When my coworker said she’d like a carrot cake for her birthday, I was elated. Carrot cake is one of my favorite types of cake, and I don’t get requests for it very often! I used my favorite carrot cake recipe, and went a little wild decorating. The ingredients include:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups sugar
- 3/4 cup canola oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups finely grated carrot
- 1 (8-ounce) can crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts
- 4 oz. cream cheese, softened
- 1.5 cups (3 sticks) unsalted butter, softened
- 8 cups powdered sugar
- 2 tsp. vanilla
- 1/2 tsp. salt
- 2 Tbsp heavy cream
Begin by lining and lightly greasing three eight-inch, round, cake pans. Set the pans aside. Stir together flour, baking soda, salt, and cinnamon. Mix in the eggs, sugar, oil, buttermilk, and vanilla at a medium speed, until fully incorporated. Fold in the carrots, pineapple, coconut, and walnuts. Pour the batter evenly between the prepared cake pans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.
While the cakes are cooling, prepare the frosting. Cream together the butter and cream cheese, then slowly ix in the powdered sugar in several installments, on a low speed. Once all the powdered sugar is incorporated, add in the salt, vanilla, and heavy cream. Mix at a low speed until fully combined. Once the cakes have cooled, spread the cream cheese frosting between layers and on top and sides of cake.
Place the cake in the fridge to allow the frosting to firm up, and use a vegetable peeler to create ribbons from a large carrot. Using uniform slices of carrot, create a bow on top of the cake. If desired, you can also add side “ribbons” to the cake to complete the look.