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Wild Blessings
Wild Blessings

Wild Blessings

A learning resource that can help you get outside and connect with nature.

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Wild Carrot Cake

Wild carrot cake
a Queenly cake! Decorated by my friend Brook Brown! So Beautiful!!!

Wild Carrot Cake

  • 2 cups Sugar
  • 1 cup Vegetable Oil
  • 4 whole Eggs
  • 2 cups All-purpose Flour, I used a Gluten Free Cake flour from Bob’s Red Mill
  • 1/2 teaspoonSalt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 2 cups Grated Carrots. ½ cup of grated wild carrot root (from first year rosette)
  • _____
  • For Icing
  • 1 stick Butter, Softened
  • 1 package(8 Oz) Cream Cheese
  • ½ cup Queen Anne’s Lace jelly
  • 2 teaspoons Vanilla
  • 1 cup Plantain Seeds

Preheat oven to 350F

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.

Cool completely.

In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.  Decorate with edible flowers.

Queen Annes Lace is one of my favorite wild edibles.  The flowers are mostly what I like to consume. The root however is a carrot.  Being a biennial it needs to be harvested in the first year when it is still tender and carroty.  The second year, the energy has shot up the hairy legs of the Queen and is busy making flowers and seeds, thus the root is woody and not edible or palatable.

 

 

 

 

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About Wild Blessings

Welcome to my website. My name is Holly Drake and I love to study, teach, and talk about wild foods. I live in the beautiful Appalachian Mountains of North Carolina with my husband Jason and my dog Max where I explore the beauty of God’s creation to learn as much as I can about wild foods that are available to us for free.

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Befriending Knotweed

April 14, 2023

Hiking Habit

January 26, 2023

2022 Year in Review

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Archive

Chickweed Recipes

April 24, 2023

Befriending Knotweed

April 14, 2023

Hiking Habit

January 26, 2023

2022 Year in Review

January 4, 2023

An Eye for Wild Blessings in 2023

January 3, 2023

Wild Preparedness – Water

December 3, 2022

Befriending Jerusalem Artichokes

December 3, 2022

Sharing the Magic

June 2, 2022

Asian Cuisine Forage to Feast

July 27, 2021

Asian Forage to Feast – Saturday

July 21, 2021

Wild Fiesta Forage to Feast

July 11, 2021

The Wildly Preserved

March 11, 2021

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A learning resource that can help you get outside and connect with nature.
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