It was my Mother-In-Laws Birthday and her favorite cake is Carrot Cake. And golly gee wilikers, I would not let her down. I had never make a carrot cake before. Now I didn’t say anything about never eating one. I have eaten my fair share of carrot cakes. I have a trophy to prove it( again, in my head).
This carrot cake is utterly amazing. Super moist but also super messy. Certainly not a clean cutting cake. But do you really care what it looks like cut? I mean besides the photo? It’s going in my belly, and my belly doesn’t have eyes.
I wanted a maple cream cheese frosting. And there only seemed to be one recipe floating out in foodland. But I wanted to add something extra to it (ya know, the rebel in me). So I beat up 3/4 cup whipping cream and folded it into the finished frosting. Changed the measurments and added some vanilla. mmmmmm. That’s all I have to say about that.
And aren’t my carrots the cutest ever? I used a 50/50 mix of fondant and gum paste. Rolled the up into carrot shapes and scored them for the realistic look. I also “painted” them with some brown food paste mixed with vodka to give them some shading.
About 3/4 pound carrots
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 cups granulated sugar
1 1/2 cups vegetable oil
4 large eggs
1 (8-ounce) can crushed pineapple, drained
1 cup sweetened flaked coconut
1/2 cup walnuts,toasted and chopped
Put a rack in middle of oven and preheat oven to 350F. Butter and flour cake pans. Or better yet, use parchment paper in the bottom of you pan and also butter and flour.
1. Shred the carrots..about 2 cups.
2. Sift together flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in sugar, oil, eggs, carrots, pineapple, coconut and walnuts.
3. Divide batter between cake pans and bake until a wooden pick or skewer inserted in center of cakes comes out clean, 35 to 45 minutes. Cool layers in pans on a rack for 5 minutes, invert layers onto rack to cool completely.