to “slide”, so I might frost the first layer and let it set a little, then do the second layer, let it set, then do the top and sides. I kept it upright with some bamboo skewers but next time I might just do a layer at a time. And there WILL be a next time!! Bon appetit everyone.February 4, 2013 at 7:17 am #783943
Ask you and you shall receive. Yet, another reason I appreciate our WSB. Thank you everyone for letting me know where I can get a “worthy piece” of carrot cake, and for the mouth watering recipe. I look forward to trying my hand at the recipe, and I’ll be taking a couple of culinary field trips to Bakery Nouveau and PCC.
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