A cake of frozen carrot cake is an unexpected treat.
It can be made at home or frozen for later.
In both cases, it requires the same steps to prepare and freeze the cake.
Cut the carrot into thin slices.
(Do not cut them in half.
They are too small for baking.)
In a food processor, combine the carrots, sugar, and butter.
Add the milk and cream and pulse until smooth.
Pour the carrot mixture into a cake pan.
Cover with a thin layer of nonstick foil and refrigerate for 1-2 hours.
Bake at 400 degrees Fahrenheit for about 20 minutes, until golden.
If you don’t have a cake stand, place the cake in a bowl and let it cool.
In the meantime, heat up a frying pan on medium-high heat and sauté the carrot for about 5 minutes.
When the carrot is tender, remove it from the pan and place in a medium bowl.
In another bowl, combine flour, baking powder, baking soda, salt, and baking powder mixture and set aside.
Add butter to the carrot and gently fold it in. 12.
With a knife, slice the carrot.
Add salt to taste.
To finish, sprinkle with powdered sugar.
Bake for 20-25 minutes or until golden and bubbly.