Trader Joe’s Inside Out Carrot Cake CookiesPosted: February 27, 2014 | Author: profoundjester | Filed under: Carrots, Cookies, Desserts, Snacks, Vegetables | Tags: carrot cake, carrot cake cookies, Trader Joe's | 2 Comments
Well this is a tasty surprise. Trader Joe’s does a wonderful job giving you things you didn’t know you wanted, like their Kouigns Amann, and/or wouldn’t have asked for even if you did, like their Quinoa Sushi Rolls. In this case, somehow some genius at Trader Joe’s looked at a slice of carrot cake and thought, “You know, I bet you could invert that.” Thus was Trader Joe’s Inside Out Carrot Cake Cookie born.
Yes, it turns out, you can invert carrot cake – by pulling the cake off the bottom, splitting it and two and making a sandwich out of the thing you can have a portable, easily snackable, mini slice of cake that you can eat with your fingers. And it’s actually as good as it sounds.
The goodness of the Inside Out Carrot Cake Cookie is due more to the tasty carrot cake recipie TJ’s uses than the novelty of the dish. The cake bit is soft, spongy, moist and mildly spicy with just a hint of carrot taste, while the cream cheese icing is thick, sweet and surprisingly fluffy. An all too common mistake of carrot cake is to load it up with almost heart-stoppingly rich cream cheese frosting that 1) totally hides the cake, and 2) limits you to eating about a postage stamp sized slice of cake at risk of have your blood turn to syrup. Good though that is on occasion, Trader Joe’s goes for a sweet, but not overwhelming recipe here.
There are numerous variations on the carrot cake recipe – from straight cake to cake loaded with nuts and pineapple. Trader Joe’s goes for a pretty traditional version, sprinkling a handful of raisins into their batter and leaving it otherwise alone.
Carrot cake has always intrigued me. Unlike, say, France, we don’t stand much on tradition when it comes to food in America. Any which way you can think of making a cake, you are positively encouraged to do so. Wanna put red food coloring in the chocolate cake? Go right ahead, red velvet. Wanna mold the Battle of Hastings (1066) out of eleven pounds of fondant? You’re the boss… the Cake Boss.
And yet, when it comes to a few particular cakes we insist on certain formulas. Carrot cake always has white cream cheese frosting and, if at all possible, little frosting carrots on it. Isn’t that strange? And who even thought of putting a bunch of carrots in a cake in the first place? In carrot cake we have one baked product that isn’t just tradition bound, but incredibly tradition bound – like five centuries tradition bound.
Carrot cake comes to us, believe it or not, from medieval Europe, circa 1500 – possibly earlier. It’s been awhile since I’ve really delved into carrot history, but the time has come again and, like before, it means we get to turn to our old friend the World Carrot Museum (if you stop by, be sure to check out the Musical Instruments page. Required reading.) This is an absolutely amazing website for anyone who is interested in the intricate history of carrots and/or early 90’s website design. If only more websites showed this level of dedication to straight forward navigation and depth of knowledge of subject the world would be a much better place.
As you will read, carrots have long been a part of cakes due to their relatively high sugar content – highest among all vegetables save the sugar beet. This raises the question of why we’re not all enjoying delicious sugar beet cake, but I suppose that’s beside the point. With their high glucose load, carrots make a reasonably good natural sweetener in baked goods – perfect for sugar-poor peoples like your average medieval knave. The carrot cake pioneered in the dark ages experienced a resurgence mid century by sugar deprived, but resourceful, housewives during the great wars. They added their own touches, including the cream cheese frosting and, for some reason, the little icing carrots.
As you hold your Trader Joe’s Inside Out Carrot Cake Cookie in your hand, reflect that it’s not merely a riff on Little Debbie’s Oatmeal Creme Pies, it’s the cutting edge of carrot cake development, the peak of an ever cresting wave that stretches all the way back to a wattle and daub hut in some feudal serfdom five hundred years ago. Carrot cake.
Would I Recommend It: Yeah! It’s a tasty and snackable way to eat carrot cake.
Would I Buy It Again: I’ll probably buy it a little more often than I buy regular carrot cake.
Final Synopsis: Portable, well-made carrot cake slices – with raisins.