Carrot cake pull-apart loaf
They can’t all be winners.
It was a cold, dreary morning (as they often are) when I decided to bake. After reading through recipes from King Arthur’s Flour I was convinced I could tackle this. The recipe for pull-apart bread seemed easy enough, no reason why I couldn’t make a few minor adjustments. Why not throw in some cinnamon, a little extra sugar, and grated carrots? While you’re at it, Ari, go ahead and fill it with cream cheese that will obviously melt and look amazing in photos (PSA: it did not melt at all).
Make a simple icing, I thought. Toast some pecans and throw them on top. What could go wrong?
I mean even now just thinking about my blind ambition is laughable. Recipe development is no joke. Actually, let me rephrase: developing recipes for baked goods is no joke. In fact, it’s the opposite. It is hard core.
The dough was decent enough, but the grated carrots threw off the texture. The biggest problem was the cream cheese filling which had none of the crave worthy ooze that I was dreaming of. It needed to be a show stopper, and it wasn’t.
Carrot cake loaf, you may have won the battle, but the war is not over.
I’m coming back for you with a vengeance.
*No recipe because, well, read above.