Trying to find a real carrot cake recipe is not as easy as you would think. My Mother-in-Law was having a big birthday party last Sunday and that was her only request.
Real carrot cake. With real ingredients.
After searching forEVER, I found a reliable source for the recipe. My friend Shaina from Food For Your Family has a beautiful recipe blog.
For the exterior, I did a version of my original Rosette Cake.
My beautiful mother-in-law was turning 67 (she really doesn’t look a day over 45!) and so piped out 67 flowers. Some are with the 1M tip (remember you can always use a 2D tip in place of the 1M) and the rest are with #27 tip from Wilton.
This is my favorite Cream Cheese frosting. (Its the best ever. Don’t click that link. You will be ruined for all other cream cheese frostings forever.)
Tips for this cake:
Once you have added the flour to the wet ingredients you want to be very gentle with the batter. You could even remove the bowl from the stand mixer and mix all dry ingredients in by hand!
If you do not want to add pineapple, you can add 1/4 more oil and omit the pineapple. You can also make other substitutions or changes like adding sweetened coconut (1/4 cup should do!) or using a little brown sugar.
Allow the cakes to cool completely in the pans before assembling cake. I like to use a chilled cake for assembly and a room-temperature frosting. You may need to level your cake prior to assembly. Get detailed instructions on that here.
The cream cheese frosting is SWEET. If you are hesitant, try tasting as you go and add in the confectioners sugar a cup at a time. You may be able to use less sugar.
BONUS: One way to make this cake AMAZING (and for the 21+ crowd) is to plump up your raisins in rum or the alcohol of choice.
Man, it was good. The flavor was delightful. The texture was exquisite. It’s perfection.
I think I just talked myself into making another one.
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Also… I made this yesterday. It’s a Chocolate Chip Cookie Sandwich with BROWNIE (or Crowniewich) as the center. This recipe will change your life!