I've had a streak of bad luck with cakes as of late. As I've mentioned before, cake making is not my bag. Despite my lack of cake making mojo, I plug on. Sometimes I persevere and sometimes, not so much...
Lately, it's been more of the latter than former. For that reason, when I recently got a craving for my mother's carrot cake, I decided to go in a new direction. I broke out the popover pan I use to make Thomas Keller's chocolate bouchons and went to town.
Et voilà! I give you carrot cake bouchons!candied carrot peel.
You'll find my mom's carrot cake and cream cheese icing recipes here. The recipe will make approximately 24 bouchons but I filled my popover pan cups to the very top of the brim to ensure that I got a nice rise and wound up with 22 bouchons.