I’ll be honest, this one here is a case of total flop that miraculously turned out right at the very end.
You have no idea how close I came to not even bother with taking pictures.
THAT close. Really! This one was an ugly, ugly duck.
Think of anything that could go wrong when baking a cake and… it happened!
For starters, I’d been meaning to make a gorgeous, creamy and fluffy, yet tight, cream cheese “buttercream”. THAT certainly did NOT happen… I ended up with a super soft “buttercream” and there was no way in hell I could’ve piped it, not in a million years.
The taste, however, was simply extraordinary. I probably could’ve used it as a soft icing, but that’s not the look that I was going for, so I decided to try and turn it into a mousse instead.
Great move! That mousse turned out HEAVENLY. So much so I’m thinking I’ll have to try and come up with a decadent dessert using that mousse as the main focal point.
Now, for the cake…
While it really is super moist… is also turned out SUPER dense. It is a carrot cake, after all, so one can’t really expect all light and fluffy, but this one, I have to warn you, is particularly dense. Not tough, not hard, but dense. Chewy dense. Heavy dense. You can actually feel the carrots as you chew, as well as the chunks of fruits and the texture of the oats.
Oh, but it’s sooooo incredibly tasty!!! So sweet and fruity and deliciously spicy. Major yum!
The last thing to have gone wrong, but not the least, was the way the cake looked when I lifted the ring. NOT PRETTY! That mousse is so light, it’s full of tiny little holes everywhere. That did NOT look good at all.
I didn’t know how to save this poor thing. It looked like a complete disaster. In a desperate attempt to save the fruit of all my efforts, I decided to completely cover it in crushed walnuts.
Ugly duck turned into gracious swan, right before my eyes! That cake went from disaster to elegant and classy with very minimal time and effort.
And you know what? In the end, I really enjoyed the contrast between the dense, sweet and spicy cake and the light, fluffy, sweet and tangy cheese mousse. As for the crushed walnuts, they did just as much for the flavor and texture as they did for the looks.
It turned out to be a true winner solution.
It saddens me to think that I might never get to make this particular cake again, because I want to work on so many different variations on this fascinating combination that is carrot cake and cream cheese.
Still, there might come a day when I get a real bad craving for this exact same cake.
And when that day comes, I’ll know where to find the recipe!