I was recently gifted some pans from Caraway. I wanted to use them for a variety of recipes prior to giving you my REAL thoughts and feelings.

I first saw these pans last year, when Holly from ourfauxfarmhouse posted about them. They come in a variety of colors, include storage, and pride themselves in being non-toxic pans made modern.

Testing out the pans

In my days prior to real estate, I auditioned for Masterchef and made it to the top 25, so you know that my word on pans is LEGIT. I wanted to put these pans to the test prior to writing my review, so take a look at my Mother of All Carrot Cake recipe below.

When I wrote this blog, we were celebrating our anniversary, so I wanted to recreate my carrot cake with pina colada icing wedding cake. Wedding cake in a pan? Well I’m going to share how I made it!

My Favorite Carrot Cake Recipe

Carrot cake has always been my favorite type of cake, but my brain gets tired even thinking about grating carrots. This recipe is a GAME CHANGER!

This recipe is adapted from Meringue Girls ‘Everything Sweet’

The mother of all carrot cakes

For the cake:

• 215g cooked carrots, pureed to a pulp
• 1 x 435g tin of pineapple
• 240g plain flour
• 1 tablespoon ground cinnamon
• 1 teaspoon mixed spice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon table salt
• 1/2 tablespoon baking soda
• 210 ml vegetable oil
• 3 medium eggs, lightly beaten, room temp
• zest of 1 orange
• 380g soft light brown sugar
• 1 tablespoon vanilla bean paste
• 75 g desiccated coconut
• 100g chopped walnuts

For the mascarpone cream cheese icing:

• 200g mascarpone cheese
• 400g full fat cream cheese
• 170g icing sugar, sifted
• zest and juice of 2 limes

For the pineapple filling:

-Put 1 tin of pineapple in the pan with 100g of sugar and simmer until thickened

For coconut cream:

-Mix one pint of heavy cream with coconut essence (to taste).

To make the cake:

There is NO need to peel your carrots, just cut them into medium chunks, get rid of the stalks and boil them in water for 15-20 minutes until soft. Drain the carrots in a colander, then put them, along with your pineapple chunks, juice and all, into a blender and whiz to a fine puree. Leave to cool

Preheat the over to 340 degrees F. Line the base of two 7 inch round cake tins with parchment paper and grease the sides with a little butter.

Sift the flour, spices, salt, and baking soda into a medium bowl. In a separate bowl, mix the oil, eggs, orange zest, sugar, pureed carrot and pineapple, vanilla, desiccated coconut and chopped walnuts until very well combined. Gently fold the dry ingredients into the wet ingredients until just combined.

Divide the mixture evenly between the prepped cake tins, and bake for 40-50 minutes, until a skewer comes out clean. Let the cakes cool in the tins, then loosen the sides with a knife and pop them onto a wire rack for cooling. Cut each cake in half horizontally, so that you have four layers.

To make the filling:

Mix together the marscapone, cream cheese, icing sugar, lime zest, and lime juice until you have a smooth thick icing.

To assemble:

Place one layer of the carrot cake on a lovely cake stand of platter. Spread it with a layer of the pineapple filling, add in the coconut cream, and then sandwich with another layer of cake. Continue until all four layers are stacked up. Do not put any filling on the top.

Using a palette knife, spread a rustic layer of the limey cream cheese icing around all the sides and top of the cake.

Now enjoy!

The Caraway Home Frying Pan & Dutch Oven

Since making the cake, I’ve made pasta, sauces, steak, chicken, bread, eggs in both the frying pan and the dutch oven. They both are truly non stick and they still look the same as the day they arrived.

I love how the cream color is traditional and timeless. They are beautiful enough to sit on my stove all day, every day. I also really love the fact that the top fits on both the dutch oven and fry fan. I believe if you had these two pans in your arsenal you would be good to go for a lot of recipes.

I’m excited to use them through my Julia Child recipe challenge and throughout the holidays for years to come!

Save $150 on the Back in Stock Bakeware Collection at Carawayhome.com!

Conclusion

I love these pans! I have bought the Always Pan by Our Table before for myself and my clients, and I can tell you now that this will be replacing it. This is much easier to clean, the nonstick is truly non stick, and the size is better.

Some features I really love about the Caraway home pans:

• Nonstick, like actually nonstick
• Non toxic
• No harmful chemicals
• Made with the Earth in mind. Their ceramic is produced with 60% less CO2 than teflon
• Can withstand up to 550 in the oven (perfect for making bread in the dutch oven!)
• I also love the fact that since they’re stainless steel, they work on induction hobs (my fave!)

These pans get hot quickly and cook pretty evenly. They would be great for a client gift, housewarming present, or just to ‘add to cart’ for your own home. I’ve already added the rest of the set to my Christmas Wish List including:

• The Canvas Lid Holder
• Magnetic Pan Racks
• 3QT Saute Pan
• 4.5 QT Saute Pan

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