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Ingredients

• Ingredients for the Cake:
• 2 cups carrot juice
• 1 (1-inch) piece fresh ginger, peeled and finely grated (I had no fresh ginger. I did have dry ground ginger but I decided to use cinnamon instead, 1/2 teaspoon)
• 3 ounces (6 tablespoons) unsalted butter, softened; more for the molds
• 1- 1/2 cups all-purpose flour; more for the molds
• 1-1/2 teaspoons ground allspice (I didn't have this spice so I used apple pie spice)
• 1 teaspoon cinnamon
• 1/2 teaspoon ground star anise (I didn't have this spice so I just omitted it)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1/4 cup chopped unsalted pistachios (for garnish)
• Ingredients for the Candied Carrots:
• 2 cups granulated sugar
• 2 large carrots, peeled and cut into long julienne strands to yield 1 cup
• 1 cinnamon stick
• 1 whole star anise (I omitted this spice)

Description

Directions For Cake: 1. Combine The Carrot Juice And Ginger In A Medium Saucepan And Bring To A Boil Over Medium Heat. Boil Until Reduced To 3/4 Cup, About 25 Minutes. Let Cool To…

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