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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.

Recent Posts

  • 2022 Year in Review
  • An Eye for Wild Blessings in 2023
  • Wild Preparedness – Water
  • Befriending Jerusalem Artichokes
  • Asian Cuisine Forage to Feast
  • Asian Forage to Feast – Saturday
  • Wild Fiesta Forage to Feast
  • The Wildly Preserved
  • Befriending Plants – The Presence of Pine
  • You Know You are a Forager When…
  • Wild Food Recipe Secrets
  • Wild Blessings Video of Adventures
  • Befriending Plants: Magnificent Mullein
  • Oils in the Life of Jesus Christ: April 2, 2021
  • Wild Blessing’s Final Fling – Plantasia
  • Thank God for Goldenrod
  • Curses and Blessings…BURdock
  • Befriending Plants…Heal All
  • Wild Shopping Tips
  • Foraging in April
  • The Passing of a Pioneer, Linda Runyon
  • Forage to Feast with Marc Williams
  • A Dandelion Celebration
  • Tapping Maples
  • My Facebook Confession
  • Pine is Fine
  • Paleo Wild and Free
  • A Personal Hero, Linda Runyon
  • Spring Fling March 31
  • Wild Food Lunch w/ Friends

 

Support Wild Blessings

 

Help me offer many resources and classes for free.

 

PATREON – You can become a regular supporter on Patreon.com. Go to their website, or search for Patreon.com/wildblessings and sign up to be a regular contributor.

 


 

PAYPAL – Whether you are paying for an upcoming event or contributing a donation, you can always use PayPal.com. Look there for my account, Holly Drake.

CONTACT:
HollyDrake56@gmail.com
 

          

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A website by Holly Drake

Ph. 828-406-8241

e: hollydrake56@gmail.com

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