Feb 3rd National Carrot Cake Day!


I have to say that I’m so happy the bossman shared the news of this great day early in the morning. Because what a nice way to begin the work day than with a nice muffin and a cup of coffee.  Chef Lisa began making GF Carrot Cake Muffins for the bakery a few weeks ago and they’ve been such a big hit.

     Now I’ve been pretty good about keeping away from sweets lately, but today I wanted to be bad with something that tasted really good. I sampled a piece of carrot cake from the Willow Tree Café & Magnolia Square Market’s GF Carrot Cake Muffin. So bring on the sugar rush!


The Willow Tree’s cake is made with freshly slivered carrots, crushed walnuts and California golden raisins. It’s moist and wonderful with an excellent texture. Spread in between the layers is a fruity apricot jam. What’s nice is that the brown sugar gives it just the right amount of spice, without completely overshadowing the cake. Not that it’s something to worry about because our bakers always make a lot of cream cheese frosting, so they can use a generous amount when icing (it’s also to help the crushed walnut stay on the sides). To top off the cake, each slice gets a fondant carrot as decoration.


The GF carrot cake muffins are so delicious! It’s similar to our carrot cake in that we use the fresh slivered carrots. Because Chef Lisa is using Gluten Free flour it’s still moist but the texture is a little more dense than the cake. She also leaves the crushed walnuts for the topping. She pipes a nice layer over the tops of the muffins and then sprinkles the walnuts over for an easy and effective decorative look that reminds me of a cupcake.

Well I hope everyone enjoys this special occasion, I know that I’ll be okay once I come down from my sugar high.



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