Ingredients:½ cup salted butter
Preheat oven to 350 degrees and grease a squarebaking dish.
Cream together butter and sugar until light andfluffy. Beat in the cinnamon, nutmeg, and grated orange zest. Addthe eggs one at a time, beating well after each addition. The graduallystir in the carrots and nuts.
Sifter together the flour and bakingpowder. Add to the creamed mixture and fold into the batter until wellmoistened.
Pour the batter into prepared baking dish andbake for 35-40 minutes.
A few minutes after removing the cake from theoven, loosen it from the sides and turn out onto a cooling rack. Carrotcake improves in flavor and texture if aged a day, but this step is optional.
In a large bowl combine cream cheese and brownsugar and crumble the cake into the mixture. Mix until everything is wellcombined and holds together. Roll out about a teaspoon of batter into around balls, place on a lined baking sheet.
In a double broiler, melt chocolate andmilk. Dip each bonbon into the chocolate and place back onto the linedbaking sheet. Once all bonbons are covered in chocolate refrigerate forseveral hours until the chocolate has set.
Serve with tea or coffee and enjoy!
With much love,
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