I just got the “funnest” new pan and I want to share it with you. Cast iron cookware has been around for a very long time as most people know. After this year’s International Home and Housewares Show where I spent time talking with the nice folks from Lodge Cast Iron, I am making it my mission this year to learn all about it.
I know that cast iron cookware is traditionally passed down from generation to generation especially in the South. But the demand for this style of cookware is expanding rapidly. Lodge cookware is a brand that has been designing and manufacturing cast iron cookware since 1896 in the small town of South Pittsburg, Tennessee. They have grown their manufacturing plants to accommodate this demand.
There are key features to Lodge’s cookware that are important to know:
- They use a special heat treated process that protects the iron from rusting.
- The pans are seasoned with oil for a natural easy release finish that improves with use.
- As any one who has grown up with these pans know, they are the work horse in the kitchen.
- You can use them for searing, sauteing, baking, broiling, braising and frying.
After years of working in the housewares industry, I’ve learned a bit about different types of cookware. Many consumers are focused on the ease of using nonstick cookware without realizing its shortcomings. Nonstick cookware is a good resource for some dishes but it won’t create a crunchy exterior as the surface components prevent it. That crunch factor is a wonderful thing when you are sautéing vegetables, fish or chicken. It gives a nice light edge to the outside of what you are making.
Another benefit to cast iron when it comes to baking is its ability to hold temperature very evenly. This is exactly what you want when you are baking. Precision when it comes to ingredients (estimating baking soda is not usually a good idea!) is why pastry chefs use scales for each measurement. Consistent heat makes for evenly baked recipes which helps keep the moisture in our breads or cakes.
Today’s post is all about baking. I saw this Cast Iron Wedge pan and thought of so many uses for it. Corn bread, scones and my version of a carrot cake!
I made my favorite carrot cake bread recipe but you could easily use a store bought version of any sweet bread you prefer like lemon poppyseed, banana, pumpkin spice, etc. What is important to remember when baking in this pan is the need to really butter the wedges well. I just melted butter and used a silicone brush to get in the corner of each triangle. It makes it much easier for the cake to come out of the pan once it is cooled. If you try taking it out too soon, it may break apart.
I have more ideas of how I am going to use this Lodge Cast Iron Wedge pan so watch for recipes this year. Hint hint!
These individual carrot cake treats would make for a fun presentation for Easter brunch, dessert or as a hostess gift. Hope you enjoy them!
If you are a long time user of cast iron cookware, please share your tips and tricks on the best ways to incorporate them in your kitchen.
Thanks for stopping by!
Easy Carrot Cake Dessert
Carrot Cake Wedges
- 1 cup shredded carrots 2-3 carrots
- 1/4 cup white sugar
- 3/4 cup brown sugar packed
- 1/4 cup applesauce
- 3/4 cup vegetable or canola oil
- 2 large eggs
- 1 cup flour
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3 tbsp butter melted - for greasing pan
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1 -2 tbsp milk
- 1 tsp vanilla
- 2-4 drops of each food coloring red, yellow, green
- For Cake:Preheat oven to 350 degrees.Whisk eggs. Add oil, applesauce, sugar and vanilla. Mix.Add flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt in a separate bowl. Mix to incorporate. Combine egg and flour mixture till mixed. Add in carrots stirring to mix. Grease each wedge thoroughly with melted butter or cooking spray. Pour batter into each wedge filling about 2/3 full. Recipe will make 16 wedges. Once first batch of 8 is removed from oven, let cool for 10 minutes and remove to cooling rack. For second batch, butter wedges with silicone brush. Add batter to fill to 2/3 of wedge. Bake for 18-20 minutes. These are shallow molds so check with cake tester or toothpick to see if cake is done. For Icing:Add butter into mixing bowl. Using KitchenAid stand or hand held mixer, beat till smooth and fluffy. Carefully add in powdered sugar to creamed butter. Blend together. Add in vanilla. Add 1 tablespoon of milk. If mixture is too thick, add more milk to desired consistency. Have two bowls, one for each final color for the cake. One for orange and one for green. You will only need about 1/4 cup of icing for the green portion of the cake. The rest is for the orange portion of the carrot decoration.To create the orange color for the carrot, start with 1 drop of red and 2 of yellow mixing to blend food color. Continue to desired color. You may need to add extra drops of each until you achieve preferred color. For green icing, you will need just a small bowl of green icing for the stem.You can use a frosting decorating bag to pipe the icing or a plastic sandwich bag with the tip cut off as well.