Dessert Saved: Carrot Cake Crumbles w/ Drizzle Icing

This is about a VFG Test Kitchen failure that turned around, at least this once.

Here’s my takeaway: Don’t be too quick to give up on your baking efforts, no matter how much you smoke up the kitchen.

Here’s what happened: I had a beautiful bunch of Sandhill Organic carrots in my share last week, but didn’t really want to cook them into any veggie dish.

So when I was looking for a dessert when a guest came over for supper, I opted to shred the carrots and bake them up into carrot cake, or what I thought would be an easier batch up cupcakes.

My sister and her friend helped me with this Barefoot Contessa recipe to mix up and fill the cupcake pans while I made the portobello pasta, peach pesto chicken, green beans and cucumber soup.

Unfortunately, my oven was not behaving that night. Even though we checked the cupcakes early, they burnt to a crisp and were too far gone to eat. Well…almost too far gone.

My girlfriend and I scooped out the unburnt part of the cupcakes into a delightful, but unappetizing looking, heap of carrot cake crumbs.

I thought about just eating the crumbs as is or serving them in a bowl with a dollop of ice cream or whipped cream.

But doesn’t everything look and taste better with icing? In this case, we went with drizzled powdered sugar icing.

That did the trick. Dessert saved. Tummies happy.