When I first found out that the ingredient for this season's collaboration was carrots, my heart sank. Because, you guys, I hate carrots. Always have, always will. I'll eat them if I have to, but I would never go out of my way to make a recipe spotlighting them. But the more I thought about it, the more I decided: challenge accepted!
At first I thought about doing some sort of carrot cake, because that's the only way I like carrots--when I can't taste them. But then I decided I could push the envelope a little farther and came up with this tart, which is basically a deconstructed carrot cake, cream cheese frosting and all!
I used Dorie Greenspan's spiced tart dough from her book Baking: From My Home to Yours, the cookbook the Food52 Baking Club is going through this month. It works well for this tart because it has the nuts, cinnamon, and cloves traditionally found in carrot cake. The filling is just a simple mix of cream cheese, sour cream, and sugar.
But the candied carrot roses is probably what you want to know about. I got that idea from Stella Park's Bravetart cookbook when the Food52 Baking Club went through that book a couple of months ago. She covers the technique on Serious Eats and her own blog, so I didn't bother taking pictures myself (plus, sticky hands + taking pictures = not good).
In order to make sure that I made enough roses to cover the top of the tart, I found a plate that was about the same size as the tart and kept making the roses until the plate was covered. It took me a little less than 6 large carrots to get there, including a bunch of ribbons that were too short. And I had to candy all the carrot strips in 3 batches since they wouldn't all fit into the syrup at once. If you want some extra shine/sweetness, you could brush some of the leftover poaching syrup onto the roses just before serving.
Candied Carrot Rose Tart
makes 1 tart
Your favorite tart shell, fully baked and cooled
8 oz. cream cheese, softened
1/4 cup sour cream
1 1/2 cup sugar, divided
Juice from half a lemon
1 cup water
1/2 a cinnamon stick
6 long, thick carrots
Use the paddle attachment in a stand up mixer or hand mixer to combine the cream cheese, sour cream, and 1/2 cup of sugar. Spread into the tart shell and chill while you make the carrot roses.
Combine the remaining 1 cup of sugar, lemon juice, cinnamon stick, and water in a medium saucepan. Bring to a boil and then lower the heat to a simmer.
Cut off the carrot tops and peel. Then, using the vegetable peeler, peel the carrots into long, thick strips.
Once all the sugar has dissolved in the syrup, add a third of the carrot strips. Cook for about a minute, then turn off the heat and allow the strips to cool in the syrup.
Pick up one of the strips and squeegee the excess syrup off with your fingers. Hold the thinner end with one hand and start twirling the rest of the carrot strip around it to form a rose. Tuck the end underneath and set it down on a plate about the size of your tart pan. Repeat with remaining strips until you have enough to cover the plate, and thus, the top of your tart.
Carefully transfer the carrot roses to the tart and return to the fridge until ready to serve.
Check out the rest of the bloggers who participated in the #24carrotgoals collaboration below:
Square Meal Round Table’s Rainbow Carrot and Ricotta Tart
Better with Biscuits’ Carrot Souffle
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares with Orange Glaze
Figs & Flour’s Thai Peanut Pizza
Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
Flours in Your Hair’s Carrot Pecan Cookies
Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter
Worthy Pause’s Paleo Thai Curry Carrot Soup
Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
What Great Grandma Ate’s Paleo Carrot Mug Cake
More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad
Hot Dishing It Out’s Vegan Carrot Whoopie Pies
Katie Bird Bakes’ Carrot Cake Scones
Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
Easy and Delish’s Carrot Spaghetti
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
Smoothies and Sundaes’ Carrot Cake Sourdough
Zestful Kitchen’s Moroccan-Stuffed Portobello Mushrooms
Food by Mars’ Paleo Carrot Walnut Loaf Cake
Cosette’s Kitchen’s Sumac Carrot and Feta Salad
Measuring Cups Optional's Carrot Curry Soup
Rezel Kealoha’s Turkish Yogurt Carrot Dip
Pies and Prejudice’s Carrot Pie with Maple & Cardamom
Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula
Baking The Goods’ Roasted Carrot & Herby Feta Galette
Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
Rumbly in My Tumbly’s Chai Carrot Pie
Cook Til Delicious’ Mini Carrot Cake
What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde
It’s a Veg World After All’s Zesty Sunflower Carrot Spirals
Butter Loves Company’s Iced Carrot Cake Cookies
Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing
Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30)
Cocoa and Salt’s Classic Carrot Cake
Dirty Whisk’s Carrot and Herbed Ricotta TartA Modest Feast’s Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta
Previously: Pork, Cabbage, and Tofu Dumplings
Last Year: Salted Egg Yolk Mochi Ice Cream
Three Years Ago: Burmese Coconut Noodles with Tofu
Four Years Ago: Grilled Cheese Egg in a Hole
Five Years Ago: Passion Fruit Marshmallows
Eight Years Ago: Kalua Pork
Nine Years Ago: Tomato and Eggs over Rice