Friday, August 12, 2011

carrot cake madeleines

oh dear heavens it's almost been a week! this week flew. i went to catalina, ate tons of calamari, and now my wisdom teeth are growing in causing me severe mouth pain.

i'm gonna complain again. my lips are so chapped. i feel like everyone is staring at them when i talk to them. stop looking at them.
they itch. it's weird to itch lips.
this has absolutely nothing to do with madeleines.

sometimes you just get it right. this time i did. booyah.
carrot cake madeleines.
they are so adorable, i'm in love. with their lightness and delicate crumb. also with their soft bellies.

every time i eat carrot cake i remember how much i'm obsessed with carrot cake.

oh hey carrot cake madeleines. you're slim and sexy like most french things.
they scream for a cup of coffee or tea. they would like to be eaten by a windowsill. and they demand a little bowl of cream cheese frosting on the side..because..come on, it's carrot cake.

Carrot Cake Madeleines
adapted from Baking from my Home to Yours by Dorie Greenspan

2/3 cup all-purpose flour
3/4 tsp baking powder
3/4 tsp cinnamon
pinch of nutmeg, cloves, ginger
pinch of salt
1/2 cup sugar
zest of 1 lemon
2 large eggs, room temperature
2 tsp vanilla
1 1/2 cup grated carrots (2-3 carrots)
3/4 stick (6 tbsp) unsalted butter, melted and cooled

whisk together flour, baking powder, spices, and salt. working in a bowl with an electric mixer, rub the sugar and lemon zest together with your fingertips. add the eggs to the bowl and beat with the sugar on medium-high speed until thick and pale, 2-3 minutes. beat in the vanilla and then the carrots. with a rubber spatula, gently fold in the dry ingredients, followed by the melted butter. press a piece of plastic wrap against the surface of the batter and refrigerate for at least 3 hours, or for up to 2 days. the long chill period with help the batter form the classic madeleine hump in the oven. 
when you are ready to bake, preheat oven to 400. butter 12 full size madeleine molds, dust the insides with flour and tap out excess. spoon the batter into molds, filling almost to the top. bake for 11-13 minutes until golden and the tops spring back when touched. 

Cream Cheese Frosting (optional, but so mandatory)

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp vanilla
2 cups confectioners sugar

beat cream cheese and butter in an electric mixer. add vanilla and then sugar. bam. 


  1. Wow Julia - this is Cindy's favorite dessert and these look great - can they be included in the goodie bag as well???

  2. I'm making these this weekend! just bought the molds today!