Carrot cake butter: The fall condiment you'll want to slather on everything
Are you one of those people who gets super hyped about pumpkin spice everything come fall? Yeah, me too. There’s no shame in it, nor is there shame in cute sweaters or yoga pants. I, for one, refuse to allow the internet to destroy my unabashed love of fall with its incessant mockery. It will not take away my festively flavored foods, nor will it take away my comfortable pants! (Seriously, why are they gunning for our pants? We allowed men to have their cargo shorts for over 20 years till we finally decided we’d had enough.)
While I won’t jump onto the “pumpkin spice is over” train, I will tell you that we all need to broaden our horizons. There are so many delicious fall flavors to love: apple cider, creamy butterscotch, sweet potato pie and, my personal favorite, carrot cake. It was giving us warm fall spices all year round before fall was cool, and it somehow got passed over when we all finally went public with our collective autumn mania several years ago.
Baking cakes every day, though? Too much work. Easier way to slip carrot cake into every single thing you’ll eat for the next three months? Carrot cake butter. A thick, rich spread you can keep in your fridge and whip out every time you need to curl up under a thick blanket and stare wistfully out the window while listening to Adele. Spread it on a biscuit. Stir some into a latte. Mix it into a batch of overnight oats. Eat it out of the jar. Remember, no judgment. You can do whatever you want with this, in any goddamn pants you want to.
Carrot cake butter recipe
Prep time: 5 – 10 minutes | Cook time: 35 minutes | Total time: 40 – 45 minutes
- 2 pounds carrots, peeled and cut into large chunks
- 1/2 cup dark brown sugar
- 2 tablespoons canola or vegetable oil
- 1 cup walnuts
- 1/4 cup maple syrup
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
- Preheat the oven to 375 degrees F.
- Toss the carrots with the oil and brown sugar. Line a baking sheet with foil, and spread out the carrots into a single layer. Roast for 20 minutes.
- Remove the pan from the oven, add the walnuts, and toss with a heatproof spatula. Return the pan to the oven for another 15 minutes, until the walnuts are fragrant. Let cool for 5 minutes.
- To a food processor, add the carrots and walnuts along with the remainder of the ingredients, and purée until a smooth paste forms, scraping down the sides as necessary. Taste for seasoning, and add additional maple syrup, salt or spices as desired.
Tip: If your butter is too chunky or too thick for your liking, slowly drizzle in some water until you reach your desired consistency, stopping every so often to scrape down the sides of the bowl.
No-fuss recipes in which to use your carrot cake butter: