If you read my post from last night, you’ll know that I have a certain carrot cake on my Sunday dinner menu 🙂
When I do previews or test cakes I usually send my husband with the extras to work. Today, he told me that a lot of people had been asking when I was going to do another test cake, and they would willingly offer themselves up as guinea pigs whenever I needed them 😉 This was super sweet to hear, so I decided to just do a practice run on my Carrot Cake, and that way he would have a nice Easter surprise to bring into work tomorrow too 🙂
Normally I just leave the top of this cake plain, it’s such a delicious cake on its own, that I don’t feel it really needs any embellishments. However, I thought it would be fun to do a little carrot on the top, and an excuse for me to practice with my icing tips 😉
Since I don’t want to cut into the cake, I wasn’t able to try it, but it’s really a wonderful recipe. I don’t know if I’ll be able to wait for Sunday to make one that I can actually eat! 😉
– 2 cups cake flour
– 2 cups granulated sugar
– 1 tsp. baking soda
– 2 tsp. cinnamon
– 1/4 tsp. salt
– 3 cups grated carrots
– 1 1/2 cups vegetable oil
– 4 eggs
Preheat your oven to 350F. Grease two 9-inch round cake pans and set aside.
In the bowl of your stand mixer, combine the flour, sugar, baking soda, cinnamon, and salt. Blend together. Add oil, beat until combined. Then, add the grated carrots, and beat until combined. Finally, add eggs, beating well after each addition.
Pour batter into your prepared pans and bake for 30-35 minutes, or until the cakes pass the “toothpick test”. Allow the cakes to cool in their pans for just a few minutes, and then turn them out onto cooling racks to cool completely.
Cream Cheese Frosting Ingredients:
– 8 oz. cream cheese block, softened
– 1 stick of butter, salted, and softened
– 1 pound confectioner’s sugar
– 2 tsp. vanilla
Cream together the butter and cream cheese until light and fluffy. Add the confectioner’s sugar and vanilla and beat until combined. I usually start a little light on the sugar and then just adjust as needed. However, personally I feel like this recipe does require the full pound, but you could always use a bit less if desired, and it should be fine.
Start by spreading a good layer of frosting on the bottom layer of cake. Flip the second cake layer so the bottom is now on the top, I like to use this little trick so I get a nice flat top to work with. Now place a good layer of frosting on the top layer and just start frosting away! For the middle, you’ll run into a bit of a gap, since the top one is flipped and not even. Just fill in the gaps with frosting, and it will start looking more even as you keep going. I am in no way a frosting professional, so there could be a better technique, this is just what I do. Frost all the way down the cake, and just keep going until the cake is covered. Like I said, I’m not a frosting expert, so please forgive me if it looks a little messy, I just used a butter knife! I did however, use one of my frosting tips and a piping bag and did the carrot 🙂
My little helper, she loves to help mama bake! 🙂
All ready to go! 🙂